{"id":71767,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/lemon-meringue-pie-cookies\/"},"modified":"2024-09-05T14:34:13","modified_gmt":"2024-09-05T19:34:13","slug":"lemon-meringue-pie-cookies","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/lemon-meringue-pie-cookies\/","title":{"rendered":"Lemon Meringue Cookies"},"content":{"rendered":"<p>Crisp, citrusy and\u00a0delicately fluffy, lemon <a href=\"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/\" data-name=\"www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/\" data-module=\"content engagement\" data-position=\"embedded links\">meringue<\/a> cookies are the ideal dessert when you&#8217;re craving something sweet but not too cloying. This is a light meringue cookie with a tart lemon curd filling, and the bright, lemony flavor is truly outstanding. Though they may look complex, lemon meringue cookies are easier to make than you might think.<\/p>\n<h2>Ingredients for Lemon Meringue Cookies<\/h2>\n<ul>\n<li><b>Egg whites: <\/b>One of the keys to making lemon meringue cookies is whipping the egg whites to stiff peaks. Carefully <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/#:~:text=To%20separate%20eggs%2C%20I%20typically,fall%20to%20the%20dish%20below.\" data-name=\"www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/#:~:text=To%20separate%20eggs%2C%20I%20typically,fall%20to%20the%20dish%20below.\" data-module=\"content engagement\" data-position=\"embedded links\">separate<\/a> the whites from the yolks.<\/li>\n<li><strong>Vanilla extract:\u00a0<\/strong>Vanilla extract helps to round out the flavor profile.<\/li>\n<li><strong>Cream of tartar:\u00a0<\/strong>Adding cream of tartar helps ensure that the egg whites won&#8217;t deflate.<\/li>\n<li><strong>Sugar: <\/strong>Sugar stabilizes the meringue and makes these cookies sweet. Try using superfine sugar for a less grainy texture if you&#8217;d prefer.<\/li>\n<\/ul>\n<p><strong>Lemon Curd<\/strong><\/p>\n<ul>\n<li><strong>Eggs: <\/strong>Using the whole egg results in a lighter, fluffier texture than some curds offer.<\/li>\n<li><strong>Sugar:\u00a0<\/strong>Feel free to use a little less sugar here if you like a tangier curd.<\/li>\n<li><strong>Lemon juice:\u00a0<\/strong>Fresh-squeezed lemon juice adds that bright, citrusy flavor that these cookies are known for.<\/li>\n<li><strong>Grated lemon zest:\u00a0<\/strong>Lemon zest brings a nice zing to this curd that you can&#8217;t get solely from lemon juice.<\/li>\n<li><strong>Butter:\u00a0<\/strong>Butter creates an extra layer of richness and makes the curd silky smooth.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Combine the ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035547\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Meringue-Cookies_TOHD24_138914_KristinaVanni_1.jpg?fit=700%2C1024\" alt=\"Taste Recipes Lemon Meringue Cookies recipe photo of combining the ingredients for the meringue.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the vanilla and cream of tartar and beat on medium speed until soft peaks form. Gradually beat in the sugar (1 tablespoon at a time) on high until stiff peaks form.<\/p>\n<h3>Step 2: Pipe the meringue<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035548\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Meringue-Cookies_TOHD24_138914_KristinaVanni_2.jpg?fit=700%2C1024\" alt=\"Taste Recipes Lemon Meringue Cookies recipe photo of piping the meringue on a parchment paper covered cookie sheet.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Cut a small hole in the corner of a pastry or plastic bag; insert a #24 star tip. Fill the bag with meringue. Pipe 1-inch circles 2 inches apart onto parchment-lined baking sheets. Pipe one or two circles over the edge of the base, forming sides.<\/p>\n<h3>Step 3: Bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035549\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Meringue-Cookies_TOHD24_138914_KristinaVanni_3.jpg?fit=700%2C1024\" alt=\"Taste Recipes Lemon Meringue Cookies recipe photo of the meringue baked.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Bake at 300\u00b0F for 25 minutes or until set and dry. Turn the oven off and leave the meringues in the oven for one hour.<\/p>\n<h3>Step 4: Make the lemon curd<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035550\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Meringue-Cookies_TOHD24_138914_KristinaVanni_4.jpg?fit=700%2C1024\" alt=\"Taste Recipes Lemon Meringue Cookies recipe photo of the prepared lemon curd.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Meanwhile, in a small, heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add the butter and cook, whisking constantly, until the mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.