Description

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

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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.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 265
Sugar: 23g
Sodium: 95mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 0g
Protein: 3g
Cholesterol: 95mg