Preheat the oven to 170℃ and line a baking tray with baking paper. In a mixing bowl break up the cookie dough that is fridge cold, add the lemon zest and mix it together using your hands.

Form into ball and pinch out pieces of the dough, approximately 1 tablespoon worth of dough. Roll into a ball between the palms of your hands and place on the baking tray. Create a cavity in the center of the ball with your thumb or the back of a spoon. Bake for 8-10 mins until the bottom is golden and the top is dry to touch. Let it cool completely.

To make the Lemon curd: whisk the egg yolk, sugar, cornstarch together in a sauce pot. Add the lemon juice, zest and whisk again. Place on the stove on low to medium heat. Stirring constantly, let the mixture come to boil. Once you see bubbles on the top it is done. Take it off the heat add the butter and whisk. Cover with clingfilm, making sure it touches the lemon curd to avoid a skin from forming. Let it cool completely.

Assemble: Spoon/Pipe a little of the lemon curd in the cavity of the cookies and pipe the meringue/royal icing on top. Blow torch the “meringue” if you like and serve. If you are not serving them immediately.