Jump to Recipe Print RecipeThe kitchen is filled with the invigorating scent of fresh lemons, instantly transporting me to sun-kissed afternoons and carefree gatherings. Today, I’m excited to share my recipe for the Best Lemon Meringue Pie Cookies—an easy, delightful twist on the classic pie that captures all the zesty flavors without the fuss. With their chewy texture and delicate topping of fluffy meringue, each bite is a mini celebration of citrus goodness. These cookies are not just a treat for the taste buds; they’re also make-ahead friendly, ensuring you can whip them up in advance for any occasion. Ready to bring a little sunshine to your dessert table? Let’s dive into this delicious recipe together! Why Are These Cookies So Special? Irresistible Flavor: These Lemon Meringue Pie Cookies boast a perfect balance of tangy lemon and fluffy meringue, reminiscent of summer memories. Easy to Make: The process is straightforward, allowing both novice and seasoned bakers to shine in the kitchen. Make-Ahead Friendly: Prepare the cookie base and lemon curd in advance for a hassle-free dessert assembly, saving valuable time for your gatherings. Versatile Options: Feel free to experiment with different citrus fruits or add coconut flakes for a tropical spin, ensuring there’s something for everyone. Crowd-Pleasing Treat: These cookies are ideal for sharing at parties or with loved ones, offering a unique twist that’ll leave a lasting impression. If you enjoy delightful lemon flavors, you’ll also love our Lemon Truffles Tangy and Lemon Blueberry Muffins. Lemon Meringue Pie Cookies Ingredients • Discover what you need to create these delightful treats! For the Cookie Base Brown Sugar – Provides sweetness and moisture; feel free to substitute with white sugar for a different flavor profile. Lemons (Eureka/Lisbon) – Essential for flavor; use both juice and zest. Meyer lemons can be swapped for a sweeter but milder taste. Butter – Adds richness and structure; ensure it’s softened for easy incorporation into the dough. Eggs – Contributes to the structure and leavening of the cookies; use room temperature egg whites for a better whip. Vanilla Extract – Optional, but recommended for enhanced flavor depth. All-Purpose Flour – Provides structure; be careful not to overmix to keep cookies tender. Baking Powder – Acts as a leavening agent, helping the cookies rise. Salt – Helps balance sweetness and elevate overall flavor. For the Meringue Egg Whites – Essential for lightness and fluffiness in meringue; ensure no yolk or grease contaminates the mixing bowl for effective whipping. Cornstarch – Stabilizes the meringue texture, preventing collapse and ensuring that pillowy finish. These Lemon Meringue Pie Cookies are full of zesty goodness, making them a perfect addition to your dessert rotation! Step‑by‑Step Instructions for Lemon Meringue Pie Cookies Step 1: Cookie Base Preparation In a mixing bowl, combine brown sugar and lemon zest. Cream in the softened butter using a hand mixer until the mixture is light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, mixing gently until fully incorporated. Gradually fold in the all-purpose flour, baking powder, and salt until just combined. Chill the dough in the refrigerator for 30 minutes to firm up. Step 2: Lemon Curd Preparation In a saucepan over medium heat, whisk together sugar, lemon juice, lemon zest, egg yolks, and a pinch of salt. Continuously stir until the mixture thickens and reaches 170°F (76°C), which should take about 8-10 minutes. Once thickened, strain the lemon curd through a fine sieve into a bowl containing the butter. Stir until the butter is melted and the mixture is smooth. Chill the lemon curd in the refrigerator while you prepare the cookies. Step 3: Baking Cookies Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the chilled dough onto the prepared baking sheets, leaving space between them. Bake for 10-12 minutes until the edges are golden and the tops look slightly wet yet set. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Step 4: Meringue Preparation In a heatproof bowl, combine egg whites and sugar. Place the bowl over a saucepan of simmering water (double boiler) and whisk continuously until the mixture reaches 170°F (76°C) and the sugar dissolves, about 3-5 minutes. Remove from heat, and using a stand mixer or hand mixer, whip on high speed until stiff peaks form and the meringue is glossy, approximately 5-7 minutes. Step 5: Assembly of Lemon Meringue Pie Cookies Once the cookies have cooled, spoon a dollop of chilled lemon curd onto each cookie. Then, swirl a generous amount of meringue on top of the lemon curd. For a beautiful finish, use a kitchen torch to gently toast the meringue until golden brown, being careful not to burn it. Let the cookies cool for an additional 15-20 minutes before serving. Storage Tips for Lemon Meringue Pie Cookies Room Temperature: Keep cookies at room temperature for up to 1 day in a covered container to maintain their softness. Fridge: Store the cookies in an airtight container in the fridge for up to 3 days. This helps the meringue to stay fluffy while preventing the cookies from drying out. Freezer: Freeze the unassembled cookie base and lemon curd separately for up to 2 months. Thaw in