For the Cookie Base:

150 g light brown sugar (about 3/4 cup)

Zest from 2 lemons

90 g unsalted butter, softened (approximately 6 1/3 tablespoons)

1 large egg, at room temperature

1 teaspoon vanilla essence

160 g all-purpose flour (around 1 1/3 cups)

1 teaspoon baking powder

1/2 teaspoon salt

For the Lemon Curd:

28 g unsalted butter, cut into cubes (2 tablespoons)

65 g white sugar (about 1/4 cup + 1 tablespoon)

40 g fresh lemon juice (roughly 3 tablespoons)

Zest of 1 lemon

2 egg yolks

1/8 teaspoon salt

For the Swiss Meringue:

2 egg whites

100 g white sugar (equivalent to 1/2 cup)

1/8 teaspoon salt

1 teaspoon cornstarch

1 teaspoon vanilla essence

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Prepare the Cookie Dough: Rub lemon zest into brown sugar, then mix in softened butter, egg, and vanilla. Add flour, baking powder, and salt. Chill dough for 30 minutes.
Prepare the Lemon Curd: Cook sugar, lemon juice, zest, egg yolks, and salt over medium heat until thickened. Strain and mix with butter, then chill.
Bake the Cookies: Preheat oven to 350°F (175°C). Scoop dough onto a baking sheet and bake for 10-12 minutes until edges are golden. Cool completely.
Make the Swiss Meringue: Heat egg whites and sugar until 170°F (76°C), then beat with salt, cornstarch, and vanilla until stiff peaks form.
Assemble and Torch: Top cookies with meringue and lemon curd, then use a culinary torch to brown the meringue.

For a dairy-free version, substitute with plant-based butter and use a dairy-free meringue.

Experiment with lime or orange zest for a citrusy twist.

You can drizzle melted dark chocolate over the meringue before torching for a chocolatey addition.