These cute lemon meringue cookies look just like little lemon meringue pies, but in cookie form. A soft cookie base filled with tart and tangy lemon curd and topped with fluffy, toasted meringue. These bright and refreshing cookies take only 10 ingredients to bake up.
Lemon desserts are one of our favorites here - they have the perfect combination of bright and tangy citrus mixed with sweet flavors. And these lemon meringue cookies are no exception.
Pie and cake flavored cookies are a fun spin on dessert - just like these key lime cookies, pumpkin pie cookies and these apple pie cookies. This pie inspired cookie recipe looks just like a mini cookie version of the real thing.
Ingredients
- Butter - unsalted + softened
- Granulated Sugar
- Egg
- Lemon Zest
- Salt
- Baking Powder
- Flour
- Lemon Curd
- Egg Whites
- Vanilla
See recipe card for quantities.
Substitutions & Variations
Here are a few ideas to change up these cookies with different ingredients.
- Make Lemon Curd - we wanted to make these super fast and easy, so we used store bought lemon curd. But, you can certainly make your own homemade lemon curd.
- Skip the cookie base - if you want a really light dessert, don't make the cookie base. Simply make your meringue and add lemon extract. Pipe it into star shapes and bake.
If you love lemon meringue - try these lemon meringue cupcakes also.
Instructions
Follow these simple instructions to bake up a batch of your own lemon meringue pie cookies.
Step one: Preheat the oven to 350 degrees Fahrenheit. Add parchment paper to your cookie sheet or spray it with non stick cooking spray
Step two: Add butter and sugar to mixing bowl and cream together on medium high speed for 2 - 3 minutes.
Step three: Add in egg and lemon zest. Mix on medium until combined.
Step four: Add in salt, baking powder and flour. Mix on medium low, scraping sides as needed until well combined.
Step five: Scoop tablespoon sized balls of dough. Roll them into balls and place a few inches apart on baking sheet. Use a teaspoon to create an indent in the center of each. Bake for 14 minutes or until golden brown.
Step six: Make meringue by adding a little sugar, egg whites and vanilla into mixing bowl. Whip on medium for 1 - 2 minutes until soft peaks form.
Step seven: Slowly add in remaining sugar in small increments. Continue whipping on medium for a few minutes until stiff peaks form.
Step eight: Place a small dollop of lemon curd in the center of each cookie. Add meringue to piping bag fitted with large star tip.
Step nine: Place a large dollop of meringue on top of each cookie. Use kitchen torch to toast meringue.
Hint: if you don't have a kitchen torch, you can toast it in the oven on broil for a minute or two.
Recipe Tips for Success
- Don't over whip meringue - you want to be sure that the meringue forms stiff peaks so that it holds it form properly. However, if you overwhip it the meringue can deflate.
- Don't overbake cookies - cookie centers will not be fully set when you remove from the oven. They will continue to bake and set as they cool. Just ensure bottoms are slightly golden brown.
Storage
Store for 3 - 5 days in the refrigerator in an airtight container. Or, you can freeze for up to 6 months.
If you are freezing, make sure to flash freeze first so they don't stick together. Place on a cookie sheet and freeze until meringue and curd is hard. Then wrap and package.
Lemon Meringue Cookies
Equipment
- Mixing bowl
- Hand or Stand Mixer
- measuring cups
- Measuring Spoons
- Baking Sheet
- Piping Bag
- Large Star piping tip
- Kitchen torch optional
Ingredients
- .5 cup Butter unsalted, softened
- .75 cup Granulated sugar .25 cup separated for rolling dough
- 1 Egg
- 2 teaspoon Lemon Zest
- .5 teaspoon Salt
- .5 teaspoon Baking Powder
- 1.5 cup Flour
- .5 cup Lemon Curd
For the Meringue
- 2 Egg Whites
- .5 cup Granulated Sugar
- .25 teaspoon Vanilla
Instructions
- Preheat oven to 350 degrees and line baking sheet with parchment paper or spray with non-stick cooking spray.
- Add .5 cup butter and .5 cup sugar to mixer. Cream together on medium high for 2 - 3 minutes.
- Add in 1 egg and 2 teaspoons of lemon zest. Mix on medium until combined.
- Add in .5 teaspoon salt, .5 teaspoon baking powder and 1.5 cups flour. Mix on medium low, scraping down sides as needed until well combined.
- Scoop out tablespoon sized balls of dough, roll them into a ball and place them on the baking sheet a few inches apart.
- Use the back of a teaspoon and make a small indent in the center of each cookie.
- Bake about 14 minutes, or until bottoms are lightly brown. Remove from oven and allow to cool.
- To make meringue: Add 2 egg whites, 1 tablespoon of the .5 cup of sugar and .25 teaspoon of vanilla in to a mixing bowl. Whip on medium for 1 - 2 minutes until soft peaks form. Then, slowly add in remaining sugar while whipping on medium until stiff peaks form.
- Transfer meringue to a piping bag with a large star tip.
- Scoop a small amount of lemon curd into the indent of each cookie.
- Pipe a small mound of meringue on the center of each cookie on top of the lemon curd.
- To toast meringue: use a kitchen torch. Or, place cookies in oven on broil for 1 - 2 minutes.
Notes
- Don't overbake cookies. Bottoms should be lightly brown when you remove from the oven. Centers will continue to set as they cool.
- Don't overwhip meringue. If you whip too hard to too long it will begin to deflate.
- If you don't have a kitchen torch, you can toast meringue by putting cookies in oven under broil for 1 - 2 minutes.
- Keep in an airtight container in the fridge for 3 - 5 days. Or, freeze for around 6 months. If freezing, make sure to flash freeze before packaging so that cookies don't stick together.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
