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Lemon Meringue Pie Cookies

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These Lemon Meringue Pie Cookies capture all the flavors of a classic lemon meringue pie in a portable, bite-sized cookie form. Perfect for summer picnics, afternoon tea, or any occasion.

Ingredients

Scale
  • 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
  • 3 large egg yolks
  • 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
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup (100 g) granulated sugar

Instructions

  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!

Notes

Chill the cookie dough to prevent spreading. Use a clean, dry bowl for meringue to ensure proper whipping. Toast the meringue lightly with a torch or broiler.

Nutrition

Keywords: lemon meringue cookies, summer dessert, easy lemon dessert, bite-sized cookies, lemon curd cookies

Find it online: https://tessierecipes.com/lemon-meringue-pie-cookies-recipe-easy-zesty-summer-treat/