Description
A handheld version of the classic pie with a buttery crust, tangy lemon curd, and toasted meringue topping.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 tsp salt
1/2 cup lemon curd (homemade or store-bought)
3 large egg whites, room temperature
1/4 tsp cream of tartar
1/2 cup caster sugar
1 tsp lemon zest
Instructions
Step 1: Preheat oven to 350°F and line baking sheets with parchment paper.
Step 2: Cream butter and 1/2 cup sugar until fluffy; mix in flour and salt to form a dough.
Step 3: Roll dough into 1-inch balls, place on sheets, and indent centers with your thumb.
Step 4: Bake for 10-12 minutes; let cool completely.
Step 5: Whip egg whites and cream of tartar to soft peaks; gradually add caster sugar until stiff and glossy.
Step 6: Fill cookie centers with lemon curd, pipe meringue on top, and toast with a kitchen torch.
Notes
Ensure egg whites are completely free of yolk for the best meringue volume.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
