If the dream fairies are taking requests, tonight I’d like my dreams to include:
the bright green grass of a perfectly manicured baseball field.
first kisses.
lemonade so cold and tart it almost hurts my teeth.
… maybe a waterfall… that might be nice.
… the sound of my aunt dede humming to herself?…. that could be pretty special.
and perhaps these lemon cookies, cold… from the freezer.
I rarely put in dream requests, but I’m feeling rather particular tonight. ย K. ย Thanks.
These cookies: ย little dreams… I swear to it.
Light meringues are infused with lemon zest and vanilla and baked until crisp and dry. ย That’s just the beginning.
I used this tip and a piping bag to make little meringue star cookies. ย It’s a big tip… although I’m not smart enough to know the size.
I piped 50 stars between two sheets. ย Half of the stars stayed full and pretty, the other half of the stars I smoothed into a flat-ish circle. ย The flat meringues will be the bottom of the lemon meringue sandwich.
These cookies bake in a low low oven for 2 hours. ย The result is a crisp, light-as-air, dream cookie. ย Dreeeeaaaaammmmm cookie.
Citrus curd… ย Hello!
So easy to make. ย So bright and happy. ย So easy to shovel in my face with a spoon at midnight after I’ve already gotten out of bed to make myself a random bowl of grits.
… or whatever.
The hardest part about making curd is straining it through a fine mesh strainer… and we both know that’s no effort at all.
Oh, wait. ย Another tough part is when you fill the curd jar too full… and you have to spoon a good portion into you mouth to keep it from overflowing. ย That’s hard.
Lemon bottom. ย Lemon curd middle. ย Lemon top.
Sandwiched together, they’re the perfect bite. ย All you need is a big mouth.
These little clouds are delicate, sweet and bright. ย They taste exactly like Lemon Meringue Pie. ย They’re my dream come true. ย I wish I could tell you that I shared these cookies with people that I know and love, but the truth is… I shoved most of these cookies in my mouth before I told anyone that I even made them.
There are a few tricks you should know when making these cookies:
Humidity will effect the meringues. ย The more humid, or moist the air, the stickier the meringues will get. ย It’s just one of those things.
These are not really travel cookies. ย They should be assembled right before they’re eaten. ย I like the curd cold cold cold in these cookies. ย I assembled the cookies, and left them to chill in the freezer for 20 minutes before serving… to myself. ย They were incredible!
Assemble. ย Chill for 20 minutes to an hour. ย Serve. ย Freak out. ย …that’s how it should go.
Oh! ย You may have a bit of extra curd left over. ย Eat it. ย Just eat it.
Lemon Meringue Cookies
Makes: about 25 cookies
For the Meringues:
2 large egg whites
pinch of salt
2/3 cups granulated sugar
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
Place two racks in the center and upper third of the oven and preheat oven to 200 degrees F. ย Line two baking sheets with parchment paper and set aside. ย Foil will also work in a pinch. ย ย Set the baking pans aside.
Place the egg whites (save the yolks for the curd) in the bowl of an electric stand mixer fitted with a whisk attachment. ย Beat egg whites, on medium speed, ย until foamy. ย Add the pinch of salt and increase speed to medium-high. ย Slowly begin to sprinkle in the sugar. ย Continue to beat eggs until they become thick, glossy and hold stiff peeks. ย The egg whites will be the consistency of melted marshmallow.
Remove the bowl from the mixer and fold in the lemon zest and vanilla extract. ย Spoon into a piping bag, fitted with a large star tip. ย Pipe about a teaspoons worth of meringue onto the baking sheet. ย Stars can be close together, as they won’t spread or puff during baking. ย Pipe stars onto the two baking sheets until no meringue remains in the bag. ย Using the back of a spoon, flatten out half of the meringue stars, making them as flat as possible, but not necessarily a larger circle than the original piped star. ย The flattened star will become the bottom of the sandwich cookie.
Bake meringues for 2 hours, until no longer sticky , but firm and hardened.
Remove from the oven and allow to cool completely on the baking sheet before filling and sandwiching.
For the Lemon Curd:
from: David Lebovitz
1/2 cup fresh lemon juice
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
pinch of salt
6 tablespoons unsalted butter
Place a fine mesh strainer over a medium bowl and set aside.
In a medium pot, whisk together lemon juice, granulated sugar, eggs, yolks, and pinch of salt. ย Place the pot over a medium-low flame and add butter. ย Stir mixture with a whisk, and spatula. ย The spatula will help you get into the corners of the pan, ensuring that none of the curd over-cooks too much. ย Cook the curd until the butter is melted, and the mixture is the thickness of warm hot fudge. ย The whisk will begin to leave a trail of whisk marks and the mixture will have the distinct smell of lemon curd. ย You don’t really need to boil lemon curd… it’s probably done it if gets to the boiling stage.
