With a creamy filling and crumbly cookie outside (and you can’t forget that real toasted meringue on top!), this dessert is to die for and is so easy to make.
Use ready-made sugar cookie dough and boxed lemon curd filling, and you’ve got a confection that looks fancy, tastes amazing, and will make more than enough for a group. These are so good, your friends and family will be begging you to make more!
1 roll sugar cookie dough
⅓ cup all-purpose flour
1 cup lemon curd
2 egg whites
3 tablespoons granulated sugar
Preheat oven to 350°F. Coat a mini muffin tin with nonstick cooking spray.
In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended.
Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.
Bake 10 to 12 minutes or until edges are just starting to turn golden brown.
Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan.
Place on rack and let cool completely.
Whip egg whites in a mixer bowl until foamy. Add sugar one tablespoon at a time, continuing to whip until stiff peaks form. Set aside.
If necessary, press the center of the cookie cups down with your thumb before spooning in curd to create more space.
Spoon lemon curd into cups.
Drop one tablespoon of meringue on top of the curd in each cup.
Use culinary torch carefully on meringue until tips start to show color (or, use your oven broiler, watching carefully to ensure they do not burn).
Let cool for a few minutes before serving or store in refrigerator until ready.