Lemon Meringue Pie Cookies
Lemon Meringue Pie Cookies, a zesty cookie that brings my favourite dessert into snacking mode!
These Lemon Meringue Pie Cookies are a playful take on the classic dessert, shrunk down into a perfectly snackable size. They are a little dangerous to have in your fridge if you love lemon meringue pie, as I do, because you can tell yourself that one won't hurt...it's a slippery slope. With buttery cookie bases, a burst of tangy lemon curd, and a cloud of toasted meringue, they’re as show-stopping as they are delicious. And yes, go ahead, add the gold leaf, it just takes them to the next level!
Part of our 24 Cookies of Christmas Advent, these beauties bring a refreshing citrus sparkle to your holiday baking line-up. While the season is full of rich chocolate and spiced gingerbread, a tray of these zesty little delights will wake up everyone’s taste buds and add sunshine to your cookie platter. They look fancy, taste even better, and (with the Thermomix magic) are far easier to whip up than you might expect.
Make them ahead for gifting, plate up for a festive party, or sneak a few with your afternoon cuppa while you wrap presents. However you serve them, these cookies guarantee smiles and maybe a little extra Christmas magic.
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Need
-
The Shortbread Cookie
- 80 Grams raw caster sugar BUY
- 40 Grams white rice
- 1 tonka bean BUY
- 1 Pinch pink salt flakes BUY
- 2 lemons zest only, finely grated
- 1 Tablespoon vanilla bean paste BUY
- 250 Grams butter cold and cubed BUY
- 300 Grams bakers or strong flour BUY
- 1 egg yolks
-
The Meringue
- 120 Grams egg whites (you will have left over whites from both the Lemon Curd and the biscuit)
- 1 Teaspoon cream of tartar
- 180 Grams raw caster sugar BUY
-
The Rest
- 1 Batch Lemon Butter as needed Recipe
- edible gold leaf to garnish
- edible flowers, (optional)
Do
- 1
Make the cookies first.
- 2
Preheat oven to 160°C and line two baking trays with paper.
- 3
Place sugar, rice, tonka bean and salt into Thermomix bowl and mill 10 sec/speed 10. Open lid slowly as there is a lot of residual dust.
- 4
Add zest, vanilla and butter and chop *6 sec/speed 6.
- 5
Add flour and egg yolk and blend 6-10 sec/speed 6.
- 6
Tip mixture onto a floured mat and roll flat between 2 silpat mats.
- 7
Chill for 10 minutes. Cut into 6 cm rounds, place onto prepared trays, and bake exactly 14 minutes.
- 8
Make the Lemon Curd/Butter in advance as it must be cold to assemble.
- 9
When you are ready to assemble, make the meringue.
- 10
Place the egg whites and cream of tartar into the Thermomix bowl and whip 6 min/40°C/Butterfly/speed 3/MC off.
- 11
Add the sugar all at once into the bowl, ensuring it doesn't get caught on top of the butterfly.
- 12
Whip 7 min/50°C/Butterfly/speed 3/MC off.
- 13
Place into a piping bag with a fluted nozzle and pipe around the edges of each round cookie. Torch the meringue now until you are happy with the colour and look. Don't go wild, but it is fun.
- 14
Either pipe or spoon a decent amount of lemon curd into the centre of the piped meringue on each cookie. Garnish with gold leaf and/or edible flowers.
- 15
These will keep very well in the fridge in an airtight container, though the cookie base will start to soften over a week or so.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
