My family enjoyed them!
3 large eggs
6 Tbsp. sugar
1 tsp. grated lemon zest
6 Tbsp. strained fresh lemon juice (from approximately 4 small lemons)
4 Tbsp. unsalted butter, cut into 4 pieces
4 large egg whites
1 tsp. vanilla extract
1 cup plus 1 ½tsp. sugar
1 tsp. cornstarch
DIRECTIONS:This recipe makes approximately 14-16
In a medium saucepan, combine eggs, sugar and lemon zest; whisk until smooth. Add lemon juice and butter and cook over medium heat whisking constantly until mixture has thickened....about 7-9 minutes. Watch carefully after it foams to be sure it doesn't boil. When mixture is thick, immediately pour through strainer over a bowl. Cover the surface with plastic wrap, pressing directly onto the surface of the curd, and refrigerate a minimum of 3 hours and up to 3 days.
Preheat oven to 200 degrees...line a large, rimmed baking sheet with parchment. Combine egg whites and vanilla in a clean, dry mixing bowl. Beat with a clean dry whisk attachment on medium speed until foamy; about 30 seconds. Increase mixer speed to medium-high and whip until mixture is white and has increased in volume, about 1 minute. With mixer running, add 1 cup sugar in a slow, steady stream. Continue to whip until whites are shiny and form stiff peaks, 3-4 minutes longer. Add white vinegar and cornstarch and whip briefly to incorporate. mixture should be thick, stiff and glossy.
Use a piping bag to create the "nests" adding additional height to the sides to form a well. I tried this with about 6-8 and switched over to using two large spoons, which I liked even better. Drop a large spoonful onto the parchment paper and create the well by using the back of the spoon.
Unlike the rest of my cookie recipes, these don't stack well in a container especially once they're filled and they certainly aren't going to freeze well, so be sure you don't make too many or you'll have extras in your fridge.