READER REVIEWHere’s a way to have the refreshing flavor of lemon meringue pie in a cute hand-held treat. You’ll love the homemade lemon curd.
—TASTE OF HOME TEST KITCHEN
PREP: 25 MIN. + CHILLING • BAKE: 25 MIN. + STANDING • MAKES: 5 DOZEN
3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
LEMON CURD
4 large eggs
1 1/3 cups sugar
1/3 cup lemon juice
4 teaspoons grated lemon peel
3 tablespoons butter
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
2. Cut a small hole in the corner of a pastry or plastic bag; insert a #24 star tip. Fill bag with meringue. Pipe 1-in. circles 2 in. apart onto parchment paper-lined baking sheets. Pipe one or two circles over the edge of the base, forming sides.
3. Bake at 300° for 25 minutes or until set and dry. Turn the oven off; leave the meringues in oven for 1 hour.
4. Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
5. Just before serving, spoon lemon curd into the center of cookies. Refrigerate leftovers.
READER REVIEW
“This was definitely worth the effort. I am gluten free and always looking for dessert recipes, and this is a new favorite. My husband couldn’t stop eating them!”
GREATWITHOUTGLUTEN TASTEOFHOME.COM
AUGUST 15
NATIONAL LEMON MERINGUE PIE DAY