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Best Lemon Meringue Pie Cookies Recipe

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★★★★★

4.7 from 91 reviews

Delight in these Best Lemon Meringue Pie Cookies, featuring a tender lemon-infused cookie base topped with homemade lemon curd and luxuriously toasted Swiss meringue. This recipe combines zesty citrus flavors with a light, sweet meringue topping for a refreshing twist on a classic dessert all in convenient cookie form.

Ingredients

Scale

Cookie Dough

  • 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

Lemon Curd

  • 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

Swiss Meringue

  • 2 egg whites
  • 100 g white sugar (equivalent to 1/2 cup)
  • 1/8 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla essence

Instructions

  1. Prepare the Cookie Dough: Begin by adding the light brown sugar to a medium mixing bowl. Zest two lemons into the sugar and rub the zest into the sugar with your fingers to release the oils for maximum lemon flavor. Add softened butter and beat with a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes. Incorporate the egg and vanilla essence and beat for an additional minute until combined. Sift in the all-purpose flour, baking powder, and salt. Fold gently with a rubber spatula until there are no flour streaks, being careful not to overmix.
  2. Prepare the Lemon Curd: While the dough chills, prepare the lemon curd. Place cubed unsalted butter in a small bowl with a fine mesh sieve on top. In a small saucepan over medium heat, combine white sugar, fresh lemon juice, lemon zest, egg yolks, and salt, whisking constantly. Cook until the mixture thickens and reaches at least 170°F (76°C). Remove from heat and strain the curd through the sieve into the butter. Stir until the butter melts and the curd is smooth. Refrigerate the curd until ready to use.
  3. Bake the Cookies: Preheat your oven to 350°F (175°C) once the dough has chilled adequately. Line a cookie sheet with parchment paper or a silicone baking mat. Using a 3-tablespoon cookie scoop, portion the dough onto the prepared sheet, spacing cookies apart to allow spreading. Bake for 10-12 minutes until cookie edges turn golden brown and tops look slightly wet. Let cookies rest on the hot baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
  4. Make the Swiss Meringue: While the cookies cool, prepare the Swiss meringue by combining egg whites and white sugar in a small saucepan. Place over medium heat and whisk constantly until the mixture reaches 170°F (76°C). Transfer to a mixing bowl, add salt, cornstarch, and vanilla essence. Using a mixer with a whisk attachment, beat until stiff peaks form and the meringue is glossy.
  5. Assemble and Torch the Cookies: Once cookies are at room temperature, top each with about 2 tablespoons of Swiss meringue. Swirl a spoonful of lemon curd into the meringue, allowing portions of meringue to peek through. Use a culinary torch to toast the meringue until it’s evenly golden and slightly crisped. Serve immediately and enjoy the bright, creamy, and textured lemon meringue pie cookie experience.

Notes

  • Ensure egg whites and yolks are at room temperature for best meringue and curd results.
  • Use fresh lemons for the brightest flavor and best zest results.
  • Exercise caution when torching meringue to prevent burning; move the torch continuously.
  • Chill dough before baking to improve texture and flavor development.
  • Cookies can be stored in an airtight container for up to 2 days; add meringue and torch just before serving.

Keywords: Lemon meringue pie cookies, lemon curd cookies, Swiss meringue cookies, homemade lemon cookies, toasted meringue dessert

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