Who knew you could stuff a pie into a chewy sugar cookie?
1 1/4 cups all-purpose flour
1/4 cup confectioner's sugar
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
2 tablespoons confectioner's sugar
1 tablespoon lemon zest
1 tablespoon lemon juice
1/4 cup granulated sugar
1/2 tablespoon lemon zest
2 1/2 tablespoon lemon juice
2 large egg yolks
5 tablespoons unsalted butter, cold and cut into cubes
2 large egg whites
2 1/2 tablespoon granulated sugar
Let's get Cooking...
Make the cookies:
Combine the flour, 1/4 cup confectioner's sugar and salt in a bowl. In a separate bowl, beat the butter, 2 tablespoons confectioner's sugar, lemon zest and juice until pale and fluffy. Add the flour mixture and beat until combined. Shape the dough into balls and arrange on a baking sheet lined with parchment paper. Freeze for 10 minutes, then bake at 325F for 10 minutes. Remove from the oven and with a small spoon, make indents into the center of the cookies. Return to the oven and bake for 10 more minutes. Cool completely.
Make the lemon curd:
In a small pan, whisk together the sugar, lemon zest and egg yolks. Add the lemon juice and salt and whisk until combined. Set to medium-high heat and add the butter. Whisk constantly until the mixture is thick enough to coat the back of a spoon, 5-10 minutes. Pour through a mesh sieve into a bowl. Press plastic wrap onto the surface and refrigerate until cool.
Make the meringue:
Combine the egg whites, sugar and salt and beat with an electric mixer until stiff peaks form. Place the meringue into a piping bag fitted with a star-shaped piping tip.
Spoon some lemon curd into each indentation in the cookies. Dollop some meringue on top, then brulee with a kitchen blow torch. Enjoy!