Meringue Cookies with Lemon Curd and Poppy Seeds

Preheat oven to 250 F. Draw 6 fried egg shapes on a piece of parchment or wax paper. Place the paper on a baking sheet, marked-side down. Spray with non-stick cooking spray.

In a mixing bowl using an electric mixer, beat egg whites, lemon juice, and vanilla on medium-low until soft peaks form, about 4 minutes. Then, reduce speed to low and add in the sugar. Next, increase the speed to high and beat until stiff, glossy peaks form, about 3 minutes. Sift cornstarch over bowl and fold it into the whites along with the lemon zest.

Spoon or pipe meringue onto the parchment template you created building it about ½ inch thick.

Bake for 1 hour, then turn off the oven and let them sit in there until the meringue has dried and is firm enough to pull off the baking sheet. Then remove pan from the oven and let them cool completely.

For the lemon curd: Whisk together the whole eggs, egg yolks, sugar and lemon juice in a small saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, 12 to 14 minutes. Strain it into a small bowl. Add butter a little at a time, stirring until smooth. Stir in lemon zest. Press parchment or plastic wrap directly on the surface of the curd to prevent a skin from forming. Let it cool completely in the refrigerator before using.

To assemble: Using a small ice-cream scoop, scoop lemon curd onto meringue cookie. Sprinkle with poppy seeds to resemble pepper.

Adapted from Martha Stewart.