Lemon Meringue Pie Cookies Recipe – Easy Zesty Summer Treat

The zing of fresh lemons, the fluffiness of sweet meringue, and the buttery goodness of a cookie base—these Lemon Meringue Pie Cookies are everything you didn’t know you needed in a dessert! Picture this: all the flavors of a classic lemon meringue pie, but in a portable, bite-sized cookie form. Perfect for summer picnics, afternoon tea, or just because, these cookies are a delightful twist that will have everyone asking for the recipe.

I first came across the idea for these cookies during a summer-themed bake-off challenge. I wanted something that screamed “sunshine” but didn’t require the fuss of making a full pie. These cookies were born out of experimentation, and let me tell you, they were an instant hit. They’re the kind of treat that strikes the perfect balance between tart and sweet, with a satisfying crunch from the cookie base.

Whether you’re a die-hard lemon dessert fan or just looking for a refreshing treat to brighten your day, you’ll love how easy these Lemon Meringue Pie Cookies are to make. So grab your lemons and let’s get baking!

Why You’ll Love This Recipe

These Lemon Meringue Pie Cookies are more than just a sweet treat—they’re a ticket to happiness in every bite. Here’s why they deserve a spot on your summer dessert rotation:

• Quick & Easy: You don’t need to be a pastry chef to nail this recipe. The steps are simple, and the results? Stunning.
• No Pie Pan Needed: Skip the pie crust drama and enjoy the same flavors in a cookie format.
• Perfect for Gatherings: These cookies are a crowd-pleaser, ideal for barbecues, potlucks, or just treating yourself.
• Customizable: You can adjust the tartness or sweetness to your liking, making the recipe truly your own.
• Bursts of Flavor: The combination of zesty lemon curd and sweet, fluffy meringue is downright addictive.

What sets these cookies apart is the way they capture the essence of a lemon meringue pie in a more casual, handheld form. Plus, they’re just so cute—imagine a platter of these at your next summer party!

What Ingredients You Will Need

This recipe uses simple ingredients you probably already have in your kitchen. Here’s what you’ll need to whip up these Lemon Meringue Pie Cookies:

• For the Cookie Base:
• 1 cup (226 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1 large egg, room temperature
• 2 cups (250 g) all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• For the Lemon Curd:
• 3 large egg yolks (save the whites for the meringue!)
• 1/2 cup (120 ml) freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1/2 cup (100 g) granulated sugar
• 4 tablespoons (56 g) unsalted butter, cubed
• For the Meringue:
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup (100 g) granulated sugar

Feel free to use store-bought lemon curd if you’re short on time, but homemade really takes these cookies to the next level!

Equipment Needed

You don’t need fancy tools to make these cookies, but a few basics will make the process smoother:

• Mixing bowls
• Hand mixer or stand mixer
• Cookie sheet
• Parchment paper
• Small saucepan (for the lemon curd)
• Whisk
• Piping bag or zip-top bag (for the meringue)

If you don’t have a piping bag, simply snip the corner of a zip-top bag—it works like a charm!

Preparation Method

1. Make the Cookie Base: In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract, mixing until combined. Gradually add the flour and salt, mixing just until the dough comes together. Chill the dough for 30 minutes.
2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them 2 inches apart on the sheet. Flatten each ball slightly with your palm or the bottom of a glass. Bake for 10-12 minutes or until the edges are lightly golden. Let cool completely.
3. Prepare the Lemon Curd: In a small saucepan, whisk together the egg yolks, lemon juice, lemon zest, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in butter until smooth. Let cool completely before using.
4. Make the Meringue: In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating until stiff peaks form.
5. Assemble the Cookies: Spoon or pipe a small dollop of lemon curd onto each cookie. Top with a swirl of meringue.
6. Toast the Meringue: Use a kitchen torch to lightly toast the meringue until golden brown. If you don’t have a torch, place the cookies under a broiler for 30 seconds—watch closely to avoid burning!

Let the cookies cool for a few minutes, then serve and enjoy!

Cooking Tips & Techniques

• Chill the Dough: Chilling the cookie dough helps prevent spreading during baking, ensuring a perfect shape.
• Don’t Overcook the Lemon Curd: Keep stirring and remove it from the heat as soon as it thickens to avoid curdling.
• Use a Clean Bowl for Meringue: Even a tiny bit of grease or yolk can prevent your egg whites from whipping properly.
• Be Careful with the Torch: A light touch is all you need to toast the meringue—don’t hold the flame in one spot for too long.

These tips will help you nail the recipe every single time!

Variations & Adaptations

Want to mix things up? Here are some fun ways to adapt this recipe:

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Dairy-Free: Use vegan butter and a dairy-free lemon curd recipe.
• Key Lime Twist: Swap lemons for limes to create Key Lime Pie Cookies.
• Berry Bliss: Add a dollop of raspberry or strawberry jam under the meringue for a fruity twist.

Experiment and find your favorite version!

Serving & Storage Suggestions

These cookies are best served fresh, but they can be stored for later enjoyment:

• Serving: Serve at room temperature or slightly chilled for a refreshing summer treat. Pair with iced tea or lemonade for the ultimate experience.
• Storage: Store in an airtight container in the refrigerator for up to 3 days. The meringue texture may soften slightly over time.
• Freezing: You can freeze the cookie base (without lemon curd or meringue) for up to 3 months. Add toppings after thawing.

If you’re making these for a party, assemble them the day of for the freshest flavor and texture.

Nutritional Information & Benefits

While these cookies are a dessert, they’re made with fresh, wholesome ingredients:

• Lemons are rich in vitamin C and antioxidants.
• Egg whites provide a protein boost.
• Homemade lemon curd avoids unnecessary preservatives found in store-bought versions.

Each cookie is approximately 120 calories, making them a light and satisfying treat.

Conclusion

If you’re looking for a dessert that’s easy to make, visually stunning, and bursting with fresh flavor, these Lemon Meringue Pie Cookies are your answer. They bring the joy of summer to every bite and are guaranteed to brighten any occasion.

Give this recipe a try and let me know how it turns out! Share your variations in the comments below or tag me on social media. I’d love to see your creations!

Happy baking, and remember—life’s too short to skip dessert!

FAQs

Can I use store-bought lemon curd?

Yes, store-bought lemon curd works perfectly if you’re short on time. However, homemade curd adds a richer, fresher flavor.

What can I use if I don’t have a kitchen torch?

If you don’t have a torch, you can place the cookies under a broiler for about 30 seconds. Just keep a close eye on them!

Can I make these cookies ahead of time?

You can prepare the cookie base and lemon curd in advance, but assemble and toast the meringue just before serving for the best texture.

How do I prevent my meringue from weeping?

Ensure your mixing bowl is clean and dry, and beat the egg whites until stiff peaks form. A small pinch of cream of tartar helps stabilize the meringue.

Can I freeze the assembled cookies?

It’s not recommended to freeze the cookies with meringue, as the texture will change. Freeze the cookie base instead and assemble them fresh.

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