Delicate lemon-flavored cookies topped with a fluffy, slightly toasted meringue—bright, sweet, and perfect for gatherings or afternoon tea.

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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.

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.