Name: Lemon Meringue Pie Cookies: Sweet Bites of Sunshine Bliss
Prep time: 30 min
Cook time: 12 min
Total time: 72 min
Ingredients: 1 cup brown sugar (light brown sugar can be used); 2 large lemons (Eureka or Lisbon) (Meyer lemons can yield a sweeter cookie); 1 cup butter (room temperature); 1 large egg (room temperature); 1 teaspoon vanilla extract; 2 cups all-purpose flour (avoid overmixing); 1 teaspoon baking powder; 1/4 teaspoon salt; 2 large egg whites (ensure no grease is present); 1/2 cup sugar (for meringue); 1 tablespoon cornstarch; 1 cup sugar (adjust to taste); 1/2 cup lemon juice (freshly squeezed); 2 tablespoons lemon zest; 3 large egg yolks (temper properly while cooking)

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Walking through the kitchen, I caught a whiff of lemony goodness that whisked me back to summer picnics and family gatherings. If you’re craving a delightful twist on a classic favorite, these Easy Lemon Meringue Pie Cookies are just what you need. Imagine a tender cookie base, kissed with zesty lemon, topped with fluffiness that rivals the clouds. The best part? They’re a breeze to whip up, making them perfect for bake sales or cozy afternoons at home. Plus, they’re make-ahead friendly, so you can impress your guests with minimal fuss. Curious about how to bring this citrusy dream to life? Let’s dive into the recipe together!

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Why Are These Cookies So Irresistible?

Simplicity shines through in this recipe—perfect for both new and seasoned bakers! Bright, zesty flavors bring a lively twist to your cookie jar, while the fluffy meringue topping adds a delightful contrast. Versatile crowd-pleaser, these cookies are ideal for bake sales or afternoon tea, and they look stunning on any dessert table. Plus, with the ability to make the cookie base and lemon curd ahead of time, you’ll have more moments to enjoy with loved ones. If you love lemon, don’t forget to check out our delicious Lemon Blackberry Cake for an extra treat!

Lemon Meringue Pie Cookies Ingredients

For the Cookie Base
• Brown Sugar – Adds sweetness and moisture for a soft texture; you can use light brown sugar for a similar effect.
• Lemons (Eureka or Lisbon) – Provide the essential tangy flavor; Meyer lemons can yield a sweeter cookie if you prefer.
• Butter – Contributes richness and flavor; ensure it’s at room temperature for optimal mixing.
• Egg – Binds ingredients and aids in leavening; using a room temperature egg will help with incorporation.
• Vanilla Extract – Enhances the overall flavor profile of the cookies.
• All-purpose Flour – Provides structure and form; avoid overmixing to ensure cookies remain tender.
• Baking Powder – A leavening agent that promotes rising.
• Salt – Balances sweetness and enhances flavor.

For the Meringue Topping
• Egg Whites – Essential for achieving a light, airy meringue; ensure no grease is present for proper whipping.
• Sugar (for meringue) – Sweetens the meringue and helps stabilize the egg whites.
• Cornstarch – Improves the meringue’s texture, giving it stability and preventing weeping.

For the Lemon Curd
• Sugar – Sweetens the lemon curd and balances acidity; adjust according to taste preference.
• Lemon Juice – Provides that bright citrus punch; freshly squeezed gives the best flavor.
• Zest – Adds aromatic oils and intensifies the lemon flavor; don’t skip this!
• Egg Yolks – Create a rich, creamy texture in the curd; be sure to temper them properly while cooking.

Bring your kitchen to life with these delightful Lemon Meringue Pie Cookies and enjoy the sweet moments they create!

Step‑by‑Step Instructions for Lemon Meringue Pie Cookies

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring an easy release for your cookies. This initial setup is crucial as it allows the Lemon Meringue Pie Cookies to bake evenly and achieve that lovely golden edge.

Step 2: Mix the Cookie Base
In a mixing bowl, combine the brown sugar with lemon zest, using your fingers to rub them together. This step releases aromatic oils, intensifying the flavor. Next, beat in room temperature butter until the mixture is fluffy and light, then add the egg and vanilla extract, creating a cohesive dough.

