Makes about 2 dozen cookies

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

Here’s one of my favourite Passover cookies which comes from my low-fat cookbook MealLeaniYumm! (now Healthy Helpings) These guilt-free treats taste a lot like lemon meringue pie! They’re easy to make and fat-free. Each cookie contains just 14 calories and 3 grams of carbohydrate! It’s the perfect ending for any meal, Passover or year ‘round. Enjoy!

Preheat oven to 250°F. Spray a foil-lined baking sheet with nonstick spray. In a large glass or stainless 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 cookie 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.

These can be frozen, or store them in a tightly covered container.

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