Lemon Meringue Pie Cookies Recipe

Introduction

Lemon Meringue Pie Cookies capture all the bright, tangy flavor of classic lemon meringue pie in a delightful, bite-sized treat. These cookies feature a tender shortbread base topped with a rich lemon filling and a fluffy, toasted meringue. They make a perfect refreshing dessert or an impressive addition to any cookie platter.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/4 teaspoon salt
• 1/4 cup lemon juice
• 1/4 cup granulated sugar (for lemon filling)
• 1 large egg yolk
• 1 tablespoon cornstarch
• 1/4 teaspoon lemon zest
• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar (for meringue)

Instructions

1. Step 1: In a large bowl, whisk together flour, powdered sugar, and salt. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2. Step 2: Press the dough together to form a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Step 3: Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter.
4. Step 4: Place cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until lightly golden. Let cool completely on the baking sheet.
5. Step 5: In a saucepan, whisk together lemon juice, granulated sugar (for filling), egg yolk, cornstarch, and lemon zest.
6. Step 6: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool completely.
7. Step 7: In a large bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
8. Step 8: Gradually add granulated sugar (for meringue), one tablespoon at a time, beating until stiff peaks form.
9. Step 9: Spoon a small amount of lemon filling onto each cooled cookie. Top with a dollop of meringue.
10. Step 10: Broil cookies for 1-2 minutes, or until the meringue is lightly golden brown. Let cool completely before serving.

Tips & Variations

• Chilling the dough before rolling helps prevent shrinking and keeps the cookies tender.
• Use fresh lemon juice and zest for the best bright, authentic flavor.
• If you don’t have a broiler, you can use a kitchen torch to lightly toast the meringue.
• For a colorful twist, add a small amount of finely chopped fresh berries on top of the lemon filling before adding meringue.

Storage

Store the cookies in an airtight container at room temperature for up to 2 days to maintain the best texture. Because of the lemon filling and meringue topping, they are best enjoyed fresh and do not freeze well. If needed, let refrigerated cookies come to room temperature before serving. Avoid storing in a humid environment to keep the meringue crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon filling ahead of time?

Yes, you can prepare the lemon filling a day in advance. Store it covered in the refrigerator and bring it to room temperature before assembling the cookies.

What if I don’t have cream of tartar for the meringue?

If you don’t have cream of tartar, you can use an equal amount of lemon juice or white vinegar to help stabilize the egg whites while beating the meringue.

Lemon Meringue Pie Cookies Recipe

Print Recipe

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4.6 from 111 reviews

These Lemon Meringue Pie Cookies combine the delicate tartness of lemon curd with fluffy meringue atop buttery, tender cookie bases. Perfectly bite-sized, they offer the refreshing flavors of a classic lemon meringue pie in a charming cookie form, ideal for tea time or dessert platters.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/4 teaspoon salt

Lemon Filling

• 1/4 cup lemon juice
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1 tablespoon cornstarch
• 1/4 teaspoon lemon zest

Meringue Topping

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar

Instructions

1. Prepare the Dough: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2. Chill the Dough: Press the dough together to form a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
3. Roll and Cut Cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a cookie cutter to cut out circles.
4. Bake Cookies: Place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes or until lightly golden. Allow them to cool completely on the baking sheet before proceeding.
5. Make Lemon Filling: In a saucepan, whisk together lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest. Cook over medium heat, stirring constantly until the mixture thickens and reaches a boil. Remove from heat and let cool completely.
6. Prepare Meringue: In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, beating until stiff peaks form.
7. Assemble Cookies: Spoon a small amount of the cooled lemon filling onto each cookie. Top each with a dollop of meringue.
8. Broil Meringue: Place the cookies under the broiler for 1-2 minutes until the meringue is lightly golden brown. Watch carefully to prevent burning.
9. Cool and Serve: Let the cookies cool completely before serving to allow the meringue to set.

Notes

• Ensure the egg whites for meringue are at room temperature for better volume.
• Be careful with the broiler step—stay attentive as meringue can brown quickly.
• Use fresh lemon juice for the best tangy flavor.
• Cookies should be completely cooled before adding lemon filling and meringue to prevent melting or sliding.
• Store cookies in an airtight container at room temperature for up to 2 days to maintain freshness.

Keywords: Lemon Meringue Cookies, Lemon Cookies, Meringue Cookies, Dessert Cookies, Lemon Pie Cookies, Baked Cookies