Lemon Meringue Cookies
If you want the sweet, zingy freshness of a lemon meringue pie, but in the form of a gooey cookie, then these little babies are for you. You can whizz them up in 15 minutes and devour at your leisure (probably less than 15 minutes…)
I made a batch to take as a gift to some friends who have just moved house. I’m fairly sure they won’t make it that far. Sorry guys…
Lemon Meringue Cookies
Makes about 18
You will need:
150g butter (room temperature)
80g golden castor sugar
80g granulated sugar
2 tsp vanilla extract
1 egg
225 g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
The zest from a whole lemon
The juice from half a lemon
4 tbs lemon curd
4 mini meringue nests
- Pre-heat the oven to 170C & line a couple of baking trays with greaseproof paper
- Mix the butter and sugar together until smooth
- Add the vanilla extract, egg, lemon zest and juice and half of the lemon curd. Mix again.
- Now sieve in the flour, salt and bicarb and mix again.
- Now crumble the meringue nest in so you still have some fairly big chunks (you don’t want it to all turn to powder!) and fold gently into the mix along with the remaining lemon curd
- If you have a small ice cream scoop, then I highly recommend using this to form your cookies – if not, a couple of teaspoons will do the trick. Just place the cookie dough in small balls (about the size of a large walnut) on to your trays and then bake for 10 -12 minutes
- Take them out of the oven and leave on the trays to cool for about 5 minutes. Then transfer to a wire wrack to cool completely (if you can resist them for that long!)
