Lemon Or Lime Meringue Cookies Recipes

Steps:

• Preheat oven to 350°F.
• beat egg whites on high until light and frothy- (room temperature egg whites whip up better).
• continue beating and add sugar one tablespoon at a time until shiny.
• continue beating and add in lemon or lime juice.
• continue beating until stiff peaks form- don't underbeat!
• drop in small spoonfuls onto parchment lined baking sheets.
• bake for 10-12 minutes at 350 until lightly browned.
• be sure to store in an airtight container to maintain their texture.

Steps:

• Preheat oven to 250° (F) Cover 2 baking sheets with parchment or foil.
• Beat egg whites with salt until soft peaks form. Add sugar very slowly, beating well between additions, until egg whites are stiff but not dry.
• Fold in lime zest and vanilla.
• Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip.
• Bake until dry, but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from baking sheets.

Steps:

• For the lemon curd: Whisk together the granulated sugar, whole egg and egg yolk in a medium bowl.
• Heat the lemon juice in a small pot over medium heat until just simmering. Temper the eggs by slowly pouring the lemon juice into the egg mixture while whisking constantly. Pour everything back into the pot and cook over medium heat, stirring constantly, until the mixture has thickened to the consistency of a milkshake, 2 to 3 minutes. Remove from the heat and stir in the butter until melted and incorporated.
• Strain the curd through a fine-mesh strainer into a bowl, place a piece of plastic wrap directly on the surface of the curd and refrigerate until completely chilled and very thick, at least 4 hours and up to overnight.
• For the cookies: Preheat the oven to 350 degrees F. Lightly spray a 24-cup mini muffin tin with nonstick cooking spray.
• Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
• Add the granulated sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until fluffy, about 5 minutes. Add the vanilla and egg and beat until combined. With the mixer on low, gradually add the flour mixture and beat until just combined.
• Scoop 1 tablespoon of cookie dough and, using flour to keep it from sticking to your hands, roll it into a ball and place it into one of the cups of the mini muffin tin. Use your fingers to press it into the cup and up the sides. Repeat with the remaining dough.
• Bake until the cookies are light golden along the edges, about 30 minutes. Using the rounded end of the handle of a wooden spoon, gently press into the divot in each cookie to make a deeper cavity. Let the cookies cool slightly in the tin, then use an offset spatula or butter knife to help transfer them to a wire rack to cool completely.
• For the meringue kisses: Preheat the oven to 300 degrees F.
• Put the egg white in the bowl of a stand mixer fitted with the whisk attachment and beat on high until foamy. Add the cream of tartar and continue to beat until soft peaks begin to form. Slowly stream in the superfine sugar and beat until glossy stiff peaks form.
• Transfer the mixture to a disposable pastry bag with a 1/2-inch round tip. Pipe 24 small kisses onto a parchment-lined baking sheet. Bake until the meringues are beginning to dry, about 20 minutes, then turn off the oven and prop open the door with a spoon handle. Leave the meringue kisses in the oven until very dry, another 30 to 45 minutes. Let cool completely.
• To assemble the cookies, fill the cavity of each cookie with lemon curd. Top each with a meringue kiss.

Steps:

• Make the meringue: Heat oven to 250 degrees and line a baking sheet with parchment paper. In a small bowl, stir together both sugars.
• Working with an electric mixer, beat the egg white, vinegar and salt on medium-high speed until the mixture forms soft peaks, about 3 minutes. Add the sugar mixture 1 tablespoon at a time, beating after each addition. Once the sugar is incorporated, beat 2 minutes more; you'll have stiff, glossy, white peaks. Put the meringue on the baking sheet and spread it 1/4-inch thick. (It will cover only a small part of the sheet.)
• Bake the meringue undisturbed for 35 minutes. Turn off the heat, prop open the oven door and let it dry for 1 hour. When you're ready to use it, chop it into pieces about the size of chocolate chips. Precision doesn't matter.
• Make the shortbread: Working with a mixer (use the paddle if it's a stand mixer), beat the butter, both sugars and the salt on medium speed for about 3 minutes, until smooth but not fluffy. On low speed, beat in the yolks, one at a time, followed by the vanilla. Add the flour in three additions, mixing on low until the dough comes together in large clumps. Turn out the dough and knead it into a ball. Cut the ball in half.
• Shape each half into a 6-inch log. Wrap it and refrigerate for at least 1 hour. (You could also freeze it for up to 2 months; leave it on the counter for 1 hour before baking.)
• When you're ready to bake the cookies, heat oven to 350 degrees. Coat 1 or 2 muffin tins with butter (or nonstick baking spray).
• Slice each log into 12 rounds (each 1/2-inch thick); drop one into each muffin cup. (If you don't have enough tins, you can work in batches.)
• Bake for 21 to 23 minutes, or until the cookies are golden brown around the rims. Transfer the tin(s) to a rack, cool for 5 minutes, then lift the cookies out and onto racks; cool to room temperature.
• Just before serving, top each cookie with lemon curd, then top with ample chunks of meringue, pressing them into the curd. The meringue will keep in a cool, dry place for a few days, and the cookies can be kept at room temperature for about 3 days. But once you top the cookies, they're best eaten soon after.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
• Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).
• In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
• Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.

