This is by far the easiest recipe I have posted on this blog.
From start to finish, this recipe takes only fifteen minutes and that includes baking time! Not only is it easy, but it tastes so amazing. They are super lemony, with just the right amount of sugar and if you bake it long enough, the meringue has crispy edges and a super fluffy center.
Oh, and the best part of all of this? They are the perfect size. Small and compact and really easy to eat. So easy to eat that you might just eat them all. Without sharing. Which is what I wish I did. They are that good.
Adapted from Stone Soup
1/2 cup lemon juice and zest from one lemon
1/3 cup sugar
1 can condensed milk
3 eggs, separated
Preheat your oven to 350 degrees.
Line a muffin tin with cupcake liners.
In a large ziplock bag or in the bowl of a food processor, crush shortbread cookies until finely ground. Spoon a rounded tablespoon of crumbs into muffin tins and press down the form a crust. Set aside.
In a bowl, combine lemon juice, lemon zest, condensed milk, and egg yolks. Whisk until smooth. Pour mixtures into the tins – about 3/4 of the way full.
In another bowl, whip egg whites until stiff. Gradually add in sugar while you are still whipping and then continue to whip until the sugar has dissolved.
Spoon egg whites over the top of the lemon mixture. This does not need to look perfect by any means. It almost looks better when it is a little messy.
Bake in the oven for 10 minutes or until the meringue begins to look golden brown.
Allow to cool completely in the refrigerator until ready to eat.