Remove from the flame and immediately pour into the fine mesh strainer over the medium bowl. ย Press through the strainer, leaving any cooked egg bits in the strainer, and not in your beautiful curd.
Place curd in a jar, with a piece of plastic wrap placed directly over the curd. ย Place in the fridge until completely cold.
To fill the cookies, spoon about 1/2 teaspoon of curd onto a flattened bottom cookie. ย Top with a star shaped cookie. ย Place cookies in a single layer on a tray and place in the freezer for 20 minutes to an hour. ย I love these cookies right out of the freezer. ย You can also fill them and serve them immediately. ย These cookies do not last well if willed and left to sit.
Curd should be stored in an airtight container in the refrigerator. ย Curd lasts for about a week. ย Meringues should be kept in an airtight container, in a dry area, at room temperature. ย Meringues last for about 5 days… though humidity makes them sticky balls.
Print
Lemon Meringue Cookies
- Prep Time: 30 mins
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 12 1x
- Category: Desert
- Cuisine: USA
- Diet: Vegetarian
Description
Lemon Meringues with Sweet Lemon Curd
Ingredients
- 2 large egg whites
- pinch of salt
- 2/3 cups granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- For the Lemon Curd:
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- pinch of salt
- 6 tablespoons unsalted butter
Instructions
- Place two racks in the center and upper third of the oven and preheat oven to 200 degrees F. Line two baking sheets with parchment paper and set aside. Foil will also work in a pinch. Set the baking pans aside.
- Place the egg whites (save the yolks for the curd) in the bowl of an electric stand mixer fitted with a whisk attachment. Beat egg whites, on medium speed, until foamy. Add the pinch of salt and increase speed to medium-high. Slowly begin to sprinkle in the sugar. Continue to beat eggs until they become thick, glossy and hold stiff peeks. The egg whites will be the consistency of melted marshmallow.
- Remove the bowl from the mixer and fold in the lemon zest and vanilla extract. Spoon into a piping bag, fitted with a large star tip. Pipe about a teaspoons worth of meringue onto the baking sheet. Stars can be close together, as they wonโt spread or puff during baking. Pipe stars onto the two baking sheets until no meringue remains in the bag. Using the back of a spoon, flatten out half of the meringue stars, making them as flat as possible, but not necessarily a larger circle than the original piped star. The flattened star will become the bottom of the sandwich cookie.
- Bake meringues for 2 hours, until no longer sticky , but firm and hardened.
- Remove from the oven and allow to cool completely on the baking sheet before filling and sandwiching.
- For the Lemon Curd:
- Place a fine mesh strainer over a medium bowl and set aside.
- In a medium pot, whisk together lemon juice, granulated sugar, eggs, yolks, and pinch of salt. Place the pot over a medium-low flame and add butter. Stir mixture with a whisk, and spatula. The spatula will help you get into the corners of the pan, ensuring that none of the curd over-cooks too much. Cook the curd until the butter is melted, and the mixture is the thickness of warm hot fudge. The whisk will begin to leave a trail of whisk marks and the mixture will have the distinct smell of lemon curd. You donโt really need to boil lemon curdโฆ itโs probably done it if gets to the boiling stage.
- Remove from the flame and immediately pour into the fine mesh strainer over the medium bowl. Press through the strainer, leaving any cooked egg bits in the strainer, and not in your beautiful curd.
- Place curd in a jar, with a piece of plastic wrap placed directly over the curd. Place in the fridge until completely cold.
- To fill the cookies, spoon about 1/2 teaspoon of curd onto a flattened bottom cookie. Top with a star shaped cookie. Place cookies in a single layer on a tray and place in the freezer for 20 minutes to an hour. I love these cookies right out of the freezer. You can also fill them and serve them immediately. These cookies do not last well if willed and left to sit.
- Curd should be stored in an airtight container in the refrigerator. Curd lasts for about a week. Meringues should be kept in an airtight container, in a dry area, at room temperature. Meringues last for about 5 daysโฆ though humidity makes them sticky balls.
231 Responses
Japanese, Chinese, Korean, Tawanese guys are very disciplined and obviously they are used to
following rules which they respect a lot.
I’m planning on making these this weekend, but my mom is worried that it’s going to be too sweet.
Is the lemon curd sour enough to balance out the sweetness of the meringue?
thank you!
It is! They’re both a perfect combination as the curd is tart and the meringue sweet but not too sweet! I’m sure your mom would love it!
My daughter got a best in class for these cookies at the Ventura county fair last summer. Thanks
Thank you! great recipes :) whole family loved it :)
I’ve been searching for the perfect bite size treat incorporating lemon curd. I’m still terrified of macaron shells, but figured meringues make a nice intermediate step. Should have known that a) your site would be one of the first to pop up in the search results and b) you’ve already made exactly what I’d like to try. Perfection.
One question for you, though: any idea how these freeze once assembled?
