Much Ado About Stuffing

Much Ado About Stuffing

Delicious Passover Lemon Curd Meringue Kisses

This delicious, if labor intensive recipe comes from Amy Spiro and was published in The Jewish Week. I used a different recipe for the lemon curd, one which did not use margarine, but Coconut Oil which is Kosher for Passover.

Lemon Meringue Thumbprints:
4 egg whites
2 1/4 cups confectioners sugar
about 1 cup lemon curd (recipe below)
(Shredded coconut for garnish optional)
Beat the egg whites on medium until foamy  about 1 minute. Gradually add in the sugar and continue beating. Beat the mixture until stiff peaks form  any where from 10 to 20 minutes. You should be able to hold a spoon of meringue upside down without it sliding off by the time you count to 5.
Fill a piping bag with the meringue. Line two baking sheets with parchment paper. Pipe 1″ circles on to the paper. Then go back over and pipe rings around the top of the circles.
Bake on 250 F for 20 minutes remove from oven and use the bowl of a teaspoon measurement to press down any centers that have risen too high they may crack slightly, this is fine. Return to the oven for an additional 40 minutes, until the bottoms peel off the parchment paper easily and appear done. Let cool. Use a small spoon to scrape out any excess baked meringue, so that you have a nice depression in the center.
Carefully spoon or use a pastry bag to pipe  1/2 to 1 teaspoon of lemon curd in to the center of each cookie. Sprinkle with some shredded coconut if desired. Store in the refrigerator.
Lemon Curd
2 eggs
2 egg yolks
1/3 cup honey
1/2 cup fresh lemon juice
zest from 2 lemons
pinch of sea salt
6 Tbsp Coconut Oil
In a small pan, whisk together eggs, yolks, honey, lemon juice, salt and zest.
Add coconut oil and turn heat to low
Cook on low until fat is completely melted, stirring constantly
Turn heat down to medium and continue to cook and stir until mixture thickens, about another 5-7 minutes.
Immediately strain through a sieve and refrigerate. Curd will thicken as it cools.
Store, well covered in the refrigerator, and stir before using.

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