Lemon Meringue Cookies

Making the Meringues

Spoon the meringue mixture 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 won’t spread or puff during baking.

Using the back of a spoon, flatten out half of the meringue stars, making them as flat as possible.

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.

Notes: These cookies do not last well if filled and left to sit. It is best to assemble them right before serving.

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.

Serve immediately.