Lemon Meringue Thumbprint Cookies

Pre-heat oven to 350°. Line baking pans with parchment paper.

In a medium bowl whisk together, flour, zest, and salt set aside.

In a large bowl with a hand mixer at medium speed beat butter and sugar until light and fluffy, approximately 2 minutes. Add egg yolks and vanilla beat until combined. Stir in flour mixture until blended.

Using a small ice cream scoop, scoop dough and roll into about 1 inch balls.

Place egg whites in a small bowl with 1 tablespoon water and whisk together. Place finely chopped almonds in a shallow dish. Dip balls in egg whites making sure to cover the entire ball. Then roll in almonds placing on lined baking sheets about one inch apart.

Make an indentation with your thumb in each ball. Bake for about 15 minutes, at the halfway point, check to see if the centers have puffed up if they have gently press down the center with the end of a wooden spoon.

Remove to cool on a wire rack pressing down the center again if necessary. Fill cookies with jarred lemon curd. Using a pastry bag makes filling the cookie easy.

While baking the cookies make the Meringue.
In a small saucepan combine sugar and water. Bring to a boil whisking until sugar dissolves. Once the sugar has dissolved, stop whisking and bring the mixture to 240 degrees.
In a stand mixer with a whip attachment beat egg whites and cream of tartar until soft peaks have formed. Reduce speed to medium and slowly drizzle in the sugar mixture. Once all the sugar mixture is incorporated increase speed to medium-high and whip until stiff peaks form and mixture has cooled. Place mixture in a pastry bag for piping. You may have leftover meringue which can be stored for up to two days if you wish.

To finish cookie pipe a small amount of meringue using your favorite piping tip( or no tip at all). Using a torch lightly brown the meringue. Store in an airtight container in the refrigerator for up to 3 days.