Lemon Meringues with Grand Marnier

I don’t think it’s a secret that I’m obsessed with everything lemon + meringue.  Everything except lemon meringue pie.  It’s the texture of a partially cooked meringue that tends to weep sticky tears over a much too sweet custard, and that egg-y smell that tends to come with it.  My approach to making a lemon meringue pie is to cook everything separately, including the meringue, in the form of meringue cookies.  These can then be carefully arranged on top just before serving – no weeping or worrying that they are uncooked.  If I don’t have time, or patience, to make a full-blown lemon meringue pie, I make these instead.  Big, pillowy, delicate meringue cookies, flavoured with lemon zest and a splash of Grand Marnier. Continue reading “Lemon Meringues with Grand Marnier”