<\/p>\n<h3>Step 5: Prepare to serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035551\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Meringue-Cookies_TOHD24_138914_KristinaVanni_5.jpg?fit=700%2C1024\" alt=\"Taste Recipes Lemon Meringue Cookies recipe photo of the lemon curd spooned into the center of the cookies.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Just before serving, spoon the lemon curd into the center of the cookies. Refrigerate any leftovers.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035553\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Meringue-Cookies_TOHD24_138914_KristinaVanni_7.jpg?fit=700%2C1024\" alt=\"Taste Recipes Lemon Meringue Cookies recipe photo of the finished recipe on a serving platter.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Lemon Meringue Cookies Variations<\/h2>\n<ul>\n<li><strong>Add white chocolate chips:\u00a0<\/strong>Crunchy white chocolate chips add some nice texture to these cookies; mix them into the batter.<\/li>\n<li><strong>Swirl with fruit:\u00a0<\/strong>Chop up half a cup of fruit and combine it with a tablespoon of sugar, then bring this to a boil in a saucepan and simmer for five minutes. Strain and let cool, then spoon a bit of this fruit puree on top of each cookie.<\/li>\n<\/ul>\n<h2>How to Store Lemon Meringue Cookies<\/h2>\n<p>Let the unfilled cookies cool, then store them in an airtight container on the counter. It&#8217;s important to keep them away from heat or moisture, both of which cause them to soften and will shorten their shelf life. The lemon curd will last in the refrigerator in a tightly sealed mason jar or airtight container for one to two weeks.<\/p>\n<h3>How long do lemon meringue cookies last?<\/h3>\n<p>These meringue cookies (and, separately, the lemon curd filling) will last for up to two weeks when stored properly.<\/p>\n<h2>Lemon Meringue Cookies Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035552\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Meringue-Cookies_TOHD24_138914_KristinaVanni_6.jpg?fit=700%2C1024\" alt=\"Taste Recipes Lemon Meringue Cookies recipe photo of the finished recipe on a serving platter.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">KRISTINA VANNI FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Can you double this recipe for lemon meringue cookies?<\/h3>\n<p>Yes, you can easily double this recipe. Just think of it as making two separate batches of cookies rather than trying to pile all the ingredients together.<\/p>\n<h3>How do you keep meringue cookies from getting soft?<\/h3>\n<p>Store your lemon meringue cookies properly, at room temperature. Don&#8217;t refrigerate or freeze them, as this will cause them to dissolve and get soft.<\/p>\n<h3>Are these cookies gluten-free?<\/h3>\n<p>Yes, these lemon meringue cookies are gluten-free.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here&#8217;s a way to have the refreshing flavor of lemon meringue pie in a hand-held cookie. The meringue base is filled with homemade lemon curd. They are a refreshing treat. \u2014Taste Recipes Test Kitchen<\/p>\n","protected":false},"author":7061,"featured_media":2035546,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304173,304423,306027,304328,304288,304998,305487,304430,304338,307038,307033,304515,307104,303966,304988,304408,304368,306848,307199,305020,304268,306053,304458,304558,324623,303994,304150],"categories-v2":[308500,310461,309438,309455,308821,308988,311758,308984,308481,259620,308945,310796,308830,308992,310080,310079,308880,310155,308495,308935,308813,308745,309603,311780,310245,308960,259483,339859,308865,308910,309177,308528,309434],"coauthors":[343392],"recommended_recipes":[{"post_title":"Vanilla Meringue Cookies","post_link":"\/recipes\/vanilla-meringue-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Vanilla-Meringue-Cookies_EXPS_FT24_45262_JR_0124_5.jpg"},{"post_title":"Lemon Oatmeal Cookies","post_link":"\/recipes\/lemon-oatmeal-sugar-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps152093_CC143384A06_12_3b.jpg"},{"post_title":"Lemon Tea Cookies","post_link":"\/recipes\/lemon-tea-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps21933_CC153599D01_13_5b.jpg"},{"post_title":"Lemon Butter Cookies","post_link":"\/recipes\/lemon-butter-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Butter-Cookies_EXPS_CBZ16_1308_B04_26_1b.jpg"},{"post_title":"Lemon Pudding Cookies","post_link":"\/recipes\/lemon-slice-sugar-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps156602_THCA163696B07_30_1b.jpg"},{"post_title":"Lemon Poppy Seed Cookies ","post_link":"\/recipes\/lemon-poppyseed-cookies\/","post_image":"\/wp-content\/uploads\/2025\/04\/Lemon-Poppy-Seed-Cookies-_EXPS_TOHD24_279612_SarahTramonte_7.jpg"},{"post_title":"Lemon Ricotta