For the past week, I have been trying to carve out a bit of kitchen time to give Joy the Baker’s recipe for Lemon Meringue Cookies a whirl. Each time I tried, it seemed like the fates were lined up against me. Or to put it less dramatically, my four-month-old daughter is teething and has been fussier than usual.
It would be great to squeeze in some baking during her nap time, but that’s way too unpredictable. Sometimes she snoozes for a couple of hours, other times it’s just a 10 minute power nap.
With meringue and lemon curd, I needed to wait for an uninterrupted stretch. I’m glad I didn’t hold my breath, because this never came!
So last night I found myself holding a crying baby in one hand and a meringue covered spatula in the other. And I thought it was tough to make meringue before!
I had every intention of trying to pipe lovely little star shaped meringue drops, like Joy. I had to settle for hastily pumped out blobs.
My husband took on bedtime duty so I could make the lemon curd. By that time I was so tired I completely forgot to add two of the eggs to the mixture. This left me whisking a liquidy pot of curd for way longer than I should have.
I thought all was lost. It was too late to start over, and I didn’t have enough lemons anyway. So I refrigerated my watery curd and misshaped meringues and headed to bed.
Maybe it was luck. Maybe it was the congealing power of butter. But overnight, the curd set perfectly and developed a delicious tart lemon flavor. And in the daylight, my meringues didn’t look quite so funny-looking.
Against all odds, I actually pulled off Joy’s yummy Lemon Meringue Cookies. Score one for the multi-tasking mom!
The original recipe is kind of long, so I suggest you just read it first hand on Joy’s blog here. My only suggestion is to reduce the baking time of the meringues. In my oven, they were completely done after 1.5 hours. Keep an eye on them, and judge for yourself.
It’s also worth mentioning that these tasty cookies are naturally glutton free!