Lemon Meringue Cookies
By: Anonymous
Published: Friday, December 4, 2009 - 4:22am

Ingredients




3 Egg whites, at room temperature
1/4 teaspoon Cream of tartar
6 tablespoons Granulated sugar
1 tablespoon Grated lemon zest

Preparation

1 By Lori Longbotham, "Cookies - Food Writers' Favorites" 2 With electric mixer, beat whites until foamy. Add cream of tartar, and beat on high speed until soft peaks form. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and shiny peaks form. Gently fold in lemon zest. Drop mixture by heaping tablespoons onto 2 buttered and floured baking sheets. Bake in preheated 250 degree oven 1 hour. Turn off oven; do not open oven door. Leave cookies undisturbed, in oven for 1 hour. Then transfer to wire racks to cool completely. Store in a tightly covered container. 3 Note: Recipe can be doubled or tripled if you save egg whites in the freezer, like I do; just defrost and bring to room temperature before using. Like most meringue recipes, you need a low humidity day and utensils that are free from any fat residue, to be successful. Any citrus zest will work fine to vary the flavor.