LEMON MERINGUE Cookies for Passover

These guilt-free treats taste a lot like lemon meringue pie! They’re easy to make and fat-free.

3 egg whites, at room temperature
1 1/2 tsp. lemon juice
6 tbsp. sugar
1 1/2 tbsp. grated lemon zest

Preheat oven to 250°F.

Line a baking sheet with parchment paper and spray with non-stick spray. In a large mixing bowl, beat egg whites with an electric mixer until foamy. Drizzle in lemon juice and beat until soft peaks form. Gradually beat in sugar 1 tbsp. at a time. Continue beating until stiff and shiny. Fold in lemon zest. Drop mixture from a tablespoon onto baking sheet in small mounds.

Bake at 250°F for 1 hour. Turn off heat but don’t open the oven door. Leave cookies in the oven 1 hour longer. Remove cookies from oven and cool completely.

Makes about 2 dozen cookies. These can be frozen, or store them in a covered container