Description
Delicate lemon-flavored cookies topped with a fluffy, slightly toasted meringue—bright, sweet, and perfect for gatherings or afternoon tea.
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature, separated
- 2 tablespoons fresh lemon zest
- 2 tablespoons lemon juice
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Meringue:
- 2 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, cream butter and sugar until light and fluffy.
- Add egg yolks one at a time, mixing after each.
- Mix in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Gradually add dry ingredients to butter mixture, mixing until a soft dough forms.
- Roll tablespoonfuls of dough into balls and place 2 inches apart on baking sheets.
- Bake 10–12 minutes, until edges are lightly golden. Let cool.
- Meanwhile, make meringue: beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Pipe or dollop meringue onto cooled cookies.
- Use a kitchen torch or oven broiler to lightly toast peaks (about 30‑60 seconds). Watch closely!
- Let cookies rest until meringue is set before serving.
Notes
- For extra lemon punch, add 1 teaspoon lemon extract.
- Egg whites and yolks separate best when eggs are cold—then warm yolks to room temperature before mixing.
- Store in a single layer for up to 2 days to keep meringue crisp.
- To freeze: bake cookies, freeze un‑topped cookies, then thaw and top later.
- Use superfine sugar in meringue for best texture.
Nutrition
- Serving Size: 2 cookies
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 35 mg