Lemon Meringue Cookies

Like their inspiration, lemon meringue pie, these cookies have three elements. They’re built on simple, slice-and-bake French shortbread cookies, rich, buttery and flavored with vanilla. The shortbread base is almost classic, except that the cookies are baked in muffin tins, so they’re straight-sided and deeply golden brown. The “filling” is lemon curd, and the topping is crunchy bits of meringue. You get crumbly, velvety and crackly, sweet and tart in every bite.

subheading: FOR THE MERINGUE:

¼ cup/50 grams granulated sugar

2 teaspoons confectioners’ sugar

1 large egg white, at room temperature

¼ teaspoon distilled vinegar (or lemon juice)

Pinch of fine sea salt

subheading: FOR THE SHORTBREAD:

1 cup/225 grams unsalted butter (2 sticks), cut into chunks and brought to room temperature, plus more for greasing the muffin tin

½ cup/100 grams granulated sugar

¼ cup/30 grams confectioners’ sugar, sifted

½ teaspoon fine sea salt

2 large egg yolks, at room temperature

2 teaspoons pure vanilla extract

2 cups plus 2 tablespoons/270 grams all-purpose flour

About ⅓ cup/80 grams lemon curd store-bought or homemade

Directions at doriegreenspan.com

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