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 oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine light brown sugar and lemon zest; add softened butter and cream together until smooth. Beat in egg and vanilla essence.
- In another bowl, whisk together flour, baking powder, and salt; gradually incorporate into the wet mixture.
- Scoop dough onto prepared baking sheet, spacing them apart. Bake for 10-12 minutes until lightly golden; cool on wire racks.
- For the lemon filling, melt butter in a saucepan; stir in white sugar until dissolved. Add lemon juice, zest, egg yolks, and salt; stir until thickened.
- For the meringue topping, beat egg whites until soft peaks form; gradually add white sugar until stiff peaks form and fold in cornstarch and vanilla essence.
- Assemble cookies by topping each cooled cookie with lemon filling followed by meringue; return to oven for 5-7 minutes until meringue is lightly browned.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg