"These little cookies are so dreamy! A sweet meringue cookie- crisp and chewy- with tart lemon curd spilling out! YES!"
Lemon Meringue Cookie Gushers
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- Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 24-36 cookies
Recipe Card
ingredients
- 4 whites and yolks separated Eggs
- 1 cup granulated Sugar
- 1/2 teaspoons Cream of Tartar
- 1/2 cup Lemon Juice
- 3 tablespoons Butter
- 1/2 cup Sugar
Method
Step 1
Pre-heat the oven to 200.
Step 2
Separate the egg whites from egg yolks making sure to save both in separate bowls. Make sure no egg yolk gets into your egg whites or the cookies won’t work.
Step 3
Place the egg whites in a large mixing bowl and add the cream of tartar. Using the whisk attachment, beat the mixture until stiff peaks form.
Step 4
Continue to beat and gradually, a tablespoon at a time, add in the cup of sugar.
Step 5
Beat until the mixture is glossy and the peaks hold their shape.
Step 6
Scoop into a piping bag with the large piping star tip. Use a sturdy metal one that screws on for the best results.
Step 7
Pipe out cookies on a baking sheet with parchment paper on it. Try to get them all the same size for an even bake.
Step 8
Place them in the oven for 45 min, or until they are firm and golden on the bottoms.
Step 9
When they are done, just turn the oven off and leave them to cool and set for about 40 minutes to an hour before taking them out.
Lemon Curd Filling
Step 1
While the cookies are baking in the oven make your lemon curd filling.
Step 2
Taking your egg yolks, whisk in the sugar, lemon juice, and lemon zest and put in a pot on the stove. Add the butter in the pot.
Step 3
Whisk continuously while cooking the mixture over medium to low heat until it thickens and bubbles start to appear. Let it cool completely.
Filling the Cookies
Step 1
When everything is cooled completely it’s time to start filling the cookies.
Step 2
Scoop the lemon curd into a piping bag with a round medium sized piping tip. Again for the best results use a sturdy metal one that screws on.
Step 3
Poke a small hole into the bottom of the cookie using the metal piping tip and begin to squeeze the lemon curd into the center of the cookie. To get enough filling in make sure to aim the tip into the sides of the cookie as well.
Step 4
Once you’re done, you can try to not eat them all in one sitting by storing them in dry, air tight Tupperware until you are ready to eat them all up! Enjoy!