Lemon Meringue Pie Cookies

STEP 1: MAKE THE LEMON CURD

Whisk the egg yolks, 1/3 cup granulated sugar, 1 tsp lemon zest, the lemon juice and a pinch of salt in a small saucepan. Cook over low heat, stirring constantly, until thick enough to coat a spoon and 170°F on an instant-read thermometer, about 6 minutes. Off the heat, whisk in the cold butter a piece at a time. Strain through a fine-mesh sieve, press plastic wrap onto the surface and chill until completely cold and set. If time is short, set the bowl over ice and stir until thick. Loose or warm curd will run and soak into the cookies.

STEP 2: PREHEAT THE OVEN

Heat the oven to 375°F with a rack in the center. Line three light-colored baking sheets with parchment paper.

STEP 3: MIX THE SUGARS AND BUTTER

In a large bowl, rub 1 tbsp lemon zest into 1/2 cup granulated sugar with your fingers until fragrant. Whisk in the light brown sugar, then the melted butter, until smooth.

STEP 4: ADD THE EGGS AND FLAVORINGS

Whisk in the egg and the 2 egg yolks until glossy, then whisk in 1 tbsp lemon juice and the vanilla extract.

STEP 5: ADD THE DRY INGREDIENTS

In a separate bowl, whisk together the flour, baking soda and 1 tsp salt. Add to the wet mixture and stir with a spatula only until no dry streaks remain. Fold in the sweetened shredded coconut.

STEP 6: PORTION AND CHILL THE DOUGH

Using a 2-tablespoon cookie scoop, portion the dough into 30 balls of about 1 1/4 oz (35 g) each, checking them on a digital scale. Chill for 20 minutes so the melted-butter dough firms up and the flour hydrates.

STEP 7: BAKE THE COOKIES

Bake one test cookie first to find the right pull time for your oven. Then bake 8 cookies per sheet, one sheet at a time, for 9 to 10 minutes. Pull them when the edges are set and golden and the centers still look pale and underdone; they finish setting as they cool.

STEP 8: SHAPE THE WELLS AND COOL

Straight from the oven, press a shallow well into the center of each cookie with the back of a rounded teaspoon. Rest for 3 minutes on the sheet, then move to a wire rack to cool completely. Always start each new batch on a cool baking sheet.

STEP 9: MAKE THE SWISS MERINGUE

While the last batch bakes, combine the egg whites, 3/4 cup granulated sugar, cream of tartar and a pinch of salt in the stand mixer bowl. Set it over a saucepan of simmering water and whisk until the sugar dissolves and the mixture reaches 160°F. Move the bowl to the stand mixer and whisk on high to stiff, glossy peaks and room temperature, about 6 minutes. Spoon into a piping bag fitted with a star tip.

STEP 10: FILL, PIPE AND TORCH

Once the cookies are completely cold, spoon about 1 tsp of set lemon curd into each well. Pipe a small meringue star on top and torch with a kitchen torch until the ridges are golden. Serve the same day. The curd keeps for a week in the fridge, and the unfilled baked cookies keep for two days in an airtight tin; fill and torch on the day of serving.