Tamari

To Make the Lemon Curd Filling

Place a fine-mesh sieve over a medium heatproof bowl and set aside.

In a separate medium heatproof bowl, whisk together the eggs and granulated sugar until smooth.

Bring the lemon juice and lemon zest to a simmer in a small saucepan over medium heat.

Slowly pour the lemon juice into the egg mixture while whisking constantly.

Return to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon, about 5 minutes.

Strain through the sieve, then whisk in the butter until melted and smooth.

Press cling wrap directly onto the surface and cool for 1 hour, then refrigerate until fully chilled and set, about 2 hours.

To Make the Lemon Meringue Pie Cookie Dough

Line a 13 x 18 inch (33 x 46 cm) baking sheet with parchment paper and set aside.

In a medium bowl, combine the flour, 1 cup (3 ½ oz / 99 g) Graham cracker crumbs, baking powder and baking soda. Set aside

In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld mixer and a large bowl), cream the butter, granulated sugar, dark brown sugar and salt on medium-high speed for 3 minutes, until pale and fluffy.

Turn the speed to medium-low and add in the egg and vanilla extract.

Reduce speed to low and stir in the flour mixture just until combined.

Divide and roll the dough into 12 equal balls (about 3 tablespoons / 45 g each).

Roll each ball in the remaining ⅓ cup (1 oz / 28 g) Graham cracker crumbs.

Use a tablespoon to press deep indentations into the centers, then arrange in 4 rows of 3 cookies each on the prepared baking sheet.

Cover with cling wrap and refrigerate for 1 hour, until firm.

To Bake and Fill Lemon Meringue Pie Cookies

Preheat the oven to 350°F (180°C).

Bake for 10 minutes, until the edges are lightly golden but the centers are not quite set.

Remove from the oven and re-form the indentations if needed, then fill each cookie with about 1 tablespoon of lemon curd.

Bake for an additional 3–5 minutes, until the edges are golden brown and the filling is just set.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

To Make the Meringue Topping

In a heatproof bowl set over simmering water, combine the egg whites, granulated sugar and cream of tartar.

Cook, whisking constantly, until the sugar is fully dissolved and the mixture feels smooth when rubbed between your fingers.

Transfer to the bowl of a stand mixer fitted with a whisk attachment (or use a handheld electric mixer) and whip on high speed for 5–8 minutes, until stiff, glossy peaks form.

To Assemble and Serve the Lemon Meringue Pie Cookies

Pipe the meringue onto the cooled cookies using a piping bag fitted with a large petal tip.

Toast the meringue with a kitchen torch until lightly golden.

Serve immediately with coffee or tea. Store leftovers in a single layer, loosely covered with cling wrap, in the refrigerator for up to 1 day.