4 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 cup sugar
8 ounces lemon curd
Heat the oven to 200 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
In a large bowl, combine the egg whites, cream of tartar and vanilla. Use an electric mixer to beat until the whites are foamy. Very slowly, while continuing to beat, add the sugar. Beat the mixture until it is thick and glossy.
Use a spoon to dollop the mixture in walnut-sized mounds onto the baking sheets. Using a slightly dampened finger, press an indent into the center of each mound. Bake for 1 1/2 hours, or until the meringues are dried and crisp.
For crisp cookies with a soft lemon filling, add a teaspoon of lemon curd to each indent just before serving. For soft, marshmallow-like cookies, fill the cookies at least several hours - and up to 24 hours - before serving.
Store in an airtight container, at room temperature, between waxed paper.
Recipe courtesy of the Associated Press