OH JOY!!! I was just looking for a meringue cookie receipe and Google found you. I love anything lemon. I have 5 large egg whites in the freezer, left over from my last lemon meringue pie. Been dreaming about meringue cookies, because I Love meringue and also they are very low carb. Question….I plan to use Truvia instead of sugar, because of the carbs and because I have a sugar intolerance. Will the Truvia work ok in the meringue? These are the cutest cookies and with that lemon curd….YUM, that is if the meringue makes it to the oven before I dive in head first. OMG, can taste them now.
What if while making the lemon curd in the stove, the eggs became, well…. eggs? Does that mean that the mixture started to heat too much?
indeed… they heated too much. try lower heat for less time.
Finals week is next week; pretty sure I am going to have to make some of these to snack on while studying :)
I made these, my merigues weren’t as pretty and I added powdered sugar to the curd to sweeten it a bit, the bitterness was a little much. Was really proud of how they turned out, next time I will have to work on the shape of the meringues,
Hi Joy! Just made these and they were delicious! However, my meringue cookies didn’t come out pure white like yours, they tasted great, which is the most important thing! but they were more of a light brown color, not so pretty :) any idea why this would’ve happened???
JOY!!!!! I just tried to make these- twice. I am just about in tears now.
I’ve made meringue before (in Utah) but I’ve never made it in the south before. (Tennessee) Is that what the problem is?!?!?!?!?!?! I’m about to scream. I’m stuck making lemon bars now… *eye twitch* If I have to look at another @#*&@ egg white, I’m going to explode.
Help me!!!
Oh no!! It’s hard for me to know what the problem is? Are the meringues staying sticky, or not holding up?
I loved these. My friend and I gobbled them all up in one sitting. Definitely melt-in-your-mouth dream like. I was especially proud of myself as these were my first attempt at meringue!
I somehow stumbled on your site here, and had to try these. I wasn’t sure mine were going to turn out – my meringue didn’t set up quite stiff enough (I probably should have beat it more) so my stars weren’t as pretty, and I wasn’t too sure about the lemon curd filling as I’d never made it before. But when I went to assemble them today, OH MY.
The lemon curd is so nice and tart, and the meringues are so nice and sweet. They’re lovely! Not as pretty as yours, but just so lovely to pop right into your mouth.
Thanks! Great recipe!
Oh. My. God. I love lemon and these look like little drops of heaven. I just saw this recipe and I am totally going to make these this weekend for Easter. Thanks for posting this recipe, I am SO excited to try this (and of course to eat any remaining lemon curd).
I can’t wait to try these. Have been eating lemon-everything this spring. Quick question–what kind of jar is that in your photo? Trying to put a name to it so I can track down a dozen or so….
These were perfrect for Passover! Thanks for this great recipe. It was the first time I succeeded making meringue!!
What do you do with all the left over curd?
just finished making these as an easter treat for a gluten-free co-worker. super lemony, bright, and delicious.
These were lovely. Perfect for those celebrating passover. Tks for posting!
I usually bake lemon meringue pie or lemon cake (I like lemon-flavoured food). I think I’m going to try these next time. They look yummy! Thank you for posting the recipe.
Oooh these look so yummy and fancy!
Wow, I must make these soon. I absolutely LOVE anything and everything lemon, and these look delicious!
I have a love affair with all things citrus and have been dreaming about making more curd for a week or two. This recipe has been taunting me in my reader saying, make me, make me that entire time!
Curd. Meringue. It’s like a bite size pavlova with a hat.
Joy– These looks so delicious. I’m curious, where did you get the jar that you put your curd in? I love it!
Thank you!
they’re just mason jars. and they were a gift. totally google it.
these rocked my world, and the worlds of the other 5 guests at my dinner party last night.
and i may or may not have just woken up and eaten lemon curd for breakfast.
joy, one question: i had a tough time getting the bottom meringue discs to be flat enough. i tried really hard, but the meringue was sticking to my spoon and inevitably left a little point that made it kinda hard to keep the lovely little sandwiches upright. any tips?
other than that…omg.
i think i may have rinsed my spoon on occasion, so that meringue wasn’t sticking and! my disks weren’t all completely flat… my meringues tilted a little.
This is such a great idea, wonderful for spring too.
I made these today on a whim, and they were great! They bring some sunshine into an otherwise rainy town. Thanks for a great recipe, it made my day :)
Hi Joy!
Firstly, I have to say I discovered your blog last Tuesday and have already made 2 of your recipes- I am in love! Delicious and so fresh plus your photos are gorgeous.
My first recipe was the Hasselback potatoes (loved them so much, made the pesto again last night with pasta.) And my second was this cookie recipe. The meringue cookies were amazing but, alas, I think I failed at the curd. While cooking and constantly stirring, I never quite got the lemony smell, instead it smelled very eggy. So I did the straining and refrigerated and it still has the eggy smell. It takes lemony but then immediately has an eggy aftertaste- do you have any words of wisdom? I want to give the curd another go this evening- I love curd and want to make it so badly. I used 2 eggs yolks and then 2 full eggs, like the recipe says, but did I overcook?
