Instructions

For the Filling:

1. Make one recipe of my Perfect Lemon Curd and allow it to chill completely before using.

For the Lemon Sugar Cookies:

1. Preheat oven to 350℉ (177℃). Line 2 to 3 large baking sheets with parchment paper or a silpat mat. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Use a rubber spatula to scrape down the sides and bottom of the bowl.
3. Add egg, egg yolk, vanilla, lemon zest and lemon juice and mix on medium-low until well combined. Add a few drops of yellow food colouring, if using, and beat until fully combined.
4. In a separate bowl, add flour, baking powder, baking soda and salt. Whisk to combine, then add to wet ingredients and mix on low speed until dough comes together. Do not overmix.
5. Using a medium cookie scoop, scoop out 2 tablespoons of dough and roll into a ball. Place on prepared baking sheet. Repeat with remaining cookie dough, spacing the cookies a few inches apart so they have room to spread.
6. Bake in preheated oven for 8-10 minutes, or until the edges are slightly browned. Remove from oven and immediately sprinkle coarse sugar on the tops.
7. Allow to cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.

For the Meringue:

1. Bring an inch of water to a simmer in a medium saucepan over medium heat. Once it begins to simmer, turn heat to low so the water doesn't begin to boil.
2. Add egg whites and sugar to the bowl of a stand mixer or a large stainless steal or glass bowl. Place bowl over the saucepan of simmering water and whisk constantly until the sugar is dissolved and egg whites are warm (140℉). To test this without a thermometer: rub the mixture between two fingers. If it doesn't feel grainy, the sugar is dissolved and can be removed from the heat. If you still feel grains, continue whisking and testing until the sugar is fully dissolved.
3. Move bowl to a stand mixer, or using a handheld mixer, beat the egg whites on low speed until frothy, about 1 minute.
4. Gradually increase the speed to high and beat until the frosting is thick and glossy, 5-6 minutes.
5. Add vanilla and mix until combined.

Assembly of the Lemon Meringue Sugar Cookie Sandwiches:

1. Transfer meringue frosting to a piping bag fitted with a large star tip.
2. Pair cookies together and pipe a ring of meringue around the edge of one cookie.
3. Use a kitchen torch to toast the meringue. You can also place the cookies on a baking sheet and broil on the top rack of your oven, watching closely until meringue is toasted.
4. Fill the centre with a dollop of lemon curd and sandwich together with another cookie. Enjoy!