May Market Lemon Meringues

8 lbs flour
7 T cornstarch
5 T baking soda
3 T salt
6 boxes butter
11 C brown sugar
7 C or 1 cereal container sugar
21 eggs
3/4 C bottle vanilla

2 containers lemon extract

24 oz candied lemon peel
2 large bags white chocolate chips
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20 cookie boxes for half dozens
90 cookie bags for doubles
10 pages labels
20 hours labor
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420 g flour
1 T cornstarch
1.5 t baking soda
1 t salt
1 1/2 C butter, melted
440 g light brown sugar
134 g sugar

3 eggs

1 yolk

4 t lemon extract
4 t vanilla extract

10 sheets graham crackers, crushed

1 1/2 C candied lemon peel, chopped

1 1/2 C white chocolate chips

24 regular large marshmallows (1/2 bag)

Whisk together drys.
Whisk melted butter and sugars.
Beat in egg and extracts.
Mix in dry ingredients on low speed just until combined.
Using a silicone spatula, scrape down sides.
Fold in add-ins (grahams, peel, white chocolate chips).

Cut marshmallows in half.

With a 3T scoop, measure flat and roll dough around marshmallow half.
Bake at 350 for 9 + 9 mins.
If baking on several racks, rotate upwards (bottom racks burn).
Circle shape and top.
Cool and package.