Lemon Meringue Pie Cookies are compact renditions of the beloved classic dessert, lemon meringue pie, conveniently transformed into bite-sized cookie treats. Beginning with a tender cookie base infused with fresh lemon zest, these treats are then filled with tangy lemon curd and topped with a cloud-like, sweet meringue topping.
Biting into these Lemon Meringue Pie Cookies delivers a delicious mix of creamy meringue, zesty lemon curd, and a buttery cookie crust, offering a delightful explosion of flavor. Unlike a traditional lemon meringue pie, these can be enjoyed on the go, making them perfect for picnics, parties, or simply snacking anytime, anywhere.
For more delectable lemon desserts, try Lemon Lavender Cookies and Lemon Bars with Graham Cracker Crust.
Jump to:
- Why You'll Love These Lemon Meringue Cookies
- Ingredient Notes
- Ingredient Note Substitutions
- How To Temper Eggs For Lemon Curd
- What Is Swiss Meringue
- Step By Step Instructions - Lemon Curd
- Step By Step Instructions - Lemon Sugar Cookies
- Expert Baking Tips
- FAQ
- Storing and Freezing
- Special Tools and Equipment
- 📖 Recipe
Why You'll Love These Lemon Meringue Cookies
- Irresistible flavor- Delight in the irresistible combination of tangy lemon curd, toasted meringue and a rich buttery cookie crust.
- Convenience- Enjoy the flavors of lemon meringue pie in a handheld, portable cookie form.
- Versatility- Idea for any occasion, from casual snacking to elegant gatherings, these cookies are sure to impress.
- No-fuss serving- Skip the hassle of slicing and serving. Each cookie is a ready-to-enjoy-treat.
- Easy to make- There's no need for complicated techniques or equipment, making these cookies accessible to both novice and experienced bakers alike.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Flour- All-purpose provides structure to the cookies, ensuring a tender texture.
- Baking powder- Acts as a leavening agent, helping the cookies rise and become light and airy.
- Unsalted butter- Adds richness and buttery flavor to the cookie dough. Make sure it's softened at room temperature for 2 hours before mixing the cookie dough.
- White granulated sugar- Sweetens the dough and contributes to the texture of the cookies, helping them spread and brown.
- Egg- I use whole eggs for the lemon curd and 1 egg yolk for the cookie dough.
- Egg whites- The key ingredient in Swiss meringue, providing the structure and stability necessary for creating its signature fluffy texture.
- Cream of tartar- Used to stabilize egg whites, helping them achieve and maintain stiff peaks when whipped.
- Lemon zest- Adds an intense lemon flavor and aroma to the cookies.
- Lemon juice- It's best to use freshly squeezed lemon juice, rather than bottled for optimal flavor.
- Vanilla extract- For the best flavor, opt for pure vanilla extract rather than imitation varieties when baking.
- Vanilla bean paste- Adding vanilla bean paste to the Swiss meringue gives it a delicious vanilla marshmallow-like flavor.
Ingredient Note Substitutions
- Flour- All-purpose flour is typically used for the cookie base. You can substitute it with pastry flour for a lighter texture or gluten-free flour for a gluten-free option.
- Lemon curd- If you're short on time, store-bought lemon curd can be substituted. However, be sure to check the label for any additional ingredients or preservatives that can potentially affect the outcome of your cookies.
How To Temper Eggs For Lemon Curd
Tempering eggs for lemon curd involves gradually adding hot lemon juice to the beaten eggs to slowly raise their temperature without cooking them too quickly or causing them to curdle.
To temper eggs for lemon curd, start by whisking together the eggs in a separate bowl. Then, while continuously whisking the eggs, slowly pour a small amount of hot lemon juice into the eggs. This helps to gradually warm the eggs without cooking them too quickly. Continue to slowly add the hot liquid while whisking until the eggs are warmed.
Once tempered, you can safely add the egg mixture back into the pot and continue cooking until thickened.
What Is Swiss Meringue
Swiss meringue is a type of meringue made by whisking together egg whites and sugar over a double boiler until the sugar dissolves and the mixture becomes warm. Then, the mixture is whipped until stiff peaks, resulting in a smooth, glossy and stable meringue.
It's commonly used as a topping for pies, cakes and desserts, or as a base for buttercream frosting. It has a sweet, vanilla marshmallow-like flavor and is light and airy. It helps balance out the tangy citrus flavor of the lemon curd.
Step By Step Instructions - Lemon Curd
STEP 1: Whisk eggs. In a heatproof bowl, whisk together the eggs, lemon zest, sugar until smooth.
