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Lemon Meringue Pie Cookies 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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/lemon-meringue-pie-cookies-recipe/