Thanks for your amazing recipes and blog!
Kelley
These look like delicious little pillows! Can’t wait to try them out.
Oh my. Lemon, meringue; I could eat that whole pan.
These look delicious and the recipe looks pretty easy which is also very attractive! I am currently loving all things lemon, so this is going on my list of recipes to try very very soon.
Thanks,
Christine
If I just make a double batch of the curd, and eat it only for midnight snacks so I don’t have to share, is that cheating?
My roommate & I made these this afternoon. I love lemon curd, and I had no idea it was so easy to make! I’m so excited!
I made these this evening- after a meal of steamed clams in beer, and a dill vinaigrette potato salad. Pure heaven. Except I’m afraid I might eat all the Lemon curd- it tastes like spring. AMAZINGGGG.
Joy, these sound OMG Freaking AMAZING.
I too am constantly having to spoon over flowing curd from jars into my mouth to save them from themselves. Its a hard life…
wow wow wow. these look declicioussss :D Am gonna try me some lemon on lemon meringues soon!
Amazing!
These look. so. good. I’ve decided that I must make them for my family’s Easter buffet. It’s going to happen.
I made these. The day after I saw your post.
I’ve never made meringue before, after a couple minutes of mixing, I proclaimed to my grandma “I did something wrong. I have to throw this away”. She quickly took over & showed me how to get the “stiff peaks”.
Also, I did not get 50 cookies out of this. More like 25. I’m guessing I made them too bigโis there really such thing as a cookie that’s too big, though? So instead of making these beautiful little sandwiches, I stuck the lemon curd in the freezer for an hour and we just dipped the cookies in the lemon curd. They were absolutely delicious. My grandpa promptly stated, “don’t lose this recipe!”
I’m 20. & I love going over to my grandparent’s house to bake. For my grandma’s help & wisdom. And my grandpa’s brutally honest opinions about every recipe I make.
& these cookies were some of the best we’ve had in a long time. Thanks for sharing!
I love you, Joy the Baker. That’s all.
I usually make meringue cookies with mini chocolate chip; but now I definitely have to make these lemon ones!
Never made lemon curd before but might have to so I can made these cookies :).
Oh Yum! This post is so inundated with dreams and spring fever! I bet these would be just as dreamy with a hint of lavender, or or something jazzy like basil.
Thanks for sharing, and for the great pictures!
I love you Joy! You do the cutest recipes, and never cease to amaze me! These meringues look so gorgeous!
Forgot to ask, is so much sugar necessary for a proper meringue? Is there any kind of alternative to reduce the amount of sugar but still get the volume and stiffness of the egg whites?
Oh wow! Joy, your blog never ceases to amaze me! I love meringues and I think the tartness of the lemon curd would cut the sweetness of the meringues. Coolio!
Would you recommend/not recommend adding some color to the meringues? If so, at what point? I was thinking they would be super cute as an Easter dessert with the cookies maybe tinted baby blue, purple, or green.
you could totally add gel color to these cookies. I would just beat it in just as the meringue is finished and thick. pretty!
hiya! I am getting ready to tackle this recipe, which will mark my first attempt at both meringues and citrus curd, and have a few silly questions. I’m planning on sharing these with my coworkers tomorrow, so how would you recommend storing them overnight? also, i may have to make the meringues in two batches, so how should I store the dough while batch #1 is in the oven? if two batches is out of the question, i could get creative with some cake pans and make. it. work. =)
thanks for the lovely recipe and photographs! I’ve been inspired!
i would assemble these cookies in the morning, and store the cookies and the curd separately. cookies in an airtight container at room temperature. curd in the fridge.
and i’m pretty sure you can just leave the uncooked meringue, covered at room temp, while you make the first batch… as long as your house isn’t too hot.
happy baking! let me know how they turn out!
Joy, not to get all awkward, but I love you.
This is such a delightful little recipe! I have made meringues before, a million times. I just never thought of making little light sandwich cookies out of them! These will be making an appearance at a birthday party, very soon!
Keep on inspiring us to bake more often!
Joy: Yum!!!
A LITTLE TIP FOR YA (no pun intended….see below):
Each piping tip has a number on the side….that’s how they are identified in the baking/pastry world.
You probably used a “1M”, which is a star tip with 6 points….it’s the big size tip.
Hope this helps!
My husband LOVES lemon….and I LOVE meringue….so I am thinking these would be some pretty great cookies to share.
I eat the top, let him have the middle and then I eat the bottom. Now that I say it, it doesn’t seem to equal or fair, but that’s okay. I’m sure he wants me to have more than him. I’m positive, actually.
Thank you!
These cookies look amazing. Love anything lemon!
lemon meringue cookies Joy that is awesome! Thanks
Oh YES please!
haha…you said sticky balls….(i just woke up can you tell?!?!)
