Meringue-topped Lemon Thins

  • Active Time 15m
  • Total Time 3h 25m

Makes about 42 cookies, 1 per serving

The meringue on these dainty waferlike cookies bakes into a wonderfully chewy topping.


  • 1 cup butter or margarine, softened
  • 1/2 cup plus 2/3 cup granulated sugar, divided
  • 1 tablespoon finely shredded lemon peel
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 2 egg whites
  • 1/2 cup sliced almonds


In a large mixing bowl, beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup sugar, lemon peel, baking powder and salt; beat till combined. Beat in the lemon extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide the dough in half. Cover and chill for about 3 hours, or till easy to handle.

On a lightly floured surface, roll each piece of dough to 1/4-inch thickness. Cut into desired shapes using 2- or 2 1/2-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets.

In another mixing bowl, beat the egg whites with an electric mixer till soft peaks form. Gradually beat in the 2/3 cup sugar till stiff peaks form. Spread 1 rounded teaspoon over each cookie; sprinkle a few sliced almonds over each cookie. (Chill the egg white mixture between batches.)

Bake in a preheated 350 degrees F oven for about 11 minutes, or till the meringue is lightly browned. Remove the cookies from the pans and cool on a rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 581

nutrition information per serving

90 calories; 5g total fat; 12mg cholesterol; 19mg sodium; 10g carbohydrates; 0g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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