Lemon Meringue Cookies

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For the holidays I wanted to make some meringue cookies, but plain meringue cookies seemed a little boring.  I also wanted to have a try for those that don’t care for chocolate could also enjoy.  Not like chocolate?  That’s crazy talk! Alright, I know some people do not like chocolate and that’s perfectly normal.  Lemon Meringue Pie is a popular non-chocolate dessert and I knew it would be great in cookie form.

I can honestly say I love chocolate and I’m normally not a fan of non-chocolate desserts, but these were a home run!  The tartness of the lemon filling pairs perfectly with the sweet meringue cookie.

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Lemon Meringue Cookies

Ingredients

  • 4 large pastured egg whites
  • 1/4 tsp cream of tarter
  • 1/2 cup powdered sweetener (or 5 Tbsp honey for Paleo)
  • 1/2 tsp pure vanilla extract
  • Lemon Filling
  • 1/2 cup lemon juice
  • 1/2 cup powdered sweetener (or 5 Tbsp honey for Paleo)
  • 2 large pastured eggs
  • 2 large pastured egg yolks
  • 6 Tbsp grassfed butter or ghee

Instructions

  1. Preheat the oven to 200 degrees F.
  2. Line 2 baking sheets with parchment paper. In a large mixing bowl, beat the egg whites and cream of tarter on medium speed.
  3. Add the sweetener and increase the speed to high until the egg whites form very stiff peaks. Add the vanilla and mix to incorporate.
  4. With a large star shaped pastry tip, pipe a 2" disc on to the parchment paper. Pipe another layer around the edge to form the sides of the shells. Repeat with the remaining meringue batter. (Makes about 40 cookies)
  5. Bake for 1 hour and 20 minutes and turn off the oven and let sit for 3 hours or until the meringues have dried out.
  6. While the meringues are baking, prepare the lemon filling below.
  7. For the lemon filling:
  8. In a medium saucepan, whisk together lemon juice, sweetener, eggs, and egg yolks.
  9. Add the butter and place over a medium low heat.
  10. Cook the mixture until the butter has melted stirring continuously.
  11. Once the mixture has thicken, remove it from the heat and strain it through a fine mesh strainer into a medium bowl.
  12. Place the a piece of plastic wrap directly over the curd and refrigerate until the meringues are done cooking.
  13. Once the meringues are done fill each cookie shell with about 1 tsp of filling.
  14. Serve and enjoy

Notes

Net Carb Count*: 0.72 g net carbs (per serving - 2 cookies) makes 40 cookies

Total Carb Count: 0.74 g total carbs (per serving - 2 cookies) makes 40 cookies. Plus the carbs for the sweetener

*Note net carb count = Total carbs – fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

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Comments

  1. Tessa says

    I would think that the consistency of honey versus a powdered sweetener would greatly change the texture of these. How are they with honey? They look very yummy!

  2. Rose says

    Hi. I like many of your posts. My son has special dietary needs and has to be on a low carb, low calorie diet. I appreciate the carb count, but would it be possible to give the calorie count as well?

    • Karen LowCarbOneDay says

      I’m sorry, but I don’t count calories. Myfitnesspal.com and fatsecret.com are great sites for figuring out nutritional info.

  3. Heather from Canada says

    Hi, these are amazing, or at least the raw meringue is so far! When you say 2″ circle, do you mean diameter or circumfrence? I only got about 22 cookies so I’m wondering if it will need longer than 80 minutes to bake. Thank you!!!!

  4. Heather from Canada says

    Hi! I ended up drying them too much and they crumbled but they made an excellent Eton Mess with the lemon filling and whipped cream, and I also think they would be a good low carb substitute for marshmallows in ambrosia salad… Just making this recipe again and purposely drying them too much, plus made a huge pavlova!!!! Thanks again, love it!

  5. Melissa says

    I made these last night, and they were nice and crispy. today they are all soggy- the merengue is mush. Any idea what went wrong? How do you store these overnight?

    • Karen LowCarbOneDay says

      I only add the lemon curd topping right before serving. I store the lemon curd in the fridge and store the cookies in a ziplock bag on the counter and assemble as needed.

    • Karen LowCarbOneDay says

      Sorry I don’t count calories since they don’t affect blood sugar. Myfitnesspal.com and fatsecret.com are great options for figuring out nutritional information. Hope that helps!

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