December 20, 2012

Lemon Meringue Pie Cookies


This is a very simple and fast recipe that duplicates the flavor of lemon meringue pie.  I was trying to think of a quick party dessert using lemon curd and I thought “why not mini lemon meringue pies?”  Of course, that would require a lot of work so I came up with this concept of a lemon meringue pie cookie.

The meringue on top of the cookie gives way to a lemon curd filling followed by a delicious shortbread crust.  I saved time by using bottled lemon curd and Walkers Traditional shortbread cookies.

This is a party dessert at its best - fast, easy and delicious.






Lemon Meringue Pie Cookies

1 jar lemon curd
12 shortbread cookies
3 egg whites
granulated sugar

Of course there is the option of making your own lemon curd and shortbread cookies but it is really not necessary since there are so many quality products on the market.

For this recipe I used MacKay’s 100% natural fruit lemon curd.  Trader Joe’s has a good lemon curd as well.  I also used my favorite shortbread cookie:  Walkers shortbread rounds.


Meringue
In a bowl beat the egg whites until stiff.  Slowly add granulated sugar to sweeten.  I used about 1/4 cup sugar, but some individuals prefer a sweeter meringue.  Taste for your own preference.

On a cookie sheet lined with parchment paper, place 12 shortbread cookies.  Spread a thin layer of lemon curd on the top of each cookie (about 1 teaspoon each).

Pipe meringue on the top of each cookie (or just quickly spread some meringue on top).

Place the cookies under a low broil to brown the meringue.  Serve immediately.

Cookies can also be stored in the refrigerator for later.  When they are served cold, the consistency becomes more like pie.

NOTE:  Walkers mini shortbread rounds can also be used to create bite size  desserts.  These are especially good for a dessert buffet.