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Whisk the eggs thoroughly and then add 2 tablespoons lemon zest and the remaining lemon juice, and ⅔ cup of sugar, and then whisk continually for 7 to 8 minutes, until the mixture coats the back.
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Directions. In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth.
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Steps. Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray. Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown. Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
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The first thing you will do is preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper. Step 2: Mix. Next, take out a large clear glass bowl and add in your egg whites, cream of tartar, and salt. Then using an electric mixer with a whisk attachment, beat these ingredients together on medium speed for about 1 minute.
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In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water and lemon juice. Cook over medium-high heat, stirring frequently until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture.
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Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape. Bake 10 to 12 minutes or until edges are just starting to turn golden brown. Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan.
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First, make the lemon curd. In a bowl over a pot of boiling water, combine the granulated sugar, lemon zest, lemon juice and egg yolks. Cook until thickened (about 10 minutes). Allow to cool for about 10 minutes before stirring in the butter. Cover and refrigerate.
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Take out to cool for 10-15 minutes and remove from the pan onto a cooling rack. Lemon curd: using a double boiler, add lemon juice, lemon zest, eggs, yolk and sugar to top of double boiler and whisk constantly till it thickens. About 10 minutes. Remove from heat and add in butter and continue to stir till combine. Pour into glass jar and cover.
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Making the Meringue: Start with a clean mixing bowl. Place your room temperature egg whites in the bowl and use the whisk attachment to beat the eggs until they are frothy. Add the cream of tartar and the salt to the mixture and continue to whisk until it begins to form soft peaks.
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Preheat oven to 350°F. Liberally coat a mini muffin tin with nonstick cooking spray. In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended. Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.
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Instructions. Preheat the oven to 225 F and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cream of tartar and salt. Beat the whites on high for one minute - the mixture will start to get very frothy looking.
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Step 5: Bake the cookies in an oven preheated to 375 degrees for 11-12 minutes or until the edges of the cookie turn slightly golden brown. Be careful not to overbake. While the cookies are still warm, use a 1/2 cup measuring cup to slightly press down on the cookie to help delineate the "pie crust" shape of your cookie.
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Instructions. Preheat oven to 375 degrees F. Spray a mini muffin tin with nonstick cooking spray. In a small mixing bowl, combine flour, baking soda, and baking powder; set aside. In a large mixing bowl, cream together butter and sugar until fluffy.
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Lightly scoop all-purpose flour into the measuring cup and use the flat side of a butter knife to swipe off any excess. (Packing flour into the measuring cup can result in dense cookies.) Mix wet ingredients. Mix the lemon zest, softened butter, and sugar until creamy before adding the rest of the wet ingredients to lighten the dough. Scoop the.
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Instructions. Preheat your oven to 350 degrees. Cut sugar cookie dough into 12 slices. Press each slice into a greased muffin tin. Press into the bottom and up the sides about 2/3 of the way, to create a little bowl. Bake for about 15-18 minutes until the edges just start to turn a golden brown color.
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These 4-Ingredient Lemon Meringue Cookie Cups Are So Delish. The sweet-tart combination is a favorite in my house, so my family loves these lemon meringue cookie cups. Tart lemon curd, sweet sugar.
