Ingredients
Equipment
Method
Preparation
- Preheat the oven and prepare the baking sheet.
- In a bowl, mix together the flour, powdered sugar, and softened butter until crumbly.
- Add the vanilla extract and salt, and mix until combined.
- Press the mixture into muffin cups to form cookie bases.
- Bake until lightly golden, then remove from the oven and let cool.
- In another bowl, whisk together the lemon juice, granulated sugar, egg yolks, and pieces of butter.
- Cook the lemon mixture over medium heat until thickened, then remove from heat and stir in lemon zest.
- Allow the lemon curd to cool slightly before filling the cookie cups.
- In a separate bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the granulated sugar and beat until stiff peaks form.
- Pipe or spoon the meringue over the filled lemon cups.
- Bake until the meringue is lightly browned.
Nutrition
Notes
Store the cookie cups in an airtight container in the refrigerator for up to three days. Serve chilled for the best texture and flavor balance.