Step 3: Incorporate Dry Ingredients
Gradually mix in the all-purpose flour, baking powder, and salt, combining just until no dry spots remain. Be careful not to overmix, as this will keep your cookies tender. Once mixed, cover the bowl and chill the dough in the refrigerator for about 30 minutes to help it firm up.

Step 4: Prepare the Lemon Curd
While the dough chills, it’s time to make the lemon curd. In a saucepan, combine sugar, lemon juice, lemon zest, egg yolks, and a pinch of salt. Cook over medium heat, stirring constantly for about 7–10 minutes until the mixture thickens and coats the back of a spoon.

Step 5: Strain and Cool the Curd
Once thickened, strain the lemon curd through a fine sieve into a bowl containing cooled butter. This step ensures a silky texture. Stir until smooth, then cover and refrigerate the curd to help it set further while you prepare the cookies.

Step 6: Bake the Cookies
Return to your chilled dough, and using a cookie scoop, drop rounded balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden; the centers may look slightly underbaked.

Step 7: Cool the Cookies
Once baked, carefully remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Afterward, transfer them to a cooling rack to cool completely. This step ensures they obtain the right texture for the lemon curd and meringue topping.

Step 8: Make the Meringue
Now for the meringue! In a heatproof bowl, combine egg whites and granulated sugar. Place over a saucepan of simmering water, whisking constantly for about 4–5 minutes until the sugar dissolves and the mixture feels warm to the touch. Then, whip on high speed until stiff peaks form, resulting in a glossy meringue.

Step 9: Assemble the Cookies
To assemble, take your cooled cookies and spoon a dollop of lemon curd on top of each one. Next, generously spread the whipped meringue over the curd, swirling it for a beautiful finish. This combination creates the perfect bite of tangy lemon and fluffy meringue on your Lemon Meringue Pie Cookies.

Step 10: Toast the Meringue
Using a culinary torch, gently toast the meringue until golden brown, which should take just a minute or two. Keep the torch moving continuously to avoid burning. This step adds a lovely crunch and enhances the flavor of the meringue topping, completing the cookie experience.

Step 11: Serve or Store
Once toasted, your Lemon Meringue Pie Cookies are ready to serve! If you’re not enjoying them immediately, store them in an airtight container in the fridge. These cookies are best enjoyed within 2-3 days, but the base and lemon curd can be prepared ahead for convenience.

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Lemon Meringue Pie Cookies Variations

Feel free to explore these delightful takes on the classic Lemon Meringue Pie Cookies to suit your taste and occasion!

Almond Extract: Swap out vanilla for almond extract to give your cookies a hint of nuttiness. This makes for a lovely twist that pairs beautifully with the lemon.
Chocolate Lovers: Fold in finely grated chocolate into your meringue for a decadent flavor infusion. It adds a rich depth to the fluffy topping—who can resist chocolate?
Fruity Twist: Try incorporating zest from other citrus fruits like lime or orange into the cookie base for a colorful flavor profile. Each bite will burst with citrus sunshine!
Whole Wheat Flour: For a healthier option, substitute all-purpose flour with whole wheat flour to add a nutty flavor and extra fiber. The cookies will still retain their delightful texture!
Dairy-Free Delight: Use a dairy-free butter alternative and almond or soy milk to create a perfectly fluffy and delicious meringue without any dairy. Everyone can enjoy these cookies!
Spicy Sweetness: Add a pinch of cayenne pepper to the cookie dough for a surprising spicy twist that plays beautifully with the sugar and lemon.
Zesty Cream Cheese: Instead of lemon curd, try a sweetened cream cheese filling mixed with lemon zest for a rich and tangy alternative.

For more delightful recipes that showcase lemon, don’t miss out on our Raspberry Lemon Heaven for a vibrant dessert possibility, or indulge in our delicious Cod Coconut Lemon for a zesty main course!

Make Ahead Options

These Lemon Meringue Pie Cookies are fantastic for meal prep, allowing you to streamline your baking process! You can prepare the cookie base and lemon curd up to 2 days in advance. Simply follow the initial steps of mixing and chilling the dough, and make the lemon curd to refrigerate. To maintain their delightful texture, store the cookie base in an airtight container and cover the lemon curd tightly. When you’re ready to serve, bake the cookies fresh, then assemble them with the meringue and lemon curd right before enjoying. This way, you’ll have the best of both worlds: freshly baked cookies with minimal effort on the day of your gathering!

