Ingredients
Scale
- 150 g light brown sugar
- Zest from 2 lemons
- 90 g unsalted butter, softened
- 1 large egg, at room temperature
- 1 teaspoon vanilla essence
- 160 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 28 g unsalted butter, cut into cubes
- 65 g white sugar
- 40 g fresh lemon juice
- Zest of 1 lemon
- 2 egg yolks
- 1/8 teaspoon salt
- 2 egg whites
- 100 g white sugar
- 1/8 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon vanilla essence
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a mixing bowl, combine light brown sugar and lemon zest. Add softened butter; mix until creamy. Beat in one egg and vanilla essence until well combined.
- Gradually add flour, baking powder, and salt while mixing until a dough forms.
- Scoop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- In a saucepan over low heat, melt cubed butter; stir in white sugar, lemon juice, lemon zest, egg yolks, and salt until thickened.
- Whip egg whites in a clean bowl until soft peaks form; gradually add white sugar until stiff peaks form. Fold in cornstarch and vanilla essence gently.
- Top each cookie with lemon filling followed by meringue topping. Bake for about 15 minutes or until meringue is golden brown.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 12g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 37mg