Lemon Meringue Thumbprint Cookies Recipe | Breakfast Care

Lemon Meringue Thumbprint Cookies are sweet, delicious and filled with lemony flavour. 

Lemon Curd:
  • 3 eggs (yolk only)
  • 1/4 cup butter
  • 1/2 cup lemon juice
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon zest, grated
  • 3 eggs (white only)
  • 1/2 teaspoon cream of tartar
  • 1/3 cup sugar
  • 2 cups all-purpose flour
  • 1 cup butter
  • 2/3 cup sugar

  1. In a bowl, combine butter and sugar. 
  2. Beat at medium speed, scraping bowl often, until creamy.
  3. Add flour and beat until well mixed. 
  4. Cover and refrigerate until firm.
  5. Heat oven to 350°F.
  6. Shape dough into 1-inch balls.
  7. Place 2 inches apart onto ungreased cookie sheets.
  8. Make indentation in center of each cookie with thumb.
  9. In a bowl, place beaten egg yolks 
  10. In a pan, combine lemon juice, sugar, cornstarch and lemon zest.
  11. Cook over medium heat, stirring until slightly thickened and bubbly or mixture comes to boil.
  12. Remove from heat.
  13. Pour small amount of warm lemon mixture into egg yolks, beating constantly with whisk. Repeat until about half of mixture is combined with yolks.
  14. Return mixture to saucepan. Cook over medium heat, stirring constantly, 4-5 minutes or until mixture is thickened.
  15. Remove from heat. Whisk in butter pieces until melted.
  16. Fill each indentation of cookie with about 1/2 teaspoon lemon curd.
  17. Bake until bottom of cookie is light golden brown or for 10 minutes. 
  18. Remove from oven to cool completely.
  19. In a bowl, beat 3 egg whites and cream at low speed until foamy.
  20. Beat at high speed, gradually adding 1/3 cup sugar until stiff peaks form and mixture is glossy.
  21. Spoon into piping bag fitted with star tip.
  22. Pipe dollop on each thumprint cookie.
  23. Serve immediately.
  24. Enjoy!

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