Prepare the Basic Meringue with the following change: After peaks have formed, quickly beat in the lemon zest and extract.
Cut parchment paper or brown paper grocery bags to cover the ungreased cookie sheets.
Drop the meringue by teaspoonfuls (5 mL) onto the paper.
Bake in a preheated 250°F (120°C) oven for 40 minutes.
Turn the oven off and leave the meringues inside the closed oven for an additional 5 minutes.
Remove from the oven and cool for a minute or two.
Use a spatula to remove the meringues from the paper.