I love to take a traditional recipe and put a new spin on it! This is definitely the case when it comes to putting a meringue cookie on top of a mini lemon pie- in a waffle bowl! If you think I’m insane for doing this, that’s okay. You can always use the filling for a traditional lemon pie.
This lemon pie filling is ultra zesty . . . and I think it’s perfect that way! You can doctor the amount of zest that you add in if you want to add or take away from the filling. I prefer to have a filling that screams lemon . . . what’s the point of having a questionable taste?
When you go about making this recipe, you’ll want to make the cookies first as they take a couple of hours to dry out in the oven. The lemon filling comes together quickly, and settles quickly as well once it’s put into the fridge.
Meringue Cookies
- 4 egg whites
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3/4 cup sugar
- 2 teaspoons cornstarch
- Preheat oven to 225F, and line baking tray with parchment paper. Place tip inside of piping bag, and set aside.
- Place egg whites, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until soft peaks form.
- In a small bowl, mix together sugar and cornstarch.
- Turn mixer onto medium speed, and slowly add the sugar mixture, pouring down the side of the mixer bowl.
- Scrape bowl, and return mixer to high speed and continue to mix until meringue has hard peaks and a glossy, shiny appearance.
- Using rainbow gel pastes, stripe each colour along the inside of the piping bag. Spoon meringue into the bag.
- Pipe small 1.5″ cookies onto the lined baking tray. (The first couple will not come out coloured).
- Place tray into preheated oven, and bake for 60 minutes. Once the hour is up, turn oven off and let meringues continue to dry out for an additional hour. Remove from oven after the second hour, and allow meringues to cool completely on a cooling rack.
- Store in sealed container for up to 2 weeks.
- 1 1/2 cups water
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 6 egg yolks
- 1-2 tablespoons lemon zest
- 1/2 cup fresh lemon juice (from 3-4 lemons)
- 2 tablespoons butter
- In a sauce pan over medium heat, bring water, sugar, cornstarch and salt to a simmer- whisking constantly.
- Once the mixture becomes translucent, add the egg yolks 2 at a time and whisk to combine each set.
- Whisk in lemon zest, lemon juice, and butter, and continue to mix until thick and filling returns to a simmer.
- Remove from heat, and allow to cool slightly.
- Pour into desired shells (large pie shell, mini tart shells, waffle bowls).
- Place into the fridge for 2 hours, or over night to cool completely. Place a small amount of plastic wrap on top of the filling to prevent a skin from forming.
Hi Jenn, I was wondering if I could use the left over lemon filling as lemon curd.
It’s close, but not exactly lemon curd, but I’m sure no one would notice 🙂
hi jenn im 12 and for 3 years i have been watching youre bakes great job keep working that magic
from lauren
ps i am from wales in uk and love baking and have made loads of youre cakes
Thanks so much for watching! I’m glad you like the recipes 🙂
I make everything you make I try getting your aprons and everything you have but I can’t find them I’m your number one fan thankyou for sharing your recipes.