Directions:

Preheat the oven to 350 degrees. Line your baking pan(s) with parchment and set aside.

In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.

Add in the egg and lemon zest. Mix until combined.

Add in the salt, baking powder and flour and mix until thoroughly combined. Stop the mixer, scrape the sides and mix again.

Using a rounded teaspoon, indent the center of each cookie to create a hole for the curd later on.

Bake in the preheated oven for approximately 14 minutes or until the bottoms are just slightly golden brown. Allow to cool completely before filling.

Place your prepared lemon curd in a piping bag for easier filling. Set aside.

When ready to assemble, make the meringue. In the bowl of a stand mixer, combine about 1 tablespoon of sugar with the egg whites and vanilla. Whip on medium speed for about a minute or two, until soft peaks. Gradually add in the remaining sugar in small increments. Continue to whip for a few more minutes or until stiff peaks form. Do not overwhip as it will begin to deflate.

Transfer the meringue to a piping bag fitted with a large star tip.

To assemble - Pipe a small dollop of lemon curd in the center indent of each cookie. Pipe a small mound of meringue toward the side of the curd where it can adhere to the cookie.

To toast the meringue - you can use a kitchen torch to quickly toast the meringue or transfer the cookies to a baking sheet and set under the broiler setting on the oven for just a minute or two. Rotate the pan to spread the heat evenly - watch carefully as the toasting happens very quickly once it starts to go.

Allow to cool for a few minutes before serving.