Lemon meringue cookies

For my cooking mini-series with Lemonade(my friend Roshni’s social platform company), my co-host Marcin and I were actually tasked with making three different classes with three different themes. So we decided to go with ingredients, and to fit with the name of the company, we went with lemon dishes for the first class! For my recipe, I thought about something simple, but modern Americana. So I thought about lemon meringue cookies. A lemon sable with a dome of lemon curd, and meringue that is broiled over that to resemble a portable lemon meringue pie, essentially. They are a very quick bite, super straightforward, and fun to make!

For the lemon sable:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
a pinch of salt
2 teaspoons lemon zest
1 teaspoon vanilla extract
3 tablespoons cold water

Mix together ingredients to form a dough. Refrigerate for 20 minutes. Roll out the dough to about 1/8th inch thickness. Cut out 1 1/2 inch circles. Bake at 350 degrees F for 10 minutes, rotating halfway through to guarantee even baking.

For the lemon curd:
Juice and zest from 1 lemon
a pinch of salt
2 tablespoons granulated sugar
1 egg yolk
2 tablespoons cornstarch
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract

Reduce lemon juice and zest in a pot. Whisk sugar, salt, egg yolk, and cornstarch. Whisk half of the lemon juice into the egg yolk mixture, then pour back into the pot. Whisk over medium heat until the mixture clings to the sides of your whisk. Take off heat and whisk in the butter and vanilla extra. Pass through a sieve. Refrigerate until completely cold and thickened.

For the meringue:
1 egg white
3 tablespoons granulated sugar
1/4 teaspoon cream of tartar
a pinch of salt
1/4 teaspoon vanilla extract

Whip to stiff peaks. Pipe your curd onto the cookie first, then pipe the meringue over that. Broil the cookies until the meringues have been toasted.

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