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If a lemon meringue pie and a sugar cookie had a (very delicious) baby, Erin McDowell’s lemon meringue cookies would be it.
“These are softer and cakier than your typical cookie,” McDowell tells us, “and they have a ton of lemon flavor. You rub the lemon zest into the sugar before you start, which releases more of the natural oils and makes the cookies taste even more citrusy.
“Put the meringue on top in a very casual swipe,” she advises, “because you don’t want too much. You want to keep that tart-sweet combination.” And while it isn’t required (the topping is fully cooked), you can toast the meringue as a final touch.
They look like little works of art, but don’t let that stop you from eating one…or a few.
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