LEMON MERINGUE Cookies for Passover

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

Ingredients

• 3 egg whites, at room temperature
• 1 1/2 tsp. (7.5 ml) lemon juice
• 6 tbsp. (90 ml) sugar
• 1 1/2 tbsp. (20 ml) grated lemon zest

Method

1. Preheat the oven to 250°F (120°C).
2. Line a baking sheet with parchment paper and spray with non-stick spray.
3. In a large mixing bowl, beat the egg whites with an electric mixer until foamy. Drizzle in the lemon juice and beat until soft peaks form.
4. Gradually beat in the sugar 1 tbsp. (15 ml) at a time. Continue beating until stiff and shiny, then fold in the lemon zest.
5. Drop the mixture from a tablespoon onto the baking sheet in small mounds.
6. Bake at 250°F (120°C) for 1 hour. Turn off the heat but don't open the oven door. Leave the cookies in the oven 1 hour longer, then remove and cool completely.

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