These are a-mucking-fazing. Why didn’t I think of this with my citrus-addicted ways?
I can’t wait to make these! Lemon meringue pie is my hubby’s favorite. And, he loves meringue cookies. This is the perfect combination of those. LOVE this idea. Thank you.
these are gorgeous. I’m bookmarking this for my next baking adventure. Thank you for the inspiration :D
Brilliant!!they look so so pretty!
meringues. Lemons..I love them too..
Give me these. all of these. I can finish this in a go.
Beautiful Joy. I adore lemon in anything (and everything). Great idea to use the large star tip to make these pretty morsels.
WANT. These are like what I’d imagine American macarons to be. I think I’ll have to make a key lime version sometime for my mom because she goes nuts for the pie. (okay, and so do I!)
Definitely adding this to my bookmarks for when I have a chance to do some baking. I love lemons like nobody’s business and these look beyond delicious! Thank you for the pictures/recipe! :)
Dreamy dreamy lemon creamy.
I can’t wait to try these little gems, although I may go with limes instead of lemons? Would this be okay? I can’t wait.
Thank you, as always. Now I know what I’ll be dreaming about tonight.
These look so fresh and springy! Just what we need after a long winter. Thanks!
These are beautiful tasty looking meringues. It seriously looks ike fairies made them. I’ve made meringues once and they are well worth the time
Oh my! These look divine!
Yessss! I love lemon curd. Making these. No doubt about it. Thanks!
These cookies are wayy too cute and lemon curd is pretty much my favorite thing ever!! YUM :)
Mmmmm. So delicious. I have a fear of meringues, I’m afraid I’ll over beat them or deflate them, but I really want one of these now! :P
I love everything about these! I love making meringues and I love having an excuse to make lemon curd! I have a number of gluten-free friends and meringues are always a safe dessert. This will make them even better!
So cute….and so spring-like….would be perfect for Easter….I LOVE lemon curd!
These are so pretty!
consider these made. i’m totally doing it. tonight. looooooove lemon!
I discovered your blog a few weeks ago and quickly read all your old posts and subscribed to get your new ones. You are the kind of baker I aspire to one day be, but for now I am kept busy by my 4-month old daughter. Hopefully she’ll let me make these soon. I love lemon curd and I’ve always wanted to try making meringues. Perfect!
OMG heaven in a cookie. Those sound AMAZING Joy. I can’t wait to have the patience to make them.
Oh my yummy. I want a whole plateful of these little beauties right now!
Wow! You take such great pictures of your food. I just love to check out what you are making.
Love anything with Lemons. These look Fantastic!
Wow these look amazing!! I really, really, really want one!!
I’ve never seen such perfect piping before! I hate meringue (it’s a weird egg thing for me) but these look amazing!
These look so beautiful and perfect for spring. Yum!
You are killing me!
My mouth is watering just reading this!!!! They are beautiful
Joy, you are a delight! I was just lamenting my lack of a good meringue cookie recipe and voilร ! You oblige. Thanks!
Just the thing to brighten up this snowy day out here in the mountains.
lovely!
Lemons makes me think of summer because they’re bright, and yellow, and pretty….so I’m sold!
These are so gorgeous and sunny they make me wish I liked lemon. I may have to make them for some event in which I can share them with others.
oh yuuuummmm. i’m normally not a huge lemon cookie fan, but these look awesome. I think I might try them dipped in chocolate…
Absolutely adorable. And I love me some cookie time straight from the freezer. Mmmmm.
I just loooooooooooove them! A dream in a cookie!
These are too cute. I wanna squeeze their little cheekies! Question: How lemony did the actual meringue cookie turn out?? I have a bajillion clementines from my tree and want to sub clementine zest but I’m worried it wont be flavorful enough with only 1 tsp. Would it mess things up to add some clementine juice instead of vanilla extract?? Any advice is greatly appreciated! Thanks — Lauren not-really a Baker :)
the lemon in the cookie is actually pretty flavorful. i think you’d be good with just the zest in the cookie. And! you should totally look up a clementine curd and switch these cookies up completely!
Great idear!! They do have to travel though…maybe we could do some assembly on site. We are making them for a friends bachelorette party in LA this weekend. Stop by if you want to taste one haha :)
wait… epiphany…. put the lemon curd in the ice-cream maker, make lemon curd ice cream meringue sandwhiches….. eureka, anyone?
Whoa….
1. too many eggwhites in my freezer from the girls always baking something that requires them to “reserve egg white for another time”. Tired of angel food cake. About 30 eggwhites waiting.
2. eating eggwhites = protein
3. lemon juice? = fruit AND vitamin C!
4. bit of sugar? ppfffffffft
this totally completes a well balanced dinner today oh yeah…..
