Lemon Meringue Whoopie Pies
I love lemon meringue pie and I love whoopie pies, so it wasn’t going to take me long before I put two and two together and BOOM lemon meringue whoopie pies. I love meringue, really. It’s just so….fluffy and paired with soft lemon whoopie pie and bright lemon curd. Delicious.
Ingredients: Whoopie Pies from Sweet Pea’s Kitchen
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk
Lemon Curd from CHOW: Christine Gallary
4 large egg yolks
1/2 cup granulated sugar
1/4 cup lemon zest (5-6 lemons)
1/3 cup lemon juice (3-4 lemons)
1/8 teaspoon salt
6 tablespoons unsalted butter, cut into 6 pieces
6 tablespoons granulated sugar
4 egg whites
Recipe: Lemon Curd (Make this 3 hours ahead)
Fill a medium saucepan with 1-2 inches of water. Bring it to a simmer over high heat, then reduce it to low and continue letting it simmer.
Place all the ingredients BUT butter in a large heatproof bowl and whisk continuously for 10-15 minutes until the mixture thickens and it forms ribbons when you lift your whisk from the bowl. Make sure the water does not bowl if it does reduce the heat. Remove the bowl from the simmering water and whisk in each piece of butter separately, mix each one in when the previous one is melted.
Set a mesh strainer over a large bowl. Strain the lemon curd through, pressing on it with the back of a spoon. Scrape off the bottom of the strainer. Cover the lemon curd with plastic wrap. The plastic wrap should be touching the curd as to prevent a skin. Refrigerate for 3 hours. Can be refrigerated for up to 5 days.
Preheat oven to 350F. In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In another bowl cream together the sugar, butter, and lemon zest for about 3 minutes or until smooth. Add in egg, lemon juice, and vanilla mixing on low until just blended.
Still on slow, mix in half the flour. Add the buttermilk and then add the rest of the flour mixture.
Parchment paper the pans. Drop heaping tablespoons of batter on them, three inches apart. Bake for 10 minutes or until a toothpick comes out with no crumbs. Cool on pans for 10 minutes and then for another 10 minutes on a wire rake.
In a glass or metal bowl whip egg whites until foamy. Slowly mix in sugar and continue to whip until stiff peaks form.
Smooth lemon curd over one cookie. Add a dollop of meringue and place another cookie on top.