Best Lemon Meringue Pie Cookies Recipe

Introduction

These Best Lemon Meringue Pie Cookies capture all the zesty brightness of lemon meringue pie in a delightful handheld treat. With a soft, lemon-scented cookie base, tangy lemon curd, and fluffy toasted meringue topping, they’re perfect for sharing or enjoying with a cup of tea.

Ingredients

• 150 g light brown sugar (about 3/4 cup)
• Zest from 2 lemons
• 90 g unsalted butter, softened (approximately 6 1/3 tablespoons)
• 1 large egg, at room temperature
• 1 teaspoon vanilla essence
• 160 g all-purpose flour (around 1 1/3 cups)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 28 g unsalted butter, cut into cubes (2 tablespoons)
• 65 g white sugar (about 1/4 cup + 1 tablespoon)
• 40 g fresh lemon juice (roughly 3 tablespoons)
• Zest of 1 lemon
• 2 egg yolks
• 1/8 teaspoon salt
• 2 egg whites
• 100 g white sugar (equivalent to 1/2 cup)
• 1/8 teaspoon salt
• 1 teaspoon cornstarch
• 1 teaspoon vanilla essence

Instructions

1. Step 1: Prepare the Cookie Dough. In a medium bowl, add brown sugar and lemon zest, rubbing the zest into the sugar to release oils. Beat in softened butter until light and fluffy, about 2-3 minutes. Mix in egg and vanilla, beating another minute. Fold in flour, baking powder, and salt gently until no streaks remain. Cover and chill for at least 30 minutes.
2. Step 2: Prepare the Lemon Curd. Place cubed butter in a small bowl with a fine mesh sieve on top and set aside. In a small saucepan, combine sugar, lemon juice, lemon zest, egg yolks, and salt. Cook over medium heat, stirring constantly, until thickened and reaching 170°F (76°C). Strain the curd over the butter, mix until smooth, then refrigerate until ready to use.
3. Step 3: Bake the Cookies. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Scoop dough into 3-tablespoon portions, spacing apart on the sheet. Bake 10-12 minutes until edges are golden and tops slightly wet. Let rest on the hot sheet for 5 minutes, then cool on a wire rack.
4. Step 4: Make the Swiss Meringue. In a small saucepan, combine egg whites and sugar. Heat over medium, whisking constantly until mixture reaches 170°F (76°C). Transfer to a bowl, add salt, cornstarch, and vanilla. Beat with a mixer until stiff peaks form.
5. Step 5: Assemble and Torch the Cookies. Once cool, spread about 2 tablespoons of Swiss meringue on each cookie. Swirl in some lemon curd allowing the meringue to peek through. Use a culinary torch to toast the meringue until golden. Serve immediately.

Tips & Variations

• Chilling the dough well prevents spreading and gives the cookies a better texture.
• Use fresh lemons for the brightest flavor in the zest and juice.
• For a softer meringue, add a little cream of tartar during the beating step.
• Replace vanilla essence with almond extract for a nutty twist.

Storage

Store assembled cookies in an airtight container in the refrigerator for up to 2 days, as the meringue and lemon curd are perishable. To keep cookies longer, store baked cookies, lemon curd, and meringue separately. Reheat cookies briefly before adding toppings, then assemble fresh. Avoid freezing with meringue topping to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is preferred for its bright flavor, but you can use bottled lemon juice in a pinch. Adjust quantity to taste as bottled juice can be less tart.

What can I do if I don’t have a culinary torch?

You can place the cookies under a broiler on low heat for a minute or two, watching carefully to toast the meringue. Be careful not to burn it.

Best Lemon Meringue Pie Cookies Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

These Best Lemon Meringue Pie Cookies combine zesty lemon flavor with a light, fluffy cookie base topped with smooth lemon curd and toasted Swiss meringue. Perfect for a refreshing treat that mimics the beloved pie in cookie form, featuring a buttery dough, tart citrus curd, and a sweet, toasted meringue topping.

• Author: Lila
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 150 g light brown sugar (about 3/4 cup)
• Zest from 2 lemons
• 90 g unsalted butter, softened (approximately 6 1/3 tablespoons)
• 1 large egg, at room temperature
• 1 teaspoon vanilla essence
• 160 g all-purpose flour (around 1 1/3 cups)
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Lemon Curd

• 28 g unsalted butter, cut into cubes (2 tablespoons)
• 65 g white sugar (about 1/4 cup + 1 tablespoon)
• 40 g fresh lemon juice (roughly 3 tablespoons)
• Zest of 1 lemon
• 2 egg yolks
• 1/8 teaspoon salt

Swiss Meringue

• 2 egg whites
• 100 g white sugar (equivalent to 1/2 cup)
• 1/8 teaspoon salt
• 1 teaspoon cornstarch
• 1 teaspoon vanilla essence

Instructions

1. Prepare the Cookie Dough: Begin by adding the brown sugar to a medium-sized mixing bowl. Zest the lemons directly into the bowl, then rub the zest into the sugar with your fingers to release the oils. Add the softened butter and beat with a hand or stand mixer until light and fluffy, about 2-3 minutes. Incorporate the egg and vanilla essence, mixing for another minute until well combined. Fold in the flour, baking powder, and salt gently with a rubber spatula just until no flour streaks remain. Cover and chill the dough in the fridge for at least 30 minutes.
2. Prepare the Lemon Curd: While the dough chills, place the cubed butter in a small bowl and set a fine mesh sieve over it. In a small saucepan, combine sugar, lemon juice, lemon zest, egg yolks, and salt. Cook over medium heat, stirring constantly until the mixture thickens and reaches 170°F (76°C). Remove from heat and strain through the sieve into the butter bowl. Stir until the butter melts completely into the curd. Chill the lemon curd in the fridge until ready to use.
3. Bake the Cookies: Once the dough is chilled, preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone mat. Using a 3-tablespoon cookie scoop, place dough portions onto the sheet spaced apart. Bake for 10-12 minutes until edges turn golden and tops appear slightly wet. Let cookies rest on the hot baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely.
4. Make the Swiss Meringue: Combine egg whites and sugar in a small saucepan over medium heat, whisking constantly until the mixture reaches 170°F (76°C). Transfer to a mixing bowl, add salt, cornstarch, and vanilla essence, then use a mixer with a whisk attachment to beat until stiff peaks form.
5. Assemble and Torch the Cookies: When the cookies have cooled, pipe or spoon approximately 2 tablespoons of Swiss meringue on each cookie. Swirl some chilled lemon curd into the meringue to create a marbled effect. Using a culinary torch, toast the meringue until golden brown. Serve immediately and enjoy your delightful lemon meringue pie cookies!

Notes

• Ensure eggs are at room temperature for the best meringue volume.
• Use fresh lemons for bright, natural lemon flavor in the curd and zest.
• Chill the dough thoroughly to prevent spreading during baking.
• The culinary torch is essential for achieving authentic toasted meringue flavor and appearance.
• Store leftovers in an airtight container; meringue is best eaten fresh.

Keywords: Lemon meringue, cookies, lemon curd, Swiss meringue, toasted meringue, citrus dessert