If you were to ask me what my absolute favorite kind of pie was and were to only let me choose ONE . . . . I would definitely pick Lemon Meringue. It is my most favouritest of all the pies and that is saying a LOT because in my family if it has a crust and is a pie, we are all over it. We be PIE PEOPLE!
Yes, lemon is my absolute favorite flavor and in all truth I probably even love the flavor of lemon over chocolate. Please don't ever ask me to give up one of those however, because I could never ever give up either one!
If you are a lemon nut just like me, then you are going to love, Love, LOVE these delicious Lemon Meringue Cookies. To borrow a phrase from the youngsters . . . They Da Bomb! (or am I really dating myself here???)
In other words they are totally delicious and they can be as complicated or as simple to make as you choose. They consist of a simple shortbread base, baked until all short and crumblicious . . . and then topped with a dollop of lemon curd, either store bought or homemade. (that's a link to my recipe) and baby meringues again either store bought or homemade. (I always buy my baby meringues coz I'm rather lazy that way.)
The end result is so moreishly delicious that . . . upon biting into one . . . you will immediately go into a swoon and reach for a second one! I promise you they are THAT good. Scrummy. Moreish. Scrumptious. Scrumdiddlyumptious. Can't eat just one . . . irrisistably delectable.
*Lemon Meringue Cookies*
Makes about 28Printable Recipe
If you are a big fan of Lemon Meringue Pie, you will love LOVE these cookies!
For the cookie bases:225g of butter, softened43g of icing sugar, sifted (1/3 cup)1 tsp vanilla extract232g of plain flour (1 2/3 cups)a jar of good quality lemon curd, homemade or purchased28 mini meringues, homemade or purchased
Cream together the butter and icing sugar until well combined Beat in the vanilla and then the flour, a bit at a time, until well combined. Cover and chill for half an hour.
Preheat the oven to 180*C/350*F/ gas mark 4. Line a baking sheet with some baking paper. Scoop out the cookie dough and shape into 1 inch balls. Press flat using the bottom side of a glad you have dipped in flour. Using the handle of a wooden spoon make an indentation in the center of each. Bake for 12 to 14 minutes, until lightly browned on the edges. Remove to a wire rack and cool completely.
Once they are completely cooled, fill the centres of each with a generous teaspoon of lemon curd and top with a meringue. Fill on the day you wish to serve them and only fill as many as you feel will be eaten. Store the remainder in an airtight container until you are ready to serve.
