From 4th grade (April 2000, which was when I first moved to America) to my senior year of high school, I lived in Venice, California in a small house with a huge front yard. Our front yard was easily twice the size of our actual house (albeit it was a tiny house), thus it allowed my grandma to grow numerous plants from seeds that she snuck into America illegally. Some of the plants on that yard included a guava tree, a mango tree that never quite grew past three feet tall or bore any fruit, a pomelo tree, an apple tree and of course the quintessential American home plant, the lemon tree. Because our trees produced bountiful fruits, I have never had to buy a single lemon (or guava) in my life. Thankfully lemons are not that expensive, which eased the pain of losing a lemon tree when I came to college.
Like many things in life, I took that lemon tree for granted. I am only able to appreciate it now when I actually utilize lemons almost daily and frequently use it in baking and cooking. Not once did I make lemon curd or use lemons in my baking (aside from the occasional lemon zest) when that lemon tree was just outside my house. So I told myself that if I ever had such an abundance of lemons ever again, that I would make sure to use them creatively. Well, it didn’t take long for the plethora of lemons to arrive! During this winter season, I received so many lemons from friends with lemon trees (some that I still haven’t used!). I didn’t realize how eager people are to give away their lemons because if you have a tree, it’s not likely for you to use all of the fruit it bears! I promised myself that I would finally try making lemon curd and that I would somehow use that lemon curd for something pretty darn cool. And that’s when I remembered this Lemon Meringue Cookie recipe from Joy the Baker that I remember starring on my Google reader a long time ago. I believe that the lemon curd recipe she used is actually from David Leibovitz (whose blog I also admire and follow) and it was delicious!
I made sure to bust out my bright yellow, lemon-colored bowl for my egg whites to be mixed in.
I always love the way egg whites + air = this fluffy white substance called meringue.
I took out my piping bag and some of my piping tips and tried to find one that was closest to a star tip. Unfortunately my only star tip was rather small and so my meringue cookies really didn’t look like stars, but whatever because they were still cute and delicious. I do confess that I had a bit of trouble piping the meringue batter onto my baking pan because it seemed kind of wet.
They did bake just fine though! Note that this was my first time baking meringue cookies (I’ve only incorporated it into a batter for cake) so it was an exciting experience!
And that lemon curd was just seriously plain delicious. I may have had spoonfuls of it before I was able to get them on the cookies. But don’t worry, I washed the spoon!
Aren’t they just the cutest things ever?! I followed Joy’s suggestion to freeze them before serving, except I actually just stored them in the freezer in an airtight container. It was like eating a light ice cream sandwich…but homemade and obviously better. They kept in the freezer for about a few days until I noticed a decline in the quality of the cookies. Easy, fun and delicious! Oh and there was plenty of lemon curd leftover to my stomach’s delight :)