Lemon Meringue Cookies


2 sticks butter, softened

1 3/4 cup powdered sugar--divided**

2 teaspoons vanilla extract

2 1/2 cup flour

About 1/2 cup lemon curd

In the bowl of a mixer, beat butter, vanilla, and **3/4 cup powdered sugar until smooth and combined. Add flour and beat until dough forms. If too crumbly, add a teaspoon of water or so. Refrigerate for about 30 minutes.

Preheat oven to 350. Roll the dough into roughly 1 1/2 inch balls (about the size that a cookie scoop makes) and place on an ungreased cookie sheet about an inch apart. Press your thumb in the center of each and fill with a very small spoonful of lemon curd. Bake for about 10 minutes, or until bottoms are golden brown. Allow to cool for 5 minutes, then coat with remaining powdered sugar.

For meringue:

5 egg whites

1 1/2 cup sugar

In a metal mixing bowl over simmering water, whisk 5 egg whites and 1 1/2 cup sugar until all the sugar granules have completely dissolved. Place bowl on stand mixer and beat on low with whisk attachment for 5 minutes. Increase speed to high and beat 5 minutes more. Pipe (using a small open-star tip) or spoon meringue on cookies and brown with a kitchen torch (preferably) or your broiler.