Gimme a Kiss — a Lemon Meringue Kiss

Lemon meringue pie, to me, is more than just a dessert — it’s an experience.

I want to watch my fork slide through the cloud of meringue, and then slice through the lemon filling, followed by its clink on the plate after it makes its way through the crispy crust.

I want to take a bite of it and feel my lips pucker from the tartness, feel my tongue begin to salivate from the sweet, clean flavour of the egg-white topping.

I want to enjoy it on a patio in the hot sun and wash it down with a glass of lemonade.

I … don’t feel like baking a pie.

Instead, I’ll make these little Lemon Meringue Kisses. They’re less work than putting together a pastry, but have the same flavour. They’re light, crowd-pleasing, and oh, so cute.

Whip up a batch and experience the Lemon Meringue Kisses for yourself.

Lemon Meringue Kisses
Makes 60
Inspired by Martha Stewart’s Meringue Kisses

Ingredients:
Cooking spray
3 egg whites
¾ cup granulated sugar
1/8 teaspoon cream of tartar
1/8 teaspoon finely grated lemon zest
¼ teaspoon pure vanilla extract
1 batch Lemon Curd

Instructions:
1. Preheat oven to 200 degrees Fahrenheit and line two large cookie sheets with parchment — lightly grease the parchment with cooking spray.

2. Fill a large bowl half way with hot water. Place a slightly smaller bowl over the water and add egg whites and sugar. Whisk constantly until the sugar is dissolved and mixture is warm. Remove the bowl from the water and add the cream of tartar, lemon zest, and vanilla. Beat on high with an electric mixer for 10 minutes.

3. Transfer the meringue to a piping bag fit with a large star tip. Pipe the meringue onto the prepared cookie sheets, about ½ an inch apart. Bake in preheated oven for 1 ½ hours, open the oven door, and let cool completely.

4. Spread a small amount of lemon curd on half of the meringues and sandwich with the other halves. Serve immediately (or refrigerate up to 2 days). There will be a ton of lemon curd left — feel free to eat it straight up. So, so good.