Lemon Meringue Sandwich Cookies
 
Makes 12
Ingredients
  • 1⅔ cups all-purpose flour
  • ⅓ cup sugar
  • ¼ teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • 1 large egg
  • 1 egg yolk
  • 1½ teaspoons vanilla extract
  • Lemon Curd (recipe follows)
  • Small Batch Swiss Meringue (recipe follows)
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, sugar, and salt by hand. With the mixer on low speed, add butter, beating until mixture is crumbly, about 3 minutes. Beat in egg, egg yolk, and vanilla. Increase mixer speed to medium-low, and beat until a dough starts to form. Flatten dough into a disk, wrap dough in plastic wrap, and refrigerate for at least 1 hour.
  2. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
  3. Cut dough in half. On a lightly floured surface, roll one half of dough to ¼-inch thickness. Using a 2-inch round cutter dipped in flour, cut dough, and place ½ inch apart on prepared pans. Repeat with remaining dough, carefully rerolling scrapes only once. Chill rounds in refrigerator until firm, at least 15 minutes.
  4. Bake cookies until surfaces are set and edges are lightly golden brown, 13 to 15 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on a wire rack.
  5. Whisk Lemon Curd until smooth. Spoon Lemon Curd into a piping bag, and cut a ¼-inch opening into end of bag. Pipe about ½ tablespoon Lemon Curd onto half of cookies. Top with remaining half of cookies.
  6. Spoon Small Batch Swiss Meringue into a piping bag fitted with a large round tip. Pipe a dollop of meringue on top of each cookie, releasing pressure and pulling upwards to create a dramatic swoop. Use a handheld kitchen torch to carefully brown meringue. Best served same day. Store cookie sandwiches without meringue in refrigerator for up to 3 days.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/lemon-meringue-sandwich-cookies/