Melt In Your Mouth Lemon Curd Cookies

Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper.
In a medium sized bowl or the bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1 cup butter and 1/2 cup confectioners sugar together on low until light and airy, about 30 seconds to 1 minute.
Add the 2 tsp vanilla extract and mix lightly to combine. Add in the 2 cups of flour and 1/4 tsp kosher salt. Mix until a unified dough forms.
Shape the dough into a disc and wrap in plastic wrap. Chill in the fridge for 1 hour. (This is a good time to make the curd below). Unwrap the dough and place it between 2 pieces of parchment paper. Roll the dough into 1/2" thickness and cut out shapes using a cookie cutter. Repeat the process with scraps. You might have to chill the scraps for a few minutes again before re-rolling. Lift the cookies using an offset spatula onto their baking tray. If the cookies wont lift easily, chill them again for a few minutes then try to lift again.
Line the cookies 1 1/2" apart on a cookie sheet and bake for 10-12 minutes until firm.

Separate the egg yolks from the whites carefully. If any yolk gets into the whites you cant use them for the meringue below. Set the whites aside.
Combine the 5 egg yolks, 3/4 cup sugar, zest, and 1/2 cup freshly squeezed lemon juice in a small bowl or measuring cup and whisk to combine. Pour it into a heavy bottomed pan over low- medium heat. Consistently stir the mixture for 10 minutes until it has thickened. You don't want to rush this part or raise the heat as it will cook the eggs.
The mixture is done when it coats the back of a spoon. If you take your finger and make a line through the curd on the back of the spoon and it stays in place, it's done.
Take the pan off the heat and immediately add the cold butter. Stir until melted.
Pour the curd into a container and place a piece of plastic directly on top to prevent a film. Then cover and chill in the fridge for 1 hour.

When the curd has cooled and the cookies are done, make the meringue. Add the 5 egg whites and 1/4 tsp cream of tartar to a hand or stand mixer bowl fitted with the paddle attachment. Whip on high speed for 30 second, then slowly start pouring in the 1/3rd cup meringue. Whip until you have high glossy stiff peaks about 2-3 minutes.

Place a teaspoon sized dollop of lemon curd on top of the cookie and spread it out to the edge. Then top the curd with the meringue by either piping it on or spooning it on top. I used a spoon for a more rustic look. Using a kitchen torch, torch the meringue until golden brown. Repeat for all cookies and you're done!

Course: Cookies

Cuisine: American