Lemon Meringue Cookie Cups

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan.

2. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

3. Gradually add the flour to the butter mixture, mixing until a soft dough forms.

4. Divide the dough into 24 equal portions and press each portion into the bottom and sides of the mini muffin cups to form a cup shape.

5. Bake the cookie cups in the preheated oven for 12-15 minutes or until the edges are lightly golden. Remove from the oven and let them cool in the pan.

6. In a heatproof bowl, whisk together the egg yolks, granulated sugar, lemon juice, lemon zest, and salt.

7. Place the bowl over a pot of simmering water (double boiler method) and continue whisking until the mixture thickens, about 8-10 minutes. Remove from heat and let it cool slightly.

8. Spoon the lemon filling into the cooled cookie cups, filling each one almost to the top.

9. Preheat the oven to the broil setting.

10. In a clean, dry mixing bowl, beat the egg whites with cream of tartar until soft peaks form.

11. Gradually add in the granulated sugar while continuing to beat, until stiff, glossy peaks form.

12. Spoon or pipe the meringue onto the filled cookie cups, covering the lemon filling completely and creating decorative peaks with the back of a spoon.

13. Place the cookie cups on a baking sheet and carefully transfer them under the broiler.

14. Broil for 1-2 minutes, or until the meringue is lightly golden brown. Keep a close eye to prevent burning.

15. Remove from the oven and let the Lemon Meringue Cookie Cups cool before serving.