For the caramel, add all ingredients together into a medium saucepan. Mix over
medium heat. Let simmer for 1 minute.
Preheat the oven to 250 degrees.
For the meringue, add the egg whites and cream of tartar into a stand mixer and beat
until stiff peaks occur. While continuing to whip, slowly add 1 tablespoon of the sugar.
Continue to whip for 30 seconds before adding the next tablespoon of sugar. Continue
until all the sugar has been added. Adding the sugar slowly is key or the sugar will not
Whip on medium/high for 6-8 minutes until the meringue looks glossy.
Scoop out about ½ cup of the meringue onto a lined baking sheet. An ice cream scoop
works well. Add only 5 cookies to one baking sheet. Make a divot with the back of a
spoon. Add in 2 teaspoons of either lemon curd or caramel. Swirl the filling with a
toothpick to incorporate.
Bake in the preheated oven for 1 hour then turn off the heat and let cool in the oven for
Top with remaining curd or caramel – with a pinch of flaked sea salt - as desired.
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