Instructions

Shortbread Cookies

1. The "crust" for these Lemon Meringue Pie cookies is a yummy, buttery Shortbread Cookie.  To make the cookie dough, add the butter (softened to room temperature) and the granulated sugar to a mixing bowl and mix on high for 3 minutes.
2. Add the egg and the vanilla extract and continue to mix for an additional 3 minutes so that the cookie dough is light and fluffy.
3. Add the Flour and Cornstarch to the dough and mix only until just combined.  The dough may seem dry.
4. Measure 2.5 oz. of cookie dough, roll it into a ball and place it on a prepared cookie sheet.   We use a piece of parchment paper on the cookie sheet.
5. Using a tablespoon measuring spoon, create an indentation in the cookie dough ball.
6. Using the indentation as a starting point, press the cookie dough out into a tart-like shape. The goal is to slightly build up a lip on the cookie dough to hold the lemon curd.
7. Bake the cookies in an oven preheated to 375 degrees for 11-12 minutes or until the edges of the cookie turn slightly golden brown. Be careful not to overbake. While the cookies are still warm, use a 1/2 cup measuring cup to slightly press down on the cookie to help delineate the "pie crust" shape of your cookie.
8. Allow the cookies to completely cool.

Lemon Curd

1. To make the curd add the lemon zest to the sugar, whisk together, and set aside.
2. Separate four eggs (save the egg whites, you will use them for the Italian Meringue.) 
3. Whisk the egg yolks until they are completely mixed.
4. Pour the lemon juice and the lemon zest sugar into a medium pan. Whisk together until the sugar has dissolved.
5. Pour in the egg yolks and whisk together.
6. Place the pan on the stove on medium heat and stir the lemon mixture continuously.
7. Continue to cook the lemon curd mixture, stirring continuously, until it reaches 165-170 degrees.  It will begin to thicken as it cooks.
8. When the lemon curd mixture thickens as is at least 165 degrees, take the pan off the heat and add the cubed butter. Stir the butter mixture into the lemon curd until the butter has completely melted and the mixture is thoroughly combined.
9. Allow the lemon curd mixture to cool. It will continue to thicken as it cools.
   

Italian Meringue

1. To make the Italian Meringue, you will use the egg white left-over from making the Lemon Curd.  Add the egg whites to your mixing bowl and use the whisk attachment.
2. Next, add the cream of tartar.
3. Whip on medium speed until the eggs are frothy but not whipped.  Turn off the mixer.
4. Make the simple syrup.  Add the water and the granulated sugar to a pan and turn on the heat to medium.  Stir until the sugar is dissolved..
5. When the syrup starts to simmer stop stirring and place in a thermometer.  The syrup will come up to a boil.
6. Watch the temperature. When it reaches 230 degrees, start whisking the egg whites again in the mixing bowl still using a medium speed.  You want stiff peaks to begin to form.
7. When the simple syrup reaches 240 degrees, remove the pan from the heat and begin to slowly stream the syrup into the mixer as it continues to whip the egg white mixture.
8. When the meringue is glossy and holds its shape, it is done.  It should take approximately 3-4 minutes after you add the simple syrup for the meringue to get to this final stage. 

Assembling the Cookies

1. Start with a completely cooled Shortbread cookie.
2. Add a tablespoon of Lemon Curd and smooth out over the top of the cookie.
3. Add a dollop of Italian Meringue.
4. Using a Kitchen Torch, brown the Meringue. If you don't have one of these handheld torches you can also place the cookies on a cookie sheet under the broiler to brown the meringue BUT you have to do it very quickly.  For us, it was at the 1 minute, 30 seconds mark when the lemon curd began to melt. But under the broiler for 1 minute, 15 seconds was the perfect amount of time to brown the meringue.  Remember, the meringue has been cooked with hot simple sugar. It is perfectly safe to eat without baking. The browning marks are purely decorative.