Why You’ll Love Lemon Meringue Pie Cookies Recipe
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.)
Cookie Base
1 cup salted butter softened
⅔ cups sugar
1 egg yolk
1 teaspoon vanilla extract
2 ¼ cups flour
2 teaspoons cornstarch
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
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Preheat the oven to 375 degrees F.
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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.
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Separate the dough into 10 equal-sized balls and place them on a parchment-lined baking sheet.
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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.
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Bake for 12–15 minutes, or until the cookies turn lightly golden.
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While still warm, press down the indentation again if it puffed during baking.
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To make the lemon curd, whisk the sugar, lemon zest, lemon juice, and egg yolks in a saucepan over medium heat until well combined.
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Continue whisking until the mixture reaches 170 degrees F or thickens enough to coat the back of a spoon.
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Remove from heat and stir in the butter until melted and smooth. Let the curd cool.
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Spoon the cooled lemon curd into each cooled cookie.
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For the meringue, place the sugar and egg whites over a double boiler and whisk constantly until the mixture reaches 160 degrees F.
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Transfer to a stand mixer and whip until stiff, glossy peaks form.
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Pipe the meringue onto the filled cookies.
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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.