STEP 2: Combine ingredients. In a saucepan, combine fresh lemon juice. Heat the mixture over medium heat until it comes to a simmer.
STEP 3: Temper eggs. Slowly pour a small amount of the hot lemon juice into the egg mixture while continuously whisking. This tempers the eggs, preventing them from scrambling.
STEP 4: Cook mixture. Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens enough to coat the back of the spoon.
STEP 5: Strain. Strain the lemon curd through a fine-sieve to remove any bits of zest or cooked egg.
STEP 6: Add butter. After straining the lemon curd, stir in the butter until melted and fully incorporated.
STEP 7: Cool. Cover the finished lemon curd with a piece of plastic wrap, placed directly on top of the curd to prevent a skin from forming as it cools. Refrigerate for 1 hour.
Step By Step Instructions - Lemon Sugar Cookies
STEP 1: Combine dry ingredients. In a small bowl, sift together the flour, baking powder and salt.
STEP 2: Cream the butter. In a separate bowl, cream butter, sugar, and lemon zest until light and fluffy.
STEP 3: Add liquids. Add egg yolk and vanilla extract to the butter mixture. Beat until it becomes pale yellow and fluffy.
STEP 4: Add dry ingredients. Stir in the dry ingredients and mix on low speed until just incorporated.
STEP 5: Form dough balls. Use a small ice cream scoop to portion out the dough and roll into balls.
STEP 6: Press. Immediately after rolling the dough into a ball, use a ½ teaspoon to make an indentation in the center of each cookie, creating a well for the lemon curd.
STEP 7: Chill. Allow the prepared cookie dough to chill on baking sheets lined with parchment paper for one hour.
STEP 8: Bake. Preheat oven to 350℉. Arrange 12 cookies on a baking sheet lined with parchment paper. Bake the cookies for 9 minutes.
STEP 9: Cool. Take the cookies out of the oven, then use a ½ teaspoon to press the center once more, creating a deeper indentation. Let the cookies cool on the sheet for 5-10 minutes, then transfer to a wire rack.
STEP 10: Fill. Spoon 1 teaspoon of lemon curd into the center of each cookie.
STEP 11: Heat egg whites. Combine egg whites and granulated sugar in heatproof bowl. Place the bowl over a pot of simmering water. Whisk mixture until it reaches 160℉.
STEP 12: Whip. Transfer egg white mixture to a stand mixer fitted with a whisk attachment. Whip the mixture on high speed until stiff, glossy peaks form. Place meringue into a piping bag fitted with tip. Then, pipe meringue onto lemon curd cookies.
STEP 13: Toast. Using a kitchen blow torch, lightly toast meringue, making sure to keep the flame 2-3 inches away from meringue to avoid burning.
Expert Baking Tips
Properly measure the flour. Use a spoon to fluff up the flour. Then, gently scoop the flour into a measuring cup until it's overflowing. Use the back of a knife to level off the excess flour, creating an even surface. This method helps to avoid packing the flour into the cup, ensuring an accurate measurement.
Avoid using bottled lemon juice. Using fresh lemons are key to creating the best lemon meringue cookies with a rich, authentic lemon flavor, free from any artificial additives or aftertaste.
Low heat and constant stirring. Cook the curd over low heat and stir constantly to prevent the eggs from scrambling and ensure a silky smooth texture.
Test for doneness. The curd is ready when it coats the back of a spoon and leaves a path when you run your finger through it. It should reach a temperature of about 170℉.
FAQ
Yes, you can! You can make the cookie dough, form and refrigerate up to 24 hours before baking. Or you can bake the cookies and store them inside an airtight container for 2-3 days. Prepare the lemon curd in advance and refrigerate until ready to use. Whip up the Swiss meringue just before assembling the cookies.
Lemon curd can be stored in an airtight container in the refrigerator for up to 1-2 weeks. You can also freeze the lemon curd for up to 2-3 months.
The cookies are best enjoyed on the same they're topped with the meringue. However, they can be stored in the refrigerator for up to 1-2 days, though the meringue may lose some of its texture over time.
Yes, you can customize the cookies by using different fruit curds, or fillings, such as lime, orange or raspberry, to suite your taste preference. Just make sure the filling has a similar consistency to lemon curd for the best result.
You can brown the meringue on the cookies by using a kitchen torch (preferred) or place them underneath a broiler in the over. Whichever method you choose, be sure to watch the meringue closely to prevent burning, as it can happen quickly.
Storing and Freezing
After assembling these Lemon Meringue Pie Cookies, keep them in the fridge in an airtight container or on a covered baking sheet. They'll stay fresh for 1-2 days in the refrigerator. Remember, they're best enjoyed freshly assembled.
