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Before you jump to Lemon meringue cookies recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is now a great deal more popular than it used to be and rightfully so. Poor diet is one factor in health problems such as heart disease and hypertension which can put a drain on the economy. Wherever you look, people are encouraging you to live a healthier lifestyle but but then, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. A lot of people typically think that healthy diets require much work and will significantly alter how they live and eat. In reality, however, merely making a couple of modest changes can positively impact day-to-day eating habits.
One way to approach this to start seeing some results is to understand that you do not have to alter everything straightaway or that you need to entirely get rid of certain foods from your diet. If you wish to commit to a wholesale change, that is fine but the main thing at first is to try to make sure that you are making more healthy eating choices. As you get accustomed to the taste of healthy foods, you will see that you’re eating more healthily than before. As you stick to your habit of eating healthier foods, you will find that you no longer wish to eat the old diet.
All in all, it is easy to start making healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to lemon meringue cookies recipe. To cook lemon meringue cookies you only need 10 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to prepare Lemon meringue cookies:
- Use Meringue cookies
- Provide 3 egg whites
- You need 3/4 cup super fine sugar
- Prepare 1 tsp lemon juice
- Take lemon curd
- Take 1 the zest of one lemon
- Use 1/3 cup fresh lemon juice
- You need 3 tbsp butter
- Provide 4 eggs
- Get 1 1/3 cup granulated sugar
Instructions to make Lemon meringue cookies:
- Preheat oven to 250°
- Separate egg whites from the yolks. If ANY yolk gets into the whites start over. Leave the whites out at room temp.
- While the eggs sit start the lemon curd. In a heavy bottom saucepan combine eggs, sugar, and lemon juice on medium heat.
- When the ingredients are combined add butter.
- Whisk constantly until the mixture thickens enough to coat the back of a spoon. Cover and chill.
- To start the meringue beat the egg whites on medium until they form soft peaks.
- Slowly add sugar a couple tablespoons at a time. Increase mixing speed.
- Once all the sugar is incorporated add the lemon juice and continue to beat until stiff peaks form.
- The meringue is ready when the bowl can be flipped upside down, the meringue looks glossy, and no sugar granules can be felt.
- You may add color at this point if you wish. Transfer to a piping bag.
- Line a cookie sheet with a silicon mat or parchment. If you use parchment make sure you pipe a small amount of the meringue to the cookie sheet on each corner to glue it down.
- Pipe one circle, then pipe another circle around the first one leaving space in the middle. Think of a little cup to hold the curd. They can be quite close together as they do not rise.
- Place in the oven and leave for about an hour then turn off the oven and let them cool for another hour. Do not open the oven until the meringues are no longer shiny. At least 40 minutes.
- Once the meringues are done fill them with the lemon curd and they're done. Meringue can be made up to a week a head of time. Store in the refrigerator.
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