Ingredients

3 large eggs

⅔ cup white granulated sugar

½ cup lemon juice

1 teaspoon lemon zest

¼ teaspoon salt

¼ cup butter

2 drops yellow food coloring or icing gel (optional)

⅔ cup softened butter

¾ cup white granulated sugar

¾ cup brown sugar

1 large egg (room temperature)

1 large egg yolk (room temperature)

½ teaspoon lemon extract

2 cups all-purpose flour

½ teaspoon salt

2 egg whites (room temperature)

½ cup white granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon cream of tartar

½ teaspoon salt

Instructions

Step 1: Prepare the lemon curd using a double boiler by simmering 1 inch of water in the bottom pot. In the top bowl, whisk together 3 egg yolks, ⅔ cup sugar, ½ cup lemon juice, ¼ teaspoon salt, and 1 teaspoon lemon zest continuously for 10-12 minutes until thickened and pale.

Step 2: Remove the lemon curd from heat and whisk in ¼ cup butter until smooth. Add 2 drops of yellow food coloring if desired. Refrigerate the curd until fully cooled.

Step 3: Preheat the oven to 350℉ and line a baking sheet with parchment paper.

Step 4: In a mixer, cream together ⅔ cup softened butter, ¾ cup white sugar, and ¾ cup brown sugar. Beat in 1 large egg, 1 egg yolk, and ½ teaspoon lemon extract until combined.

Step 5: Add 2 cups flour and ½ teaspoon salt to the wet mixture and mix until just combined.

Step 6: Using a small cookie scoop, scoop two portions of dough into your hand and roll into balls. Place on the baking sheet 2 inches apart.

Step 7: Bake cookies for 5 minutes. Remove and gently press the back of a ¼ measuring cup into the center of each cookie to form an indentation.

Step 8: Return the cookies to the oven and bake for an additional 9-12 minutes, until edges start to brown.

Step 9: While the cookies are warm, fill each indentation with cooled lemon curd. Let the cookies cool completely.

Step 10: Prepare the meringue by whisking 2 egg whites, ½ cup sugar, 1 teaspoon cream of tartar, and ½ teaspoon salt in a double boiler over low heat until the mixture reaches 165℉ and is warm to the touch, about 8 minutes. Remove from heat and mix in 1 teaspoon vanilla extract.

Step 11: Transfer the warm mixture to a mixer and beat on high speed for 2-4 minutes until stiff peaks form.

Step 12: Pipe 3-4 meringue stars onto each filled cookie using a star tip. Toast the meringue carefully with a kitchen torch until golden.

Tips & Variations

Use fresh lemon juice and zest for the brightest flavor.

If you don’t have a kitchen torch, briefly place the meringue-topped cookies under a hot broiler, watching carefully to avoid burning.

For a colorful touch, add yellow food coloring to the lemon curd.

Ensure eggs are at room temperature for better mixing and meringue stability.

FAQs

Can I make the lemon curd ahead of time?

Yes, the lemon curd can be made up to 3 days in advance and stored in the refrigerator. Bring it to room temperature before filling the cookies.

What if I don’t have a double boiler?

You can create a double boiler by placing a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Alternatively, use an electric mixing bowl as a makeshift setup.