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5* Lemon Meringue Pie Cookies

Source of Recipe

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5* Lemon Meringue Pie Cookies

Taste of Home Christmas Annual 2012
Reviews rated this recipe 5 Stars!
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Yield: 5 dozen. (60 cookies)
Prep: 25 min. + chilling Bake: 25 min. + standing

Here's a way to have the refreshing flavor of lemon meringue pie in a hand-held cookie. The meringue base is filled with homemade lemon curd. They are a melt-in-your mouth heavenly delight. —Taste of Home Test Kitchen

Ingredients:
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar

LEMON CURD:
4 eggs (necessary)
1-1/3 cups sugar
1/3 cup lemon juice
4 teaspoons grated lemon peel
3 tablespoons butter

Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

2. Cut a small hole in the corner of a pastry or plastic bag; insert a #24 star tip. Fill bag with meringue. Pipe 1-in. circles 2 in. apart onto parchment paper-lined baking sheets. Pipe one or two circles over the edge of the base, forming sides.

3. Bake at 300° for 25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour.

4. Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.

5. Just before serving, spoon lemon curd into the center of cookies. Refrigerate leftovers.


To Make Ahead: Prepare the meringues a few days before. Store in an airtight container. Lemon curd can be made the day before serving. Cover and refrigerate.

1 cookie equals: 38 calories, 1 g fat (trace saturated fat), 16 mg cholesterol, 11 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. ++++ Diabetic Exchange: 1/2 starch.