What to Serve with Lemon Meringue Pie Cookies

These delightful treats provide the perfect starting point for crafting a memorable meal or snack experience.

Earl Grey Tea: The floral notes enhance the bright lemon flavors, making it an elegant pairing for afternoon enjoyment.
Fresh Berries: Juicy strawberries or blueberries add a refreshing contrast, balancing the sweetness of the cookies with their natural tartness.
Vanilla Ice Cream: Creamy ice cream complements the chewy cookie base and lusciously smooth lemon curd, creating a deliciously indulgent dessert.
Whipped Cream: A dollop of lightly sweetened whipped cream adds a cloud-like texture that harmonizes beautifully with the crisp meringue.
Lemonade or Citrus Punch: A refreshing citrus drink elevates the zesty experience, bringing a bright and cheerful touch.
Chocolate Dipped Strawberries: The rich chocolate adds a decadent twist, creating a lovely interaction of flavors that surprise the palate.
Sparkling Water with Mint: A crisp drink option that cleanses the palate and enhances the lemon notes, perfect for a hot day.
Cheese Plate: Soft cheeses, like mascarpone or goat cheese, offer a tangy contrast that uniquely complements the sweet and zesty cookies.

Expert Tips for Lemon Meringue Pie Cookies

Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for better mixing and texture in your Lemon Meringue Pie Cookies.
Avoid Greasy Bowls: When whipping egg whites for the meringue, make sure your mixing bowl is completely grease-free to achieve stiff peaks.
Strain the Curd: Always strain your lemon curd after cooking to eliminate lumps, resulting in a smooth and creamy texture.
Chill the Cookies: Chill the cookie dough before baking to help them maintain their shape while baking, avoiding overly flat cookies.
Toast Carefully: When toasting the meringue, move the torch steadily to prevent burning and ensure an even golden brown color.

How to Store and Freeze Lemon Meringue Pie Cookies

Fridge: Store your cookies in an airtight container in the refrigerator for up to 2-3 days to maintain freshness and flavor.

Freezer: If you want to freeze your cookies, place them in a single layer on a baking sheet to freeze for a couple of hours. Once frozen, transfer them to a freezer-safe bag or container for up to 2 months.

Cookie Base & Curd: Prepare the cookie base and lemon curd in advance—both can be made 2 days ahead and stored in the fridge, allowing for quick assembly later.

Reheating: If you’ve stored frozen cookies, thaw them in the fridge overnight and reheat in a warm oven (around 300°F) for a few minutes before serving to restore their delightful texture.

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Lemon Meringue Pie Cookies Recipe FAQs

How do I select the best lemons for this recipe?
Absolutely! Look for firm lemons that are heavy for their size, indicating juiciness. The skin should be bright yellow without any dark spots. Eureka or Lisbon lemons are best for that zesty flavor, but if you prefer a sweeter taste, Meyer lemons are a lovely alternative.

How should I store Lemon Meringue Pie Cookies?
To keep your cookies fresh, store them in an airtight container in the refrigerator for up to 2-3 days. If you’re preparing them ahead of time, the cookie base and lemon curd can be made up to 2 days in advance and stored separately until assembly.

Can Lemon Meringue Pie Cookies be frozen?
Yes! To freeze your cookies, place them in a single layer on a baking sheet for a couple of hours until firm. Afterward, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Just thaw in the fridge overnight before enjoying!

What should I do if my meringue doesn’t form stiff peaks?
Very! If your meringue isn’t coming together, check that your bowls and beaters are completely grease-free. Make sure your egg whites are at room temperature, and whip them until soft peaks form before gradually adding sugar. Continue whipping until stiff peaks develop; this could take a few minutes.

Are there any dietary considerations for these cookies?
Yes, keep in mind that these cookies contain eggs and dairy. If you’re making them for someone with allergies, it’s essential to communicate these ingredients. You could try a dairy-free butter substitute and egg replacers, but this will alter the texture and flavor slightly. Always ensure to check with guests for any specific dietary needs!