Steps:

• In a small bowl, beat butter and confectioners' sugar until blended. Beat in citrus zest and lemon juice. Gradually beat in flour., Shape into a disk; wrap. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 16-19 minutes or until edges are light brown. Remove from pans to wire racks to cool.

Steps:

• To make the crust, combine the flour, sugar, salt, and butter in food processor, electric mixer, or large mixing bowl. Using the blade attachment of the food processor, the paddle attachment of the electric mixer, or a pastry cutter, cut the cold butter into the flour until the mixture resembles a coarse meal. If you are using a processor, transfer the mixture to a bowl. Sprinkle the 2 tablespoons water and the vanilla over the mixture and mix with a fork until the dough clumps together. Gather the dough into a ball, wrap it in plastic wrap, and flatten into a 1-inch-thick disk. Refrigerate the dough for 30 minutes, until it is firm enough to roll out.
• Have ready an 11-inch fluted tart pan with a removable bottom (or a 9-inch deep-dish pie pan). On a lightly floured surface, roll out the dough into a 13-inch circle. Set the rolling pin on top of the dough on the diagonal, and flip the dough edge (about one-third of the dough width) over the rolling pin. Holding the dough against the pin gently with one hand, pick up the pin and set the dough in the tart pan, centering it as well as you can. Trim the dough to leave about a 1/2-inch overhang all the way around, saving the trimmings at room temperature for later crust repair work. Gently push the dough into the pan so that it fits snugly against the sides, then fold the overhang toward the inside, pressing the folded dough against the sides. With thumb and forefinger, gently pinch the dough so that the sides of the tart extend about 1/4 inch above the edge of the pan, with an even thickness all the way up and around. Freeze the crust for 30 to 40 minutes, until it is hard. While the crust is chilling, preheat the oven to 350 degrees.
• When the crust is hard, line it with a piece of aluminum foil large enough to cover it, and fill with beans, rice, or pie weights. (Do not prick the crust!) Bake the crust for 35 minutes, then remove the weights and foil and bake for another 15 minutes, until the crust is golden brown and feels dry. If holes developed anywhere in the crust, they can easily be patched now by gently spackling with the leftover dough, but be careful not to break the tart sides while making repairs. Whisk the egg with 1 teaspoon of water to make an egg wash and brush all over the bottom and sides of the crust. Return the crust to the oven and bake for 5 minutes more, until the egg is set and dry. Set the crust aside on a rack to cool.
• About 15 minutes before the crust will finish baking, make the filling: Whisk the eggs and granulated sugar together in a bowl until smooth. Whisk in the lime juice and lemon juice, until smooth. Whisk in the cream, then strain the filling through a fine-mesh sieve into a large measuring cup and stir in the lemon zest. The filling will be quite liquid at this point.
• Without removing the crust from the oven, pour the filling into the crust (it's easier to do it this way than to juggle the full pie shell from counter to oven). Reduce the oven heat to 325 degrees and bake the pie for 35 to 40 minutes, until the center is just set. Cool the pie on a rack, then refrigerate until cold.
• To prepare the meringue, place the egg whites and cream of tartar in an electric mixer fitted with the whip attachment. Place the brown sugar in a small, heavy saucepan, add water to cover, attach a candy thermometer to the pan, and turn the heat on high. When the sugar is at about 240 degrees, start whipping the whites on high speed (they should be foamy and starting to thicken before you add the sugar). When the sugar is at the high soft-ball stage (245 degrees), remove the thermometer from the sugar and, with the mixer still running, carefully avoiding the whip, pour the sugar into the egg whites in a thin stream. When steam starts to come off the whites, add the sugar more quickly. When all sugar has been added, continue whipping until firm but soft peaks form. The meringue should still be quite warm. Quickly spread the meringue on top of the pie, shaping it with a rubber spatula to form a high, smooth dome. With the back of a soup spoon, make decorative waves, working quickly because as the meringue cools it will become stiff and difficult to shape. Preheat the broiler and place the pie on a lower oven rack to brown, turning every few seconds to brown evenly. Store the finished pie in the refrigerator, but plan on serving it within 3 to 5 hours, as the meringue may start to weep.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.

Steps:

• Heat oven to 375. Mix sugar, shortening, lemon peel, lime peel, lemon juice, lime juice and egg in large bowl. Stir in remaining ingredients except Lemon Lime frosting. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to 13 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool completely. Prepare lemon lime frosting by mixing all ingredients for lemon lime frosting until smooth and of spreading consistency.

Steps:

• In a large bowl add flour and cut in butter until crumbly.
• Mix in yolks and enough cold water to make a smooth dough.
• Wrap in plastic and chill for 15 minutes.
• Roll out and line a pie plate, pre bake in a 400* oven for 15 to 17 minutes.
• Use weights or rice or beans.
• Filling-------------------.
• Combine sugar, cornstarch, water and lime juice in a medium saucepan.
• Whisk until smooth.
• Stir in yolks and butter until well combined.
• Gradually add boiling water.
• Bring mixture to a boil.
• Reduce and simmer for 1 minute.
• Remove from heat.
• Add zest and food coloring if using.
• Mix well.
• Turn into the cooled pie shell.
• For Meringue------------------------èÀ.
• Beat whites until stiff peaks form.
• Slowly beat in sugar until dissolved.
• Spoon meringue onto filling.
• Bake in a 350* oven for 15 minutes or until meringue is light brown.