How did you do it? I mean, how did you know I canned a batch of lemon curd this weekend that I was thinking up uses for, and that it left me with 6 egg whites to find a use for? This will be made tonight or tomorrow night. Pity my roommate is out of town so she won’t be able to share with me. :)
lemon meringue pie is my faaavorite! I made lemon curd the other day and am racking my brain for all the ways to eat it up. it is so delish and would be great in these cookies!! keep the lemon recipes coming!
droooool……
I love lemon curd so much. I want to eat it on everything.
These are sooooooooo gorgeous!! sounds great. It also brings back memories from childhood b/c in argentina we eat meringues all.the.time. It’s like, one of the after school snacks–along with dulce de leche haha.
Just looking at these make me happy. Can’t wait to eat them.
i am nothing short of obsessed lately with all things lemon – lemon marmalade, lemon bars, creamy lemony pasta……i seriously cannot get enough!!! i LOVE (love) meringue and lemon curd and wonder if this would work in slightly larger portions…almost like lemon meringue whoopie pie sized? to serve at a dinner party i am helping to host friday…i love the small size for cookies/everyday but am looking for something a bit more ‘personal’ size if that makes sense.
thoughts?
I need all 55 of these right now! Half for lunch, half for dinner!
Not that these aren’t already perfect, but you could roll the edges in graham cracker crumbs for a more lemon-meringue-pie taste? Mmm!
I love lemon curd! These look so fun and delicious. You second photo from the bottom kind of looks like glorious deviled eggs. Love that whimsy.
Ooo err Missus, you ARE an angel genius! Did you REALLY eat almost all 55 cookies??
*love*
I have always wanted to make meringues (I’ve never actually eaten one), and I have always wanted to make my own lemon curd, but now that I have read your recipe for combining both, I no longer have any excuses NOT to make either one. I think I’ve always been a bit secretly intimidated by egg whites, but your recipe with the accompanying pictures are helpful. Thank you for posting this and inspiring me. Your cookies look very tasty–it’s easy to see why you enjoyed them so much!
I love your blog, by the way. I always look forward to your posts.
Joy, it’s official: you NEVER cease to amaze me. This is just… five words: HOLY GET IN MY MOUTH.
I am so excited to try these! They are not only lemon but gluten free!!! I LOVE lemon anything.
oh boy! And I just made me some Lemon Curd last night! :)
Yummy!
(That’s all I got. I can’t wait for my weekend baking – my house will smell all sorts of lemony!)
I would love for you to have some printable recipes with a picture of the finished product… so that I can visualize where I’m going. Thanks!
Also, I love lemon…. and these look ridiculously good.
These look divine! Although, with my meyer lemon tree bursting with lemons for the last two months I’m sorry to say that I may have OD’d on lemons. I do, however, have a flat of strawberries in my fridge. With my strawberry curd recipe in hand I think I’ll have a go at “Strawberry Meringue Cookies”. Any ideas on how to infuse the meringues with strawberry flavor without an extract? I’d like to go au natural if possible.
oh joy.. only you can make me wanna snurf a lemon on such a cold day… brrr!
snurf? is that illegal btw? like … oh never mind. better not knowing what’s in my dreams! :D
but the idea of taking these crisp, cold cookies out from the fridge, late at night when no one is awake, that’s a dream i wanna eat. yum joy, just yumm…
Oh, Joy! Just happen to have 4 Meyer Lemons, sweet. How great for us to be able to eat your dreams.
You’re absolutely right…these little cuties ARE totally the stuff that dreams are made of!!! My sweetie and I could easily devour the entire batch of these lemony heavenly meringues. *sigh* I just know I’m gonna dream about these tonight!! :)
So this description made me just want to eat a lemon. I don’t even need the meringue. Just get me a lemon. And I think I just fell in love with you.
“Eat your dreams.” I just laughed out loud! And then I got in trouble for browsing the internets at work. Totally worth it.
I love your commentary. It makes me feel sane.
I baked a lot in junior high. I used to love making meringue cookies with mini chocolate chips. I love the lemon curd idea. I bet key lime curd would create that same tangy, tart experience and complement the lightness of the meringues. Thanks for the inspiration.
Joy, you *continuously* inspire me to try try out new things when it comes to cooking! I made some adorable chocolate-covered shamrock meringues for St. Patrick’s Day, so meringues have been on my mind recently, but I’ve never made fruit curd before. I’m pretty sure you’ve posted a curd recipe in the past, but seeing it here with meringues – and so simple to boot! – I think I’m convinced that I *must* give it a try. Thanks for sharing, as usual! ^_^
And now the 18 egg whites in my freezer have a purpose.
Lemon meringue pie in cookie form, I’m in :)
before i started baking, i didn’t get meringues. now i love em…and is there anything better than lemon curd on a spoon? nope.
These so dearly remind me of my Meyer lemon vanilla bean marshmallows I made not too long ago. Mine were fluffy, poofy, dreamy things but dreamy things nonetheless. What is it about clouds of citrus that turn us to daydreamers?
