Meringue and lemon curd go very well together. These cookies are light and delicate but very rich in flavour. To balance the sweetness, I added less sugar to the meringue than I normally would. I also diluted the juice with a little bit of water, you can just use the juice if you prefer a more tangy flavour. Eat them right away though, otherwise the meringue will turn soft and sticky or you can sandwich them just before serving if you want to make them ahead. You can use the leftover lemon curd as a jam on your toasts, pancakes or waffles! Enjoy!

For the lemon curd

Makes about 1/2 cup

• 2 egg yolks
• 6 tablespoons granulated sugar
• 3 tablespoons lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons water
• 50 gram unsalted butter, chilled and cut into small pieces

1. Whisk together egg yolks, sugar, lemon juice, water and zest
2. Heat mixture in non-stick pot over low heat, stirring constantly until thickened (mixture should coat back of spoon)
3. Turn heat off, mix in butter, a few pieces at a time until all melted
4. Cool, and refrigerate up to 2 weeks

For the meringues

Makes about 24 single cookies or 12 sandwiches

• 2 egg whites
• 1/4 teaspoon cream of tartar
• 3 tablespoons granulated sugar

1. Preheat oven to 225°F
2. Using an electric mixer with whisk attachment, whisk egg whites and cream of tartar at medium speed until frothy
3. Increase speed to high and slowly add in sugar
4. Whisk until a stiff peak is formed
5. Pour into piping bag with star or round tip
6. Pipe onto cookie sheets lined with parchment paper, 2 inches apart
7. Bake for about 40 minutes, depending on size of cookies, they should be dry to touch, turn off oven
8. Leave cookies in oven for about 2 more hours to dry 
9. Remove from oven to cool completely on rack