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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemon Drop Sandwiches

Yield: about 36 sandwich cookies
Prep 45 mins Bake 200°F1 hr 30 mins
Lemon Drop Sandwiches
  • 3  egg whites
  • 1/2  teaspoon  vanilla
  • 1/4  teaspoon  cream of tartar
  • 1/8  teaspoon  salt
  • 3/4  cup  sugar
  • 1  teaspoon  finely shredded lemon peel
  •  Lemon Frosting

1. Preheat oven to 200 degrees F. Line cookie sheets with parchment paper; set aside. In a large bowl, combine egg whites, vanilla, cream of tartar, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Gently stir in lemon peel.

2. Transfer meringue mixture to a decorating bag fitted with a 1/2-inch round tip. Pipe 1-1/2-inch meringues 1 inch apart onto prepared cookie sheets.

3. Bake in the preheated oven for 1-1/2 to 1-3/4 hours or until meringues appear dry and are firm when lightly touched. Do not open the oven during baking time. Transfer cookies to a wire rack; let cool.

4. Just before serving, spread about 1 teaspoon Lemon Frosting on the bottoms of half of the cookies. Top with remaining cookies, flat sides down. Filled meringues can sit at room temperature for 2 hours before serving. Makes about 36 sandwich cookies.

From the Test Kitchen
  • Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 1 month.
Lemon Frosting
  • 1/3  cup  butter, softened
  • 2  teaspoons  finely shredded lemon peel
  • 2  cups  powdered sugar
  • 1  tablespoon  lemon juice

1. In a medium bowl, combine butter and lemon peel. Beat with an electric mixer on medium to high speed until fluffy. Gradually add powdered sugar, beating until blended. Add lemon juice, 1 teaspoon at a time, until frosting reaches desired consistency. Makes about 1 cup.

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