Let’s talk about Lemon Meringue Pie Cookies, shall we? Imagine the tangy, refreshing flavor of lemon curd paired with the airy sweetness of meringue, all wrapped in a buttery cookie base. Sounds amazing, doesn’t it? These bite-sized treats are everything you love about lemon meringue pie, but in a handheld, snackable form. They’re perfect for parties, afternoon tea, or just a little indulgence on a weekday.
What makes this recipe worth the effort? It combines the nostalgic charm of the classic pie with the convenience of cookies. Plus, they’re downright adorable and Instagram-worthy. Whether you’re a seasoned baker or just testing your skills, you’ll fall in love with making (and eating) these little gems.
The Story Behind Lemon Meringue Pie Cookies
When it comes to desserts, lemon meringue pie has always been a classic. It’s believed to have originated in the 19th century, combining French meringue techniques with the tangy citrus flavors popular in British baking. Over time, bakers worldwide have embraced this flavor duo, crafting everything from cakes to tarts inspired by the iconic pie.
My love for lemon meringue pie started as a kid, sneaking slices during family gatherings. But let’s face it—pie can be a bit cumbersome to make and eat. That’s where these cookies come in! They’re inspired by the same flavors but packaged in a way that’s easy to share and serve. They’re also perfect for spring and summer, when citrus flavors shine bright. Plus, they’re a fun way to use up extra lemons and egg whites.
I’ve tweaked this recipe over time, experimenting with cookie bases and meringue techniques. What you’ll find here is my favorite version—a recipe that’s reliable, delicious, and just a little fancy. Ready to dive in?
Ingredient Breakdown
Let’s take a closer look at the ingredients that make these Lemon Meringue Pie Cookies irresistible.
- Unsalted Butter: The foundation of any great cookie. Choose a high-quality butter for richer flavor. If you’re out of unsalted butter, salted works too—just reduce the added salt in the recipe.
- Granulated Sugar: This sweetens the cookie base while helping achieve a perfectly tender texture.
- Eggs: You’ll need yolks for the lemon curd and whites for the meringue. Fresh eggs work best for fluffier meringue.
- Lemons: The star of the show! Opt for fresh, juicy lemons for the curd. Meyer lemons are a sweeter alternative if you prefer less tang.
- All-Purpose Flour: This creates the sturdy yet soft cookie base. You can substitute with gluten-free flour blends if needed.
- Cornstarch: A little cornstarch helps give the cookie base a melt-in-your-mouth texture.
- Powdered Sugar: Essential for the meringue. It dissolves easily and contributes to that smooth, glossy finish.
- Cream of Tartar: A secret weapon for meringue stability. If you don’t have it, a splash of lemon juice can work as a substitute.
For sourcing, fresh lemons are available year-round at most grocery stores. If you’re lucky enough to have a backyard lemon tree, even better! As for specialty items like cream of tartar, they’re easily found in the spice aisle.
Equipment Needed
Here’s what you’ll need to whip up these delightful cookies:
- Mixing Bowls: A few different sizes for cookie dough, lemon curd, and meringue.
- Electric Mixer: A hand or stand mixer is perfect for whipping up meringue. Whisking by hand works, but it’s an arm workout!
- Baking Sheets: Large baking sheets lined with parchment paper keep everything from sticking.
- Cookie Cutter: This creates uniform cookie bases. A simple round cutter works best.
- Zester: Essential for extracting the most flavor from your lemons.
- Pastry Bag: For piping meringue. If you don’t have one, a zip-top bag with the corner cut off works in a pinch.
If you’re short on tools, don’t worry—most of these items have simple substitutes. For example, a spoon can replace a pastry bag for dolloping meringue.
How to Make Lemon Meringue Pie Cookies
- Make the Cookie Base: Cream 1 cup (227g) of unsalted butter with 1/2 cup (100g) granulated sugar until fluffy. Beat in 1 large egg yolk and 1 teaspoon of vanilla extract. Gradually mix in 2 cups (240g) of all-purpose flour and 2 tablespoons (16g) of cornstarch. Roll out the dough to 1/4-inch thickness and cut into rounds. Chill for 30 minutes and bake at 350°F (175°C) for 10-12 minutes.
