Ingredients
3 large egg whites1/2 teaspoon vanilla extract1/4 teaspoon cream of tartar3/4 cup sugarLEMON CURD:4 large eggs, room temperature1-1/3 cups sugar1/3 cup lemon juice4 teaspoons grated lemon zest3 tablespoons butter
Preparation
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Cut a small hole in the corner of a pastry or plastic bag; insert a #24 star tip. Fill bag with meringue. Pipe 1-in. circles 2 in. apart onto parchment-lined baking sheets. Pipe 1 or 2 circles over the edge of the base, forming sides.
Bake at 300° for 25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour.
Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
Just before serving, spoon lemon curd into the center of cookies. Refrigerate leftovers.
