Preheat oven to 212°F (100°C) and line a baking sheet with parchment paper.
In a clean bowl, begin whipping the egg whites on low speed until soft peaks form.
Gradually add the granulated sugar, one spoonful at a time, while continuously whipping. Add the lemon juice and vanilla extract.
Add the grated lemon zest and continue whipping until the meringue is stiff and glossy.
Using a piping bag, form small mounds or swirls onto the prepared baking sheet.
Bake the meringues for 1.5-2 hours at low temperature until crisp. Leave them to cool in the oven to dry out completely.
Before serving, dust with powdered sugar and garnish with lemon zest, if desired.
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