- Prepare the Lemon Curd: In a saucepan, whisk 2 large egg yolks, 1/2 cup (100g) sugar, 1/3 cup (80ml) fresh lemon juice, and 1 tablespoon (15g) lemon zest. Cook over medium heat until thickened, stirring constantly. Remove from heat and stir in 2 tablespoons (28g) unsalted butter. Chill until cool.
- Make the Meringue: Beat 2 large egg whites with 1/4 teaspoon cream of tartar until foamy. Gradually add 1/4 cup (30g) powdered sugar, beating until stiff peaks form.
- Assemble the Cookies: Spoon a dollop of lemon curd onto each cookie base. Pipe or spoon meringue over the curd.
- Toast the Meringue: Use a kitchen torch to lightly brown the meringue, or broil in the oven for 1-2 minutes. Keep a close eye to prevent burning!
Let the cookies cool completely before serving. They’re best enjoyed fresh but can be stored for a couple of days.
Cooking Tips & Techniques
Want foolproof Lemon Meringue Pie Cookies? Here are my top tips:
- For extra fluffy meringue, make sure your mixing bowl is grease-free. Any residue can deflate the egg whites.
- If your lemon curd seems runny, cook it a bit longer. It should coat the back of a spoon when ready.
- Chill the cookie dough before rolling—it makes handling easier and prevents spreading during baking.
- Don’t skip the cream of tartar. It’s a game-changer for stable meringue.
- Use a kitchen torch for precise browning. If you’re broiling, keep an eye on the meringue—it can burn quickly.
Remember, practice makes perfect. Don’t stress if your first batch isn’t picture-perfect—they’ll still taste amazing!
Variations & Adaptations
Here are some fun ways to customize this recipe:
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking blend.
- Meyer Lemon Twist: Use Meyer lemons for a sweeter, floral flavor.
- Berry Bliss: Add a dollop of raspberry jam beneath the lemon curd for a fruity surprise.
- Chocolate Lovers: Drizzle melted dark chocolate over the meringue for added richness.
- Vegan Version: Swap butter for plant-based alternatives, use aquafaba for meringue, and make a lemon curd with cornstarch instead of eggs.
I’ve tried the Meyer lemon variation, and it’s absolutely divine—highly recommend it for spring gatherings!
Serving & Storage Suggestions
Serve these cookies slightly chilled or at room temperature. They’re delightful paired with a cup of tea or a glass of chilled lemonade. For a dessert platter, arrange them alongside fresh berries and whipped cream for a mini dessert spread.
To store, place the cookies in an airtight container in the refrigerator for up to 3 days. If you’re making them ahead, store the cookie bases and assemble just before serving for the freshest taste. Reheat in a low oven to refresh the meringue’s texture.
Nutritional Information & Benefits
Each cookie contains approximately:
- Calories: 120
- Fat: 6g
- Carbohydrates: 15g
- Protein: 2g
Lemons are packed with vitamin C and antioxidants, which help boost your immune system. The meringue is naturally fat-free, making these cookies a lighter dessert option compared to traditional pies. However, they do contain sugar, so enjoy them in moderation!
Conclusion
These Lemon Meringue Pie Cookies are a perfect combination of tangy, sweet, and buttery goodness. They’re easy to make, fun to customize, and guaranteed to impress your friends and family. I love this recipe because it brings a touch of sunshine to any occasion, and honestly, who doesn’t need more sunshine?
If you give these cookies a try, let me know how they turn out! Leave a comment below, share your photos, or tag me on social media. Happy baking—and don’t forget to savor every bite!
FAQs
Can I use store-bought lemon curd?
Absolutely! Store-bought lemon curd works great if you’re short on time.
Do I need a kitchen torch for the meringue?
No, you can broil the meringue in the oven instead. Just watch carefully to avoid burning!
Can I make these cookies ahead of time?
Yes, you can make the cookie bases and lemon curd in advance. Assemble and toast the meringue just before serving for the best texture.
What’s the best way to store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Separate layers with parchment paper to prevent sticking.
Can I freeze these cookies?
The cookie bases freeze well, but assembled cookies are best enjoyed fresh due to the delicate meringue.
