Lemon Meringue Sandwich Cookies {mind-over-batter.com}

Dear lemon,

You truly are my sunshine.

My only sunshine.

I zest you and you make me happy when the skies are dreary, dark, and gray.

You will never ever know how much I love you.

Please, please don’t ever go away.

Love,

Me…

That is my ode to lemon. Do you dig it?

I remember disliking lemon. I had nothing against lemons themselves. In fact, I was a teenager when I figured out lemons weren’t really limes. Dominicans, you know…

Lemon Meringue Sandwich Cookies {mind-over-batter.com}

I had a thing against lemon candy. Yellow Skittles, lollipops, and any yellow hard candy was eschewed in favor of the more colorful, and tastier red cherry. Sometimes grape and always, always green apple.

Lemon Meringue Sandwich Cookies {mind-over-batter.com}

That’s just how it was. If you preferred a lemon candy you were labeled a weirdo, an outcast. If there was a yellow candy in your mouth, it better be banana flavored. Because banana certainly tasted waaaaay better than lemon. I mean, lemon was a scent. It came in an aerosol can and was sprayed liberally on your wooden furniture. It was never, ever something you ate.

Lemon Meringue Sandwich Cookies {mind-over-batter.com}

It wasn’t until years later when zesting lemons for a lemon cake that I experienced a new-found appreciation for those acidic little treats. The act of zesting a lemon with a Microplane; the release of the bright, fresh scent… It was like a hug from my grandmama. And my grandma never smelled like lemon.

Lemon Meringue Sandwich Cookies {mind-over-batter.com}

Now let’s talk about these cookies!

Meringues by design are just egg whites and sugar, aided by cream of tartar for stability. These meringues have confectioners’ sugar added. In addition, I added both bourbon vanilla bean pastes and extracts for flavor. The bourbon in my extract left my meringues a bit darker – So if you prefer stark white meringues, consider colorless flavorings.

Lemon Meringue Sandwich Cookies {mind-over-batter.com}

Meringues are supposed to bake for an endless amount of time over low temperatures; however, not every home baker’s oven can be set as low at 175° Fahrenheit. I baked these meringues at 200° Fahrenheit, opening the oven about 30-35 minutes into baking to prevent cracking. I then turned off the oven and allowed them to dry for about an hour or so.

Some meringues did crack, but very few.

Lemon Meringue Sandwich Cookies {mind-over-batter.com}

The sunshine of these cookies is a bright, zesty lemon curd. I doubled the curd recipe because you know – I’m a giver. You can easily halve it – Or use it for something other than filling cookies. Fold it in plain yogurt, or whipped cream for an airy mock-mousse. Feel free to spread it on your morning toast, or my favorite: Eating it straight out of the container.

Lemon Meringue Sandwich Cookies {mind-over-batter.com}

Truly, honestly – Lemon curd is at its best sandwiched in between these two pillows of meringue. The puckery tang of the lemon curd counteracts perfectly with the sweet vanilla flavor of these meringues, making for a perfect bite.

That is all you need to know about that.

Wait, no…

P.S. Lemon, I love you.

Lemon Meringue Sandwich Cookies {mind-over-batter.com}

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