Lemon Meringue Cookies

Whenever I see a lemon meringue pie, I picture my mom half a century ago opening the oven door and carefully placing her meringue-topped pie in the oven to toast. Sadly, lemon meringue was never my favorite pie and I stayed far away from that wobbly egg white concoction on top. I don’t remember even trying this pie as lemon and rhubarb were not high on my list as a kid. I’m pretty sure that mom’s lemon pie of yesteryear consisted of cook-and-serve lemon Jell-o pudding. Child me always went for the pies topped with whipped cream over meringue. However, I didn’t realize that not all meringue is created equal! The adult me loves lemon desserts. With spring in the air, I decided to make lemon meringue cookies. This sounded perfect since I didn’t need an entire pie. However, I didn’t pay attention to the meringue part of the recipe until I was whisk-deep into making it. Consequently, it took me three tries to make my meringue.