Introduction

These Best Lemon Meringue Pie Cookies combine zesty lemon curd with fluffy Swiss meringue atop soft, buttery cookies. They capture the classic flavors of lemon meringue pie in a delightful handheld treat perfect for any occasion.

The image shows several round cookies with three visible layers: the bottom layer is a smooth, light brown cookie base with a slightly rough texture; the middle layer is a swirl of white and pale yellow soft cream, giving a fluffy and airy appearance; the top layer is a torched meringue swirl with golden and dark brown spots, adding a toasted effect. The cookies are placed close together on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g light brown sugar (about 3/4 cup)
Zest from 2 lemons
90 g unsalted butter, softened (approximately 6 1/3 tablespoons)
1 large egg, at room temperature
1 teaspoon vanilla essence
160 g all-purpose flour (around 1 1/3 cups)
1 teaspoon baking powder
1/2 teaspoon salt
28 g unsalted butter, cut into cubes (2 tablespoons)
65 g white sugar (about 1/4 cup + 1 tablespoon)
40 g fresh lemon juice (roughly 3 tablespoons)
Zest of 1 lemon
2 egg yolks
1/8 teaspoon salt (for curd)
2 egg whites
100 g white sugar (equivalent to 1/2 cup)
1/8 teaspoon salt (for meringue)
1 teaspoon cornstarch
1 teaspoon vanilla essence (for meringue)

Instructions

Step 1: Prepare the Cookie Dough. In a medium bowl, combine the brown sugar and lemon zest. Rub the zest into the sugar with your fingers to release the oils. Add softened butter and beat with a mixer until light and fluffy, about 2–3 minutes. Mix in the egg and vanilla and beat an additional minute. Add flour, baking powder, and salt. Fold gently with a rubber spatula just until no flour streaks remain.
Step 2: Prepare the Lemon Curd. Place cubed butter in a small mixing bowl with a fine mesh sieve on top and set aside. In a small saucepan, whisk together white sugar, lemon juice, lemon zest, egg yolks, and 1/8 teaspoon salt. Cook over medium heat, stirring constantly until thickened and at least 170°F (76°C). Remove from heat and strain the curd through the sieve over the butter. Stir until butter melts and mixture is smooth. Chill in the fridge.
Step 3: Bake the Cookies. Chill the dough if desired, then preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Scoop 3-tablespoon portions of dough onto the sheet, spaced apart. Bake 10–12 minutes until edges are golden and tops look slightly wet. Let cookies rest on the sheet for 5 minutes before transferring to a wire rack to cool.
Step 4: Make the Swiss Meringue. Combine egg whites and sugar in a small saucepan. Heat over medium, whisking constantly until the mixture reaches 170°F (76°C). Transfer to a mixing bowl and add salt, cornstarch, and vanilla. Whip with a mixer on high until stiff peaks form.
Step 5: Assemble and Torch the Cookies. Once cooled, top each cookie with about 2 tablespoons of Swiss meringue. Swirl some lemon curd into the meringue on each cookie, leaving some meringue visible. Use a culinary torch to toast the meringue until golden. Serve and enjoy!

Tips & Variations

For extra lemon flavor, add a pinch of lemon zest to the meringue before whipping.
If you don’t have a torch, briefly broil the meringue in the oven, watching carefully to avoid burning.
Ensure eggs are at room temperature for best meringue volume and dough consistency.
Use fresh lemon juice for the brightest, freshest curd flavor.

Storage

Store assembled cookies in an airtight container in the refrigerator for up to 3 days. To keep the meringue soft, avoid freezing. Reheat briefly with a kitchen torch if the meringue loses its toasted texture.

How to Serve

The image shows four lemon meringue cookies on a white marbled surface. Each cookie has two main layers: the bottom layer is a round, light golden-brown cookie with a soft and slightly cracked texture. On top is a thick swirl of white meringue with toasted light brown edges, creating a burnt look around the swirls. In the very center of each swirl is a glossy, bright yellow lemon curd dollop. The textures of the meringue and lemon curd shine softly under the light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be prepared and chilled in the refrigerator for up to 24 hours before baking. This helps enhance flavor and control spreading.

What if I don’t have a culinary torch to brown the meringue?

You can place the assembled cookies under a hot broiler for 1-2 minutes, watching closely to avoid burning, or enjoy the meringue as is for a softer topping.