Cookies","post_link":"\/recipes\/frosted-lemon-ricotta-cookies\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_93112_EricKleinberg_1.jpg"},{"post_title":"Chocolate Meringue Cookies","post_link":"\/recipes\/chocolate-meringue-stars\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chocolate-Meringue-Cookies_EXPS_TOHcom25_7757_DR_01_08_07b.jpg"},{"post_title":"Lemon Shortbread Cookies","post_link":"\/recipes\/lemon-shortbread-cookies\/","post_image":"\/wp-content\/uploads\/2024\/10\/Lemon-Shortbread-Cookies_TOHD24_44442_NicolePerry-9_EXPS.jpg"},{"post_title":"Lemon Meringue Cake","post_link":"\/recipes\/lemon-meringue-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Meringue-Cake_EXPS_TOHD24_14084_ChristineMa_14.jpg"},{"post_title":"Lemon Crisp Cookies","post_link":"\/recipes\/lemon-crisp-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Crisp-Cookies_exps8616_CMT2426390D09_07_3b_RMS.jpg"},{"post_title":"Chocolate Chip Meringue Cookies","post_link":"\/recipes\/chocolate-chip-meringue-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Chip-Meringue-Cookies_EXPS_HCBZ22_20824_P1onP2_MD_06_03_5b.jpg"},{"post_title":"Lemon Cornmeal Cookies","post_link":"\/recipes\/lemon-cornmeal-cookies\/","post_image":"\/wp-content\/uploads\/2018\/04\/Lemon-Cornmeal-Cookies_EXPS_FBMZ18_93690_D05_09_4b.jpg"},{"post_title":"Lemon Curd Cookies","post_link":"\/recipes\/lemon-curd-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Curd-Cookies_EXPS_UCSBZ17_28033_A05_25_1b.jpg"},{"post_title":"Lemon Drop Cookies","post_link":"\/recipes\/lemon-drop-cookies\/","post_image":"\/wp-content\/uploads\/2025\/02\/EXPS_TOHD24_11201_LeticiaAlmeida_07.jpg"},{"post_title":"Iced Honey Lemon Cookies","post_link":"\/recipes\/iced-honey-lemon-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Iced-Honey-Lemon-Cookies_exps27484_CB2447930C01_03_6bC_RMS.jpg"},{"post_title":"Lemon Oatmeal Sugar Cookies","post_link":"\/recipes\/lemon-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32660_CX952288D51B.jpg"},{"post_title":"Lemon Lover's Cookies","post_link":"\/recipes\/lemon-lover-s-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Lover-s-Cookies_EXPS_HCBZ21_40655_B06_10_7b.jpg"},{"post_title":"Festive Meringue Cookies","post_link":"\/recipes\/festive-meringue-cookies\/","post_image":"\/wp-content\/uploads\/2021\/01\/Festive-Meringue-Cookies_EXPS_FT20_138913_F_1119_1.jpg"},{"post_title":"Lemon-Lime Butter Cookies","post_link":"\/recipes\/lemon-lime-butter-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps104595_CC143384D05_23_5b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Meringue-Pie-Cookies_exps138914_THCA2449046C09_12_3b_RMS.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/lemon-meringue-pie-cookies\/","name":"Lemon Meringue Cookies","datePublished":"2018-01-01","dateModified":"2024-09-05","prepTime":"PT25M","cookTime":"PT25M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_138914_KristinaVanni_1.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This just-sweet-enough fluffy lemon <a href=\"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/\">meringue<\/a> cookie is easier to make than its impressive looks imply. The creamy lemon curd against a crisp and light meringue is simply outstanding.","recipeIngredient":["3 large egg whites","1\/2 teaspoon vanilla extract","1\/4 teaspoon cream of tartar","3\/4 cup sugar","LEMON CURD:","4 large eggs, room temperature","1-1\/3 cups sugar","1\/3 cup lemon juice","4 teaspoons grated lemon zest","3 tablespoons butter"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine the ingredients","text":"Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the vanilla and cream of tartar and beat on medium speed until soft peaks form. Gradually beat in the sugar (1 tablespoon at a time) on high until stiff peaks form.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Meringue-Cookies_TOHD24_138914_KristinaVanni_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Pipe the meringue","text":"Cut a small hole in the corner of a pastry or plastic bag; insert a #24 star tip. Fill the bag with meringue. Pipe 1-inch circles 2 inches apart onto parchment-lined baking sheets. Pipe one or two circles over the edge of the base, forming sides.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Meringue-Cookies_TOHD24_138914_KristinaVanni_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake","text":"Bake at 300\u00b0F for 25 minutes or until set and dry. Turn the oven off and leave the meringues in the oven for one hour.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Meringue-Cookies_TOHD24_138914_KristinaVanni_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the lemon curd","text":"Meanwhile, in a small, heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add the butter and cook, whisking constantly, until the mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Meringue-Cookies_TOHD24_138914_KristinaVanni_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare to serve","text":"Just before serving, spoon the lemon curd into the center of the cookies. Refrigerate any leftovers.