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.
For the lemon filling:
7. In a medium saucepan, whisk together lemon juice, sweetener, eggs, and egg yolks.
8. Add the butter and place over a medium low heat.
9. Cook the mixture until the butter has melted stirring continuously.
10. Once the mixture has thicken, remove it from the heat and strain it through a fine mesh strainer into a medium bowl.
11. Place the a piece of plastic wrap directly over the curd and refrigerate until the meringues are done cooking.
12. Once the meringues are done fill each cookie shell with about 1 tsp of filling.
13. Serve and enjoy

Notes