Lemon Meringue Cookies
These cute lemon meringue cookies are the perfect combination of sweet and tart lemon flavor. Topped off with dollops of light meringue, these are perfect for pie lovers who want a cookie instead.
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
Tips
- 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
Calories: 196kcalCarbohydrates: 31gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27mgSodium: 174mgPotassium: 27mgFiber: 0.4gSugar: 21gVitamin A: 205IUVitamin C: 0.3mgCalcium: 14mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.