Lemon Meringue Cookies

Preparing the Meringue Batter

Spoon the meringue into a piping bag fitted with a large star tip.

Pipe about a teaspoon's worth of meringue onto the prepared baking sheets. Stars can be close together as they won’t spread.

Using the back of a spoon, flatten half of the piped meringue stars to create the flat bottoms of the sandwich cookies.

Bake for 2 hours, until no longer sticky, but firm and hardened.

Remove from the oven and allow to cool completely on the baking sheet.

Notes: These cookies do not last well once filled and should be assembled right before serving. Humidity will make the meringues sticky.

Spoon about 1/2 teaspoon of cold curd onto a flattened bottom cookie.

Top with a star-shaped cookie to create a sandwich.

For a chilled treat, place the assembled cookies on a tray in the freezer for 20 minutes to an hour.

Serve immediately.