These cookies are spring in dessert form, fresh, bright, and bursting with lemon flavor! 🍋✨
I wrote this recipe in deciliters, cups, and grams so no matter where you are, you’ve got the measurements that make sense. I’ll keep doing this for all my recipes because, honestly, who wants to do conversions mid-baking?
Now, confession time, I’ve never been a huge lemon curd fan. Not because lemons aren’t amazing, but because it always tastes kinda… eggy. So, I made it my mission to create an egg-free lemon curd that’s just pure, fresh lemon flavor, no weird aftertaste, just that perfect balance of tangy and sweet.
And I also developed the meringue recipe so it tastes as little eggy as possible. I had some leftovers, so I whipped up mini pavlovas, and ohhh my god, they were crispy, chewy, fluffy perfection. You’d never guess there was egg in them.
So if you’re into soft cookies, zesty lemon curd, and marshmallowy meringue, you need to try these. Trust me, they taste like sunshine. ☀️🍋
For the cookie:
- 113 g butter, room temperature
- 125 g = 1 ½ dl (½ cup + 2 tbsp) granulated sugar
- 1 small egg
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- 1 tsp baking powder
- 160 g = 2 ½ dl (1 ¼ cup) all-purpose flour
Egg-Free Lemon Curd:
- 1 dl (75 g / ⅓ cup) granulated sugar
- 1 ½ tbsp cornstarch
- 1 dl (4 tbsp) fresh lemon juice (about 1 lemon)
- 1 dl (100 ml / ⅓ cup + 1 tbsp) water
- 40 g (3 tbsp) unsalted butter, cubed
- 1/4 tsp turmeric or yellow food coloring (optional, for color)
For the Meringue:
- 4 large egg whites (120 g / approx. 1.2 dl)
- 1 cup (2.5 dl / 250 g) granulated sugar
Directions
- Make the Egg-Free Lemon Curd:
In a small saucepan, whisk together the sugar and cornstarch.
Add the lemon juice and water, whisking until smooth.
Place over medium heat and cook, stirring constantly, until the mixture thickens (about 5-7 minutes).
Remove from heat, then whisk in the butter until fully melted and incorporated.
(Optional) Add turmeric or food coloring if you want a brighter yellow curd.
Transfer to a heatproof bowl, cover with plastic wrap (pressed directly onto the surface), and chill until needed. - Make the Cookie Dough:
Preheat oven to 175°C (350°F). Line one baking tray with parchment paper.
In a large bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes).
Add the egg and vanilla extract, mixing until combined.
Stir in the baking powder, salt, and flour until just combined. - Bake the Cookies & Fill with Lemon Curd:
Using a ¼-cup scoop or a spoon, place dough balls on the trays, spacing them apart.
Slightly flatten each ball with your cookie scoop.
Bake for 10-12 minutes, or until the edges start to turn golden.
Remove from the oven, then immediately use a cookie scoop to press into each cookie.
Fill each indent with 1-2 tbsp of lemon curd.
Lower oven temp to 150°C (300°F) and bake for 5-8 more minutes, just until the curd is set.
Let the cookies cool completely before adding the meringue. - Make the Meringue:
Bring a small saucepan of water to a simmer.
In a heatproof bowl, combine egg whites and sugar, then place over the simmering water (double boiler method).
Whisk constantly until the mixture feels warm and the sugar is dissolved (no grainy texture when rubbed between your fingers).
Transfer the bowl to a stand mixer (or use a hand mixer) and beat on high speed for 7-10 minutes, until stiff, glossy peaks form. - Pipe & Torch the Meringue:
Transfer the meringue to a piping bag fitted with a edged tip.
Pipe little swirls on top of each cookie.
Use a kitchen torch to lightly toast the meringue. - Serve and devour!🍋💛
