Lemon Meringue Pie Cookies

ryannordheimer.com

Batsheva

subheading: For the lemon curd (makes extra fyi, but I think that’s a good thing):

1 ¼ cup granulated sugar (250g)

Zest of 2 lemons

½ tsp kosher salt

1 large egg plus 5 egg yolks

1 cup lemon juice (240g) (you can also use Meyer lemons, cut back on sugar by ¼ cup)

3 tbsp unsalted butter (42g), chilled

2 tsp vanilla extract

subheading: For the dough:

2 sticks unsalted butter, at room temperature (226g)

1 ¼ cup granulated sugar (250g)

1 large egg plus 1 egg yolk

2 tsp vanilla extract

½ tsp kosher salt

2 tsp baking powder

2 ½ cups all-purpose flour (320g)

subheading: For the meringue (optional):

4 egg whites (120g)

1 cup granulated or raw cane sugar (200g)

¼ tsp kosher salt

½ cup powdered sugar (55g)

Kitchen torch (optional)

Hand or stand mixer

Directions at ryannordheimer.com

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