Lemon Meringue Cookie Bites

Time to Cook: 
40 minutes
Time to Prepare: 
15 minutes
Number of Servings: 
5 dozen
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Sometimes you just need a bit of sweet without the entire pie. These little bites give you a taste of lemon meringue without any guilt! Low calorie and wheat free, you can be sure to enjoy them as a light dessert or take them to a potluck to share with after dinner coffee. Tangy curd and sweet, slightly crunchy meringue melt together for the perfect bite.

Take note of the make ahead tips at the bottom of the recipe; you can easily make the curd one day and leave it in the fridge (or tuck in the freezer), then another day make the meringue shells and fill just before you are going to serve them. This makes things so much easier when you are busy! You can use any fresh lemons to make the curd, but try using sweeter Meyer lemons for best results. Bottled lemon juice just won't do, here.

 

All the flavour of lemon meringue pie without the guilt!

Ingredients

Curd:

1/2 cup lemon juice (try Meyer lemon!)

1/3-1/2 cup sugar (use the lesser amount if you find Meyer lemons)

2 large eggs

2 egg yolks

pinch salt

6 tbsp unsalted butter

Meringue:

3 egg whites

1/4 tsp cream of tartar

1/2 tsp vanilla extract

3/4 cup sugar

 


Directions

Filling:

1. Set a large mesh sieve over a bowl or large glass mixing cup and set near your stove top.

2. In a double boiler over simmering water, whisk together the lemon juice, sugar, eggs, egg yolks, salt, and butter. The butter clumps a bit together but will melt. Whisk the mixture constantly.

3. Once the butter melts, turn the heat up to medium so the water in the double boiler is bubbling a little more. Continue to whisk the mixture constantly. This keeps the eggs in the curd from clumping up. Don't walk away, evern for a minute! Keep whisking away. The mixture will thicken up, like pudding. You will know the mixture is ready when you lift your whisk and the mixture holds it's shape.

4. Immediately pour the mixture through the wire mesh sieve, using a spatula to work it through. This insures that you have a smooth, creamy curd without any bits of egg in it. Cool the mixture and set it aside in a sealed jar in the fridge.

Meringue and assembly:

1. Put the egg whites in a mixing bowl and let them sit at room temperature for 30 minutes. Using a whisk attachment, whip the eggs with cream of tartar and vanilla until you have soft peaks.

2. With the mixer on high, add the sugar 1 tbsp at a time until the mixture is glossy makes stiff peaks. Line a baking sheet with parchment paper and turn the oven on to 300F. 

meringue cookies

3. Scoop the mixture into a piping bag fitted with a  #24 star tip (or a fairly large tip). Pipe the mixture into 1 inch circles about 2 inches apart on the sheet, and then pipe the mixture again around the edges twice to form sides.

4. Bake the meringue 'cookies' in the pre-heated oven for 20-25 minutes until dry. Remove them from the oven and let cool at room temperature for about an hour.

5. Immediately before serving, spoon the lemon curd into the center of the cookies.

**Make ahead** The curd can be made a few days ahead and kept in the fridge, or frozen in a sealed container for up to 2 months. Thaw the curd in the fridge and use as directed. You can also bake the meringue shells and keep them in an airtight container, unfilled, at room temperature for up to two days.