In a mixing bowl, combine 1 ½ cups of all-purpose flour, ½ cup of powdered sugar, and a pinch of salt. Cut in ½ cup of chilled, cubed unsalted butter until the mixture resembles coarse crumbs.

Press the dough together until it holds its shape, then refrigerate for about 15 minutes while you prepare the filling.

In a separate bowl, whisk together ⅓ cup of lemon juice, ½ cup of granulated sugar, 1 egg yolk, 1 tablespoon of cornstarch, and 1 tablespoon of lemon zest until smooth.

Set it aside for now, as you’ll need it soon.

In a clean mixing bowl, beat 2 large egg whites with ¼ teaspoon of cream of tartar on medium speed until slight peaks form.

Gradually add ½ cup of granulated sugar while continuing to whip the egg whites until stiff, glossy peaks form.

Preheat your oven to 200°F (90°C). On a parchment-lined baking sheet, roll out the chilled dough and use a cookie cutter to make circles.

Spoon a small amount of the lemon filling onto each cookie base and top with whipped meringue, creating peaks.

Bake the cookies for about 20–25 minutes until the meringue dries without browning.

Turn off the oven and crack the door open, allowing the cookies to cool gradually inside for about 10–15 minutes before transferring to a wire rack.