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Preheat oven to 200 degrees Fahrenheit. Line two baking sheets with parchment paper or a baking mat.
In the bowl of a stand mixer affixed with a whisk attachment, add the egg whites. Beat on medium-low until foamy. Add cream of tartar and salt. Continue beating on medium speed and slowly sprinkle in sugar. Do not add sugar too quickly.
Turn speed to high and continue to beat eggs until thick and glossy and stiff peaks form.
Gently fold in lemon zest, lemon juice, and vanilla extract with a spatula until just combined. Do not over stir.
Carefully spoon mixture in a piping bag fitted with a star tip. Pipe about one teaspoon of mixture for each cookie onto the prepared baking sheet. You can pipe these close together as they will not spread during baking.
Bake for about 2 hours or until hardened and no longer soft and sticky. Remove from oven and allow to cool completely.
Store in an airtight container.