Introduction

Lemon Meringue Pie Cookies offer a delightful twist on the classic pie, combining a buttery cookie base with tangy lemon curd and fluffy meringue. These bite-sized treats are perfect for sharing at gatherings or enjoying as a sophisticated dessert.

The image shows four lemon meringue tarts placed on a white marbled surface. Each tart has three visible layers: the bottom layer is a pale yellow, crumbly cookie base, the middle layer is a smooth and glossy yellow lemon curd, and the top layer is a fluffy white meringue with browned peaks from toasting, swirled in a circular pattern with a light golden-brown color on the outer edges. The tarts appear evenly spaced with a soft focus in the background, highlighting textures and colors of the topping and base. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/4 cup lemon juice
1/4 cup granulated sugar (for lemon filling)
1 large egg yolk
1 tablespoon cornstarch
1/4 teaspoon lemon zest
2 large egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar (for meringue)

Instructions

Step 1: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the chilled butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
Step 2: Press the dough together to form a ball, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
Step 3: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness and cut out circles using a cookie cutter.
Step 4: Place the cookies on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes or until the edges are lightly golden. Allow them to cool completely on the baking sheet.
Step 5: In a saucepan, whisk together lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest until smooth.
Step 6: Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and let it cool completely.
Step 7: In a clean 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.
Step 8: Gradually add the granulated sugar, one tablespoon at a time, beating until stiff peaks form and the meringue is glossy.
Step 9: Spoon a small amount of the cooled lemon filling onto each cookie, then top with a dollop of meringue.
Step 10: Place the cookies under a broiler for 1 to 2 minutes until the meringue is lightly golden. Let them cool completely before serving.

Tips & Variations

For an extra lemony punch, add a bit more zest to the filling or sprinkle zest on top before broiling.
If you don’t have cream of tartar, use a few drops of lemon juice as a substitute to stabilize the meringue.
Use a small offset spatula or piping bag to pipe the meringue for a neater presentation.

Storage

Store the cookies in an airtight container at room temperature for up to 2 days. Because the meringue can become sticky or soft, it’s best to serve them fresh. If needed, keep leftover cookies in the refrigerator for up to 3 days and reheat briefly under the broiler to refresh the meringue’s texture.

How to Serve

The image shows six round desserts placed on a dark baking tray. Each dessert has three layers: the bottom layer is a light brown cookie with a rough texture, the middle layer is a smooth bright yellow cream, and the top layer is a thick white meringue with toasted light brown peaks and swirls giving it a fluffy, glossy, and soft appearance. Small white sprinkles dot the meringue and the tray's surface. The tray is resting on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours before rolling and baking. Just be sure to wrap it tightly to prevent drying out.

What if I don’t have fresh lemons for the filling?

You can use bottled lemon juice in a pinch, but fresh lemon juice and zest will give the best flavor and brightness to the filling.