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Lemon Meringue Hamantaschen


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Lemon Meringue Hamantaschen


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Lemon Meringue Hamantaschen


  • Prep Time : 15 min
  • Cook Time : 20 min
  • Ready Time : 35 min



  • 4 cups Flour
  • 4 Eggs
  • 1 Cup Oil
  • 1 tbsp apple juice
  • 2 tsp. baking powder
  • 1 tsp lemon extract
  • 1 22 oz can lemon pie filling
  • confectioner's sugar to sprinkle on top



  1. Preheat oven to 350.
  2. Grease cookie sheets.
  3. Place all ingredients in a large mixer bowl and beat together. You may need to add a drop more oil or flour, depending on the consistency. (Instead of continuously rolling out the dough and using a glass to cut circles, I just formed small balls and pressed them down flat. It saved a lot of effort, and it made the hamantashen slightly thicker.)
  4. Spoon a dollop of lemon pie filling in the center and pinch the corners to form a hamantash. Make sure to pinch corners really well!
  5. Place on greased cookie sheets 1 inch apart, and bake for approximately 20 minutes. Let them cool, then use a small strainer to sprinkle confectioner’s sugar on top.





3 Responses to Lemon Meringue Hamantaschen

  1. avatar says: michele

    could you please recheck this reciepe? Something was missing from my dough when I prepared it. I ended up throwing it out.

    • If dough is too crumbly try adding a bit of water or milk, very little at a time. Crumbly means it is too dry.

  2. avatar says: Gabriella

    Hi! Do you know if this dough will work with 70% whole wheat flour? Thanks

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