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Lemon-Meringue-Cookies_TOHD24_138914_KristinaVanni_5.jpg?fit=700,1024"}],"recipeYield":"5 dozen","author":[{"@type":"Person","name":"Justine Harrington"}],"nutrition":{"@type":"NutritionInformation","calories":" 38 calories","fatContent":"1g fat (0 saturated fat)","cholesterolContent":"16mg cholesterol","sodiumContent":"11mg sodium","carbohydrateContent":"7g carbohydrate (7g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein.  <B><b>Diabetic Exchanges<\/b>: <\/B>1\/2 starch."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lily956"},"reviewBody":"<p>Made an account just to leave a review- love these so much!! <\/p><p>Made them for thanksgiving and they didn\u2019t even last til dinner time LOL<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleSword"},"reviewBody":"LOVE these !!!!!!!! Yummy !! I eat gluten free and this is like having lemon meringue pie.  Will make MANY more times !!!  I want to make a key lime version !!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Orange8Ball"},"reviewBody":"These take some effort but boy are they worth it. The lemon curd is the perfect combination of sweet and tang. These are beautiful, delicious and they will not last long.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBucket"},"reviewBody":"This is all my favorite parts of lemon meringue pie! It was definitely worth the effort. I am also gluten free and always looking for great dessert recipes and this is a new favorite of mine. I did make these bigger so I had less cookies but in general I tend to always make bigger cookies. I will definitely be making these again. My husband couldn't stop eating them!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCherries"},"reviewBody":"I first made these 2 years ago for something different to add to our Christmas cookie repertoire. They have become my most requested recipe from both family, friends and co workers. Even people who don't like the named pie find them yummy! Well worth the effort, these are always the first to disappear on the tray. Thank you for passing on a winner recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"138914","romance_copy_dek":"This just-sweet-enough fluffy lemon <a href=\"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/\">meringue<\/a> cookie is easier to make than its impressive looks imply. The creamy lemon curd against a crisp and light meringue is simply outstanding.","enhanced_recipe_title":"Lemon Meringue Cookies","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large egg whites","IngredientText":"3 large egg whites"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon vanilla extract","IngredientText":"1\/2 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon cream of tartar","IngredientText":"1\/4 teaspoon cream of tartar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup sugar","IngredientText":"3\/4 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>LEMON CURD:<\/b>","IngredientText":"<b class='sIngredient'>LEMON CURD:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs, room temperature","IngredientText":"4 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/3 cups sugar","IngredientText":"1-1\/3 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup lemon juice","IngredientText":"1\/3 cup lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 teaspoons grated lemon zest","IngredientText":"4 teaspoons grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons butter","IngredientText":"3 tablespoons butter"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Lemon-Meringue-Pie-Cookies_exps138914_THCA2449046C09_12_3b_RMS.jpg","RecipeId":138914,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Lemon Meringue Cookies Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Lemon-Meringue-Pie-Cookies_exps138914_THCA2449046C09_12_3b_RMS.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 25 min. + chilling Bake: 25 min. + standing","MinimumServingQuantity":60,"MaximumServingQuantity":60,"Yield":"5 dozen.","DigitalTitle":"Lemon Meringue Cookies","SubmittedTitle":"Lemon Meringue Pie Cookies","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":25,"CookTimeInMinutes":25,"TotalTimeInMinutes":50,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Lemon Meringue Pie Cookies","OriginalSourceProject":"Lemon Meringue Pie Cookies","ContestPlacement":"","Trailer":"<b>To Make Ahead:<\/b> Prepare the meringues a few days before. 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