Lemon Meringue Pie Cookies

Ingredients

Meringue:

• 3 large egg whites
   
• ½ teaspoon vanilla extract
   
• ¼ teaspoon cream of tartar
   
• ¾ cup sugar

Lemon Curd:

• 4 large eggs, room temperature
   
• 1-1/3 cups sugar
   
• 1/3 cup lemon juice
   
• 4 teaspoons grated lemon zest
   
• 3 tablespoons butter

Instructions

1. Pre-Heat over to 300° and prepare baking sheets with parchment paper.
    
2. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form.
    
3. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
    
4. Cut a small hole in the corner of a pastry or plastic bag; insert a #24 star tip. Fill bag with meringue.
    
5. Pipe 1-in. circles 2 in. apart onto parchment-lined baking sheets. Pipe 1 or 2 circles over the edge of the base, forming sides.
    
6. Bake for 25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour.
    
7. Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended.
    
8. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
    
9. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
    
10. Just before serving, spoon lemon curd into the center of cookies. Refrigerate leftovers.