Lemon Meringue Cookies

I had a few leftover ingredients from my various experiments and needed a quick dessert idea.  I have seen this done as a flat cookie before and had it in mind to try this for quite some time now but it seemed like too much trouble. It is a bit much to do considering the three different components.  But I had the sugar cookie dough in the fridge, same with the curd.  But it could just as easily be done with store bought cookie dough and jarred lemon curd. 

1 Batch of Meringue

Sugar Cookie Dough:
21 ounce Vanilla Cake Mix (I used this because I had tons of it)
1/4 cup Additional Flour Blend
1 cup Butter flavored Crisco
1/2 cup Butter Flavored Shortening
1/4 cup Sugar
2 Whole Eggs
1 Egg Yolk
1 teaspoon Vanilla
1 teaspoon Baking Powder
1/2 teaspoon Salt

Lemon Filling:
3/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks, slightly beaten
1 teaspoon grated lemon peel
Juice of medium lemon
1 tablespoon butter or margarine

3 Eggs
1/4 teaspoon Cream of Tartar
1/4 cup Sugar

  • Preheat oven to 350 degrees.
  • First make Lemon Curd.  In a small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly; until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Chill in refrigerator until ready to use. You, of course, could use prepared store bought filling as well.
  • Add cookie dough ingredients in a mixing bowl and blend until well combined.  Press unbaked cookie dough into small sized cupcake pan leaving space to form a pie crust.
  • Spoon cooked and cooled Lemon Curd filling into mini pie crusts.
  • Place meringue ingredients into mixing bowl and beat to firm stiff peaks.  Place meringue into piping bag.  Swirl over top to cover Meringue.
  • Bake at 350 degrees for 10 - 13 minutes.

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