Tomorrow is Girls Coffee/Baking Day. Guess what we’ll be making ?
Making these for our faculty for a spring treat.
That is, if the curd survives my taste tests…….
These sound delish!!!! I am definitely putting them on my to make list!
I have been on a baking strike since Christmas. THis is it! You’ve broken the spell!
dreamy for sure
These are perfect for the Jewish holiday of Passover that is coming next month! No yeast and no flour and they sound dreamy! I can’t wait to make these!
Oh Joy! Those look wonderful! Tomorrow is my birthday and I always have something lemon – they look like the perfect birthday treat :)
Thanks!
Those are so cute! And they look so delicious. I don’t blame you for not sharing!
Too cute. I love making meringues, but have never stuffed them. Once again you have inspired me.
Gorgeous, gorgeous, gorgeous!
I love making curd – but not as much as eating it. Lemon curd on toast, lemon curd with blueberries in pastry for Easter breakfast, oh yeah. :o)
I’m not sure which I like better, your eloquent dream requests that have me pining for the dream fairy’s intercessions, or these lemon cookies!
I’ve got some dream requests lately too, my friend. And why not: that’s what spring’s all about. These look lovely — lemon on steroids. Word.
Now how on earth did you know that I have Meyer lemon curd in my fridge this very minute?
Omg, it’s been waaaaay too long since I had lemon meringue pie. I think these would be a more than acceptable substitute :D They look fantastic!
i happen to adore lemon meringue pie. i also happen to have a jar of lemon curd in my refrigerator. kismet.
If you present me a recipe for blackbean chili meringues with chocolate vanilla lemon pea filling dropped in spinach sauce like you presented this I will make it, I’m sure.
heart you!
wow these are gorgeous
These look amazing! The only time I ever eat lemon meringue is in pie form at Christmas. That’s just silly…this is a perfect Summer cookie!!
Lemon desserts are the best. These little suckers would be great on a summer dessert platter.
i have had lemon on the brain lately as well. check out my mini lemon cheesecakes. p.s. i ate most of them myself as well:)
Incredible! Y’all are so clever.
Can we be friends?
:-) Your recipes and the way you present them are so much fun– I want to make them all! We had the garlic rosemary potato soup a couple days ago, and it was quite a success, and not difficult to make (as opposed to french onion soup which intimidates me a little…)!
Thanks for sharing your inspirations!
Marry me.
Oooh, I have been craving citrus! All this almost-spring-but-not-sunny weather makes me crazy for bright, sunny lemons. And these cute little cookies look just perfect. But… I have a bunch of grapefruit I need to use up quick, I bet these would be just as yummy with grapefruit, right? We’ll find out!
I LOVE lemon & will be making these this weekend 4 sure…Along with a Pot Roast: )
Joy,
Thank you for always sharing such beautiful pictures! Everything you make is unreal.
I just posted a recipe I found on your site on my blog the other day! I’d love for you to check it out, I talk about you!
so pretty!! love love lemon bars and meringue, but somehow I never make them. should try.
I am not particularly capable at making any part of this recipe, but it certainly looks and sounds wonderful. Lemon in spring is indeed a dream.
If I can catch one non-rainy day this weekend, I am making these gorgeous little pillows of heaven. Can’t wait!
Oh Joy, you kill me, you really do!
These look amazing. Question: Have you ever had/made pavlova? I had it for the first time at a wedding in England and I about died!! Would you say these meringues are kind of in the same family?
totally in the pavlova family!
Lemon curd is a stand by recipe, so many uses. Last time I made lime curd, and then I had to add some coconut bread. I love the meringue cookies.
mmm… lime curd in coconut bread? that sounds awesome.
these cookies sound awesome, too! they remind me of summer.
Joy- I only got 2 hours of sleep yesterday because of dumb school and work.. BLEH.
I just want you to know that I opened my e-mail and got this recipe and literally squealed during my class– someone would’ve thought that I had won the lottery.
So thanks for being awesome. and giving me recipes with lemon.
I make something similar using peppermint extract in the meringues and chocolate pudding/mousse in-between. I sprinkle chocolate sprinkles on top of the tops prior to putting them in the oven or even mix mini chocolate chips in the meringue. Yummy!
I love your lemon love.
i love lemon desserts in spring and summer. and this is one more reason I need to get a strainer like this! I’ve never made my own lemon curd. I think it’s time.
Man this is SUCH a good idea!
I used to love my grandmother’s lemon meringue pie as a kid, I bet cookies would be delicious!
I’m literally drooling at my desk right now… I will definitely be making these soon – yum!!!
Joy,
I have been following you for almost 3 years now and I am continually in awe of your food, your pictures, and your beautiful out look on life. You’re an inspiration. And, I am determined to give bourbon another shot.
Thanks!
approve! thank you.