Freezing (without meringue)
For baked cookies: Allow the baked cookies to cool completely at room temperature. Place the cooled cookies in a single layer on a baking sheet lined with parchment paper. Freeze the cookies until solid, about 1-2 hours. Once frozen, transfer the cookies to a freezer-safe container or zip-top bag. Freeze for up to 1 month.
For lemon curd: Place lemon curd in an airtight container. Leave some space at the top to allow for expansion during freezing. Freeze lemon curd for 2-3 months.
Thawing
Thaw cookies and lemon curd overnight inside the refrigerator. Once thawed, fill the cookies and top with freshly made meringue.
Special Tools and Equipment
- Electric mixer: A stand mixer or handheld mixer for making the cookie dough and whipping the meringue to stiff peaks.
- Piping Bag and Tips: A piping bag fitted with a round or star tip for piping the meringue onto the cookies.
- Parchment paper/Baking Mats: To line the baking sheets and prevent the cookies from sticking.
- Kitchen torch (recommended): For lightly browning the meringue topping for a toasted finish.
More Lemon Infused Dessert Recipes
Try These NEW Mouthwatering Recipes Too!
- Strawberry Spoon Cake
- Raspberry Crumble Cookies
- Birthday Cake Cookie Recipe
- Cinnamon Rolls with Oreos
- Cinnamon Crunch Banana Bread
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📖 Recipe
Lemon Meringue Pie Cookies
Ingredients
Lemon Curd
- 3 Lemons juiced, about ½ cup of juice
- 1 Zest of lemon
- 3 Large eggs
- ¾ cup White granulated sugar
- 4 tablespoon Unsalted butter cubed
Lemon Sugar Cookies
- 1 cup Unsalted butter softened
- 1 cup White granulated sugar
- 2 teaspoon Lemon zest
- 1 Egg yolk room temperature
- 1 ½ teaspoon Vanilla extract
- 2 ½ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Salt
Swiss Meringue
- 3 Egg whites
- ½ cup White granulated sugar
- â…› teaspoon Cream of tartar
- 1 teaspoon Vanilla bean paste
Instructions
Lemon Curd
- In a heatproof bowl, whisk together the eggs and sugar until smooth.
- In a saucepan, combine fresh lemon juice and lemon zest. Heat the mixture over medium heat until it comes to a simmer.
- Slowly pour a small amount of the hot lemon juice into the egg mixture while continuously whisking. This tempers the eggs, preventing them from scrambling.
- Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens enough to coat the back of the spoon.
- Strain the lemon curd through a fine-sieve to remove any bits of zest or cooked egg.
- After straining the lemon curd, stir in the butter until melted and fully incorporated.
- Cover the finished lemon curd with a piece of plastic wrap, placed directly on top of the curd to prevent a skin from forming as it cools.
Lemon Sugar Cookies
- In a small bowl, sift together the flour, baking powder and salt.
- In a separate bowl, cream butter, sugar, and lemon zest until light and fluffy.
- Add egg yolk and vanilla extract to the butter mixture. Beat until it becomes pale yellow and fluffy.
- Stir in the dry ingredients and mix on low speed until just incorporated. Avoid over-mixing.
- Use a small ice cream scoop to portion out the dough and roll into balls.
- Immediately after rolling the dough into a ball, use a ½ teaspoon to make an indentation in the center of each cookie, creating a well for the lemon curd.
- Allow the prepared cookie dough to chill on baking sheets lined with parchment paper for one hour.
- Preheat oven to 350℉. Arrange 12 cookies on a baking sheet lined with parchment paper. Bake the cookies for 9-10 minutes.
- Take the cookies out of the oven, then use a ½ teaspoon to press the center once more, creating a deeper indentation. Let the cookies cool on the sheet for 5-10 minutes, then transfer to a wire rack.
- Spoon 1 teaspoon of lemon curd into the center of each cookie.
- Combine egg whites and granulated sugar in heatproof bowl. Place the bowl over a pot of simmering water. Whisk mixture until it reaches 160℉.
- Transfer egg white mixture to a stand mixer fitted with a whisk attachment. Whip the mixture on high speed until stiff, glossy peaks form. Place meringue into a piping bag fitted with tip. Then, pipe meringue onto lemon curd cookies.
- Using a kitchen blow torch, lightly toast meringue, making sure to keep the flame 2-3 inches away from meringue to avoid burning.
Notes
- While I piped a modest amount of meringue on my cookies, the Swiss Meringue recipe yields enough for those who wish to indulge a bit more and add extra topping.
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