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Lemon Meringue Pie Cookies Recipe

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4.9 from 82 reviews

These Lemon Meringue Pie Cookies combine the bright tang of lemon curd with a fluffy, lightly toasted meringue atop a buttery, tender cookie base. Perfect bite-sized treats for those who love the classic flavors of lemon meringue pie in an easy-to-eat cookie form.

Ingredients

Scale

For the Cookie Dough

  • 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

For the Lemon Filling

  • 1/4 cup lemon juice
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 tablespoon cornstarch
  • 1/4 teaspoon lemon zest

For the Meringue

  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Chill the Dough: Press the dough together to form a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up.
  3. Preheat the Oven and Roll Dough: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a cookie cutter to cut out circles.
  4. Bake the Cookies: Place the cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until the edges are lightly golden. Let cool completely on the baking sheet.
  5. Make the Lemon Filling: In a saucepan, whisk together lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and cool completely.
  6. Prepare the Meringue: In a large bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, beating until stiff peaks form.
  7. Assemble Cookies: Spoon a small amount of the cooled lemon filling onto each cooled cookie. Top each with a dollop of meringue.
  8. Broil the Cookies: Place the cookies under the broiler for 1-2 minutes, or until the meringue is lightly golden brown. Watch carefully to prevent burning. Let cool completely before serving.

Notes

  • Ensure the lemon filling is completely cool before adding to the cookies to prevent melting the meringue.
  • Watch the cookies closely while broiling as meringue can brown quickly.
  • Cookies can be stored in an airtight container at room temperature for up to 2 days for best texture.
  • For a more intense lemon flavor, add additional lemon zest to the filling.

Keywords: lemon meringue cookies, lemon cookies, meringue cookies, lemon dessert cookie, citrus cookie, lemon pie cookies

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