Lemon Meringue Cookies have all the flavor of a lemon meringue pie without the hassle of making an entire pie. These bite-sized cookies are the perfect finger food dessert to serve at parties, or any time you're craving lemon meringue. Just make fresh meringue and assemble the mini lemon meringue pie tarts to create a tasty little dessert!
Place the sugar and water in a small saucepan set over medium-low heat, and stir until the sugar dissolves. Simmer for 3 minutes and remove from the heat.
¾ cup caster sugar, ¼ cup water
Using a hand mixer, beat the egg whites until soft peaks form, and add the sugar water in a thin stream. Continue beating the meringue until the peaks are firm but still glossy.
2 egg whites
Place the cookies on a serving platter and spoon a dollop of lemon curd on top of each one. Pipe or spoon the desired amount of meringue on top of the curd. Use a small kitchen blowtorch to slightly brown the meringue, if desired.
15 shortbread triangles, 1 cup lemon curd
Garnish each cookie with a mint leaf, if desired.
NOTE: If you can't find caster sugar, process granulated sugar in a food processor until fine (be careful not to make powdered sugar!)
Storage: Store easy lemon meringue pie cookies in an airtight container in the refrigerator for up to 3 days.