These cookies looks like deviled eggs in some of the pictures which I love! It’s like when you decorate cupcakes to look like brains or pandas…or something. Anyway, they’re adorable and they look delicious.
You can probably hear my tummy grumbling from there..
These look amazing & I can’t wait to try them!!
xo
Wow…great post and lovely photos….dream come true!!! I agree anything with lemon is awesome. Really it is!
These look amazing! Thank you!
However, apologies for the aside but – for those of us who aren’t American – can you help me out a little bit? I have American cup measures, which I handily picked up on my last trip to New York, however I never know whether to pack the sugar in, or do you just scoop and level? Also, what does 6 tablespoons of butter mean? I have never seen this description before- is there a weight conversion that would help? Thanks!
only brown sugar needs to be packed into those American measuring cups. granulated sugar and flour can just be lightly scooped in and scraped even on top. 6 tablespoons of butter is 3 ounces of butter. hope that helps!
Thanks so much, that really does help! I look forward to trying these when Lent is over (I stupidly gave up butter…).
My first kiss tasted of orange juice and smelt of Lynx so I’m not with you on that. But I am with you on these biscuits. Another fine baking project you’ve got me into!
Any suggestions on a flat bottom cookie recipie??
you could use a vanilla sugar cookie if you’d like to add another baking step. go for it!
I can single handly – that is on hand behind my back for the common folk – take down an entire batch of meringue cookies. Talented lady she is – people gawg – if they only knew. Lemon on lemon in lemon – winner winner chicken dinner!
@Ashlae – you can actually make a pretty good eggless curd with corn starch. Honest :-)
There’s one over at Vegansaurus. Nobody should be curdly deprived.
And Angel Food makes an eggless meringue cookie mix. Or you could fake it up with Versawhip. Haven’t tried that part yet, so no guarantees.
Never surrender!
These remind me of a dessert that a kind neighbor made for one of my wedding showers (2000 years ago). Don’t know the name of it but it has a meringue shell which is filled with lemon curd and whipped cream. I could eat 100 of them if no one was looking.
I am so grateful to have a HUGE, fruit laden lemon tree (and an orange tree as well) in my own back yard.
I have many blessings !
you know what? i’ve never had meringue cookies…of any kind. i feel so sheltered and like i’m missing out. ;)
I tried making meringue ONCE…I don’t know if I had the oven on too high (I use a Microwave/Grill/Convection Oven combo)…but they came out looking like little (nicely shaped) blobs of poo :(
You have inspired me to try again…Godspeed!
My husband’s birthday is Friday and he LOVES lemon meringue. New recipes make me nervous (about my own ability, not the recipe :)), but I might just have to try these, thanks!
This looks amazing!! And I never knew that meringue was so simple to make! Hello revelation!!!
i adore all things lemony and sweet, especially in the spring! these are so beautiful!
These are spring cookies! Light and bright tasting!
mmmm, its totally no fair to have to read this while I eat my boring bagel for breakfast. guess I’ll be going to the grocery soon, I have a project for nap time. thanks, i think?
I always admire those that can cook meringue to the perfecction. Seems easy but i remember when i was kid in my area full of italian, central european and spanish lady just a few of them can cook very well the meringues
If the dream fairies are taking requests, I would like these on my doorstep – thank you very much. I bet they’re as good as they look delicous.
They look yum..some one make these for me please. I cant do dainty + delicate but THANK you Joy I made ur soft pretzel recipe yesterday for all my friends and they were perfect and everyone loved me for a moment there…but I knew it was all thanks to you ;-) hahaha I used sesame seeds..its a good time of year now (not too hot so I didn’t get cranky making mine ..I love your posts) keep up the AMAZING work! thanks again
These look amazing and like they are worth the effort to create. How delish!!!! :)
I’ll be making those lemon curd soon!
These are adorable! I also love lemon and know I’d really like these. Hurray for cuteness!
We are such suckers for lemon curd. And meringues. And cookies. Especially sandwich cookies. Yeah, so we sort of love these.
Lemon meringue….yum!
Why do you do this? Share a mouth-watering recipe that cannot be veganized? THANK YOU FOR RUINING MY DAY.
No, but really – these are beautiful and look delicious, and I bookmarked this recipe in the event I ever decide to eat eggs again. Although these cookies are enough to persuade me to do such a thing..
Joy,
These look like a great way to use those lemons sitting on the counter. Sad to say my cookies usually end up getting served to a party of one as well! Actually, it’s not sad, because there’s cookies.
Thanks for the great idea!
What a fantastic cookie! Can you freeze the whole thing, or just the meringues?
These are just so adorable and mouth watering. Wonderful little meringue cookies…
Gorgeous! <3
I love anything lemon and I will Have to make these!
Thank you for the fabulous idea!
Well, you went and did it again. It’s almost 2am, and I want these cookies. ::shifty eyes:: These aren’t loud right? I can make them and my sleeping roommates will be none the wiser. :)