I adore this recipe because it captures everything I enjoy about lemon meringue pie but in a portable, easy-to-serve cookie form. I appreciate how the buttery base balances the tart filling, and I like that the cookies look impressive without requiring complicated techniques. I also enjoy making the components ahead of time whenever I want to simplify my baking schedule.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Lemon Curd (see notes for shortcut idea) 1 ½ cups sugar 1 lemon zest ½ cup lemon juice 4 egg yolks ½ cup salted butter
Meringue (see notes for shortcut idea) 4 egg whites ¾ cup sugar
Directions
Preheat the oven to 375 degrees F.
Cream together the butter and sugar until light and fluffy. Add in the egg yolk and vanilla extract, then mix in the flour and cornstarch.
Separate the dough into 10 equal-sized balls and place them on a parchment-lined baking sheet.
Use a spoon or small measuring cup to create an indentation in the center of each dough ball. I like to press the sides up slightly so the curd sits neatly later.
Bake for 12–15 minutes, or until the cookies turn lightly golden.
While still warm, press down the indentation again if it puffed during baking.
To make the lemon curd, whisk the sugar, lemon zest, lemon juice, and egg yolks in a saucepan over medium heat until well combined.
Continue whisking until the mixture reaches 170 degrees F or thickens enough to coat the back of a spoon.
Remove from heat and stir in the butter until melted and smooth. Let the curd cool.
Spoon the cooled lemon curd into each cooled cookie.
For the meringue, place the sugar and egg whites over a double boiler and whisk constantly until the mixture reaches 160 degrees F.
Transfer to a stand mixer and whip until stiff, glossy peaks form.
Pipe the meringue onto the filled cookies.
Torch the tops until beautifully browned.
Servings and Timing
This recipe makes 10 cookies. Prep Time: 30 minutes Cook Time: 12 minutes Total Time: 42 minutes
Variations
I sometimes use store-bought lemon curd when I want a quicker version without compromising flavor. I also enjoy swapping the meringue for marshmallow fluff when I’m in a pinch, torching it lightly for that classic toasted finish. For a fun twist, I occasionally add a bit of coconut to the cookie base or mix a small amount of berry purée into the curd for a different flavor profile.
Storage/Reheating
I store these cookies in the refrigerator in an airtight container for up to three days. I prefer not to freeze them because the meringue can lose its texture. If I want to refresh the meringue’s appearance, I give it a quick, light torching right before serving.
FAQs
How far in advance can I make the components?
I like making the lemon curd up to a week ahead and the cookie bases a day or two early. I add the meringue right before serving.
Can I use unsalted butter instead of salted?
Yes, but I typically add a small pinch of salt to balance the sweetness.
Why did my cookie centers puff up?
This happens naturally during baking. I gently press the centers back down while the cookies are still warm.
Do I need a kitchen torch?
A torch gives the best control, but I sometimes use the broiler. I keep a close eye on the cookies to avoid burning.
Can I double the recipe?
Yes, I often double it to serve a crowd. I keep the baking time about the same.
What if I don’t have a stand mixer?
A hand mixer works well, though it may take a bit longer to achieve stiff peaks.
How do I know when the lemon curd is done?
I look for it to reach 170 degrees F or to coat the back of a spoon.
Can the meringue be made ahead?
I prefer making it fresh so the peaks stay firm and glossy.
Why is my meringue grainy?
It usually means the sugar didn’t fully dissolve. I whisk it thoroughly over the double boiler until smooth.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled works in a pinch.
Conclusion
I love how these lemon meringue pie cookies deliver all the charm of a classic dessert in a small, elegant package. With their buttery base, vibrant lemon curd, and perfectly toasted meringue, they always make a memorable treat.
Elegant lemon meringue pie cookies featuring a buttery shortbread base, bright homemade lemon curd, and silky toasted meringue. They capture all the charm of classic lemon meringue pie in a beautiful, bite-sized treat.
Ingredients
Cookie Base:
1 cup salted butter, softened
2/3 cup sugar
1 egg yolk
1 teaspoon vanilla extract
2 1/4 cups flour
2 teaspoons cornstarch
Lemon Curd:
1 1/2 cups sugar
Zest of 1 lemon
1/2 cup lemon juice
4 egg yolks
1/2 cup salted butter
Meringue:
4 egg whites
3/4 cup sugar
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cream the butter and sugar until light and fluffy. Add the egg yolk and vanilla, then mix in the flour and cornstarch.
Divide the dough into 10 balls and place on the baking sheet.
Press an indentation in the center of each dough ball, raising the edges slightly.
Bake for 12–15 minutes until lightly golden. While warm, press the centers again if they puffed.
To make the lemon curd, whisk sugar, lemon zest, lemon juice, and egg yolks in a saucepan over medium heat.
Cook, whisking constantly, until thickened and reaching 170°F (77°C). Remove from heat and stir in butter until smooth. Let cool.
Spoon cooled lemon curd into each cooled cookie.
For the meringue, heat egg whites and sugar over a double boiler, whisking constantly until the mixture reaches 160°F (71°C).
Transfer to a mixer and whip until stiff, glossy peaks form.
Pipe meringue onto each cookie and torch until beautifully browned.
Notes
Use store-bought lemon curd for a faster version.
Swap meringue for marshmallow fluff when short on time.
Add coconut to the cookie base for extra texture.
Mix berry purée into the curd for a flavor variation.
