Lately there has been A LOT of this going on.
We’re reaching the last month of the semester which means that life is crazy hectic with term papers, final projects and after all that is done it’s time for final exams. I feel like the lack of springy weather fooled me into thinking we had more time left than we actually do. Last year it was 80 by mid-March. This year the weather is all over the place and we’ve been lucky to hit the upper 40s! And the grey skies and rain. Summer will never come!
So today to keep myself motivated I set mini goals for myself. If I could get through all of my articles for one paper, I could take Charlie for a run. (I didn’t want to let him down so I worked really hard for this one). Then if I finalized my presentation for tomorrow I could bake some cookies. In the middle of a very dense research article I dreamt these little babies up. (I know… where is my mind at really?)
I knew I had this jar of Trader Joe’s lemon curd in the fridge begging to be used up. And what goes better with lemon curd than meringue?
Pie crust is finicky, and I didn’t have enough patience for it.
Hence the cookie cups.
They turned out being surprisingly simple to put together thanks to my mini muffin tin. I love how “popable” each bite is. These would be perfect for a bridal or baby shower. Or a tea party. Who wants to come over for tea?
You could make these even easier by using pre-made sugar cookie dough. No judging here.
Or you could be extra fancy and make your own lemon curd. (and invite me over).
The whole project took me just over an hour. Wham, bam, thank you ma’am.
Now, who wants to come finish my papers for me? Charlie wants to go for another run.
Mini Lemon Meringue Cookie Cups
Prep Time: 45 minutes
Cook Time: 15 minutes
Keywords: bake dessert cookie
Ingredients (3 dozen)
For the cookies
- 1 1/2 cups All-Purpose Flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1/8 cup cream cheese
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/2 large egg (beat the egg using a fork in a measuring cup and pour in half)
- Sugar for sprinkling
For the filling
- Lemon curd
For the meringue
- 3 egg whites, room temperature
- 1/8 cup powdered sugar
For the cookies
Preheat oven to 375 degrees
Spray a mini muffin tin with nonstick cooking spray
In a large bowl, cream together butter, cream cheese and sugar until light and fluffy
Add vanilla extract, almond extract and egg, beat until well combined
Stir in flour, baking soda, baking powder and salt until a dough comes together
Form dough into a ball, flatten slightly into a disk, wrap in saran wrap and refrigerate 15-20 minutes
Remove dough from fridge and roll out between sheets of wax paper until 1/8 inch thick
Use a 2 inch round cookie cutter (mine is shaped like a sun) to cut out cookies
Gently place each cookie into the muffin tin by laying the cookie over the top and pressing the middle down to make a cup shape. Be careful not to tear the cookie.
Sprinkle each cookie cup with a little sugar
Bake 7 minutes until cookies are just set and not yet brown.
Remove from oven and let cool while you make the meringue.
For the meringue
Using the whisk attachment on a mixer (or a hand mixer with a metal bowl) whisk egg whites on high until soft peaks form
Pour in powdered sugar
Whisk on high 1-2 more minutes until hard, glossy peaks form.
Preheat oven to low broil
Spoon 1/2 – 1 t lemon curd into each cookie cup
Use a piping bag or a spoon to top each cup with meringue
Broil on low 1-2 minutes until meringue is set and top is toasted
Remove from oven and let cool completely
Use a butter knife or a spoon to carefully remove the cooled cookie cups