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Lemon Meringue Cookie Cups
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|roll, (16.5 oz) Pillsbury® refrigerated sugar cookie dough
|lemon curd, (make your own in the microwave!)
|Instructions 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. Spoon lemon curd into cups. (If necessary, press the center of the cups down with your thumb before spooning in curd to create more space.) Drop one tablespoon of meringue on top of the curd in each cup. Place cups on a parchment-lined cookie sheet and place under the broiler just until tips of meringue start to show color. Remove immediately. (Watch these constantly. My broiler took 15 seconds to brown the meringue.) Let cool for a few minutes before serving or store in refrigerator until ready. Homemade Microwave Lemon Curd
|OR 2 cup
|Delicious Homemade Microwave Lemon Curd can be yours in just minutes! Ingredients
|1 1/4 cups
|fresh lemon juice
lemon zest from 3 lemon
Melt butter in microwave, set aside to cool slightly.
Whisk together sugar and eggs in a medium-sized microwave-safe bowl.
Whisk in lemon juice and zest.
Finally whisk in the butter.
Microwave on 50% power for one minute. Stir.
Continue microwaving at 100% power in one minute intervals, stirring after each interval until the mixture is thick enough to coat the back of a spoon. (The curd will thicken as it cools.)
Strain curd through a fine-mesh sieve to remove zest.
Pour curd into sterile jars and store for up to three weeks in the refrigerator.
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