These cute cookies will become a new family favorite.
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
- 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.
- Preheat oven to 350°. Line 2 baking sheets with parchment paper.
- 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.
- 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.
- 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.
- 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.
Small Batch Swiss Meringue
Makes about 2 cups
Ingredients
- 2 egg whites, room temperature
- ⅓ cup sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
- In the top of a double boiler over medium-high heat, whisk together egg whites, sugar, salt, and cream of tartar. Cook, stirring occasionally, over simmering water until the sugar is dissolved and an instant-read thermometer registers 160°, 3 to 5 minutes.
- Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat at high speed until mixture has tripled in volume and stiff peaks form, 3 to 4 minutes. Beat in vanilla. Use immediately.
Lemon Curd
Makes 1½ cups
Ingredients
- ¾ cup sugar
- 2½ tablespoons cornstarch
- 3 egg yolks, room temperature
- 1 large egg, room temperature
- ½ cup fresh lemon juice
- ¼ cup water
- 2 teaspoons lemon zest
- ¾ teaspoon kosher salt
- 3 tablespoons unsalted butter, softened and cubed
Instructions
- In a medium saucepan, whisk together sugar and cornstarch. Add egg yolks and egg, and whisk vigorously to combine. Whisk in lemon juice, ¼ cup water, lemon zest, and salt until completely combined and no clumps remain.
- Reduce heat to medium-low heat, and bring lemon mixture to a gentle boil, whisking frequently. Boil, whisking constantly, until mixture begins to thicken and becomes slightly translucent, 2 to 3 minutes.
- Remove from heat and strain through a fine-mesh sieve into another bowl. Add butter, and mix until butter is completely incorporated. Cover with plastic wrap so the plastic is touching the surface of the curd. Refrigerate until chilled. Refrigerate in an airtight container for up to 1 week.
