In my A to Z cookie quest, I am up to the letter L. Just L you say? Yeah, well, we cannot eat a steady diet of cookies, so I have to space them out. I found this recipe for Lemon Meringue Cookies on Kaboose. In theory, they sound refreshing…but they were a little dry. Maybe they are not always dry, maybe it’s just the way I made them. I am known to screw things up here and there. Without further adeui…

Lemon Merginue Cookies
1/2 cup unsalted butter
3/4 cup sugar, divided
1 tablespoon freshly grated lemon peel
1 large egg, separated
1 teaspoon vanilla extract (I believe I used lemon extract to give it extra lemon umph!)
1 1/2 cups cake flour
1/8 teaspoon salt
1 large egg white

In large bowl beat butter with electric mixer on medium until smooth. Add 1/2 cup of sugar. Beat until combined, scrapping down sides when necessary. Add lemon peel. Beat until combined. Beat in egg yolk, and vanilla extract until combined. Reserve the egg white.

Add flour and salt. Beat until combined, scrapping down sides when necessary.

Form each tablespoon of dough into 1 3/4 discs on ungreased cookie sheet.

With electric mixer, beat egg white and reserved egg white until soft peaks form. With beater on, slowly add remaining 1/4 cup of sugar. Continue to beat until stiff peaks form. Transfer whites to piping bag fitted with small star tip. Swirl egg whites on top of each cookie.

Heat oven to 350 degrees. Bake cookies 13-15 minutes or until edges and topping are light golden. Let cool on cookie sheet 5 minutes then removed to cooling rack to cool completely.