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–+ servings
Lemon Meringue Pie Cookies

Lemon Meringue Pie Cookies: Sweet Bites of Sunshine Bliss

Lemon Meringue Pie Cookies are delightful handheld treats that perfectly capture the vibrant lemony sweetness we adore.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Brown Sugar Can substitute with granulated sugar for a lighter texture.
  • 2 large Lemons Use fresh Eureka or Lisbon lemons.
  • 1/2 cup Butter Opt for unsalted.
  • 1 large Egg Acts as a binder.
  • 1 1/2 cups All-Purpose Flour Avoid overmixing.
  • 1 teaspoon Baking Powder Helps cookies rise.
  • 1/4 teaspoon Salt Enhances overall flavor.
For the Meringue Topping
  • 2 large Egg Whites Ensure they're at room temperature.
  • 1 tablespoon Cornstarch Stabilizes the meringue.
  • 1 teaspoon Vanilla Extract Adds flavor complexity.
For the Lemon Curd Filling
  • 1 cup Sugar Adjust based on taste.
  • 4 large Egg Yolks Keep separate from the whites.

Equipment

  • Mixing bowl
  • Baking Sheet
  • Parchment Paper
  • Saucepan
  • whisk
  • Rubber spatula
  • Kitchen torch

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine brown sugar and lemon zest, then mix in softened unsalted butter until light and fluffy.
  3. Beat in one egg and a splash of vanilla extract until fully integrated.
  4. Gradually mix in all-purpose flour, baking powder, and a pinch of salt until combined.
  5. Refrigerate the dough for 30 minutes.
  6. In a saucepan, whisk together sugar, lemon juice, lemon zest, egg yolks, and salt over medium heat until thickened.
  7. Strain the lemon curd through a sieve and mix in butter until smooth.
  8. Scoop tablespoon-sized amounts of dough onto the baking sheet and bake for about 10-12 minutes.
  9. Prepare meringue by whisking egg whites and sugar over medium heat until the mixture reaches 170°F.
  10. Beat the mixture on high speed until stiff peaks form.
  11. Dollop lemon curd onto each cookie, swirl in the meringue, and toast the meringue with a kitchen torch.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 60mgSugar: 10gVitamin A: 150IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Ensure egg whites are at room temperature for optimal whipping. Chill cookies before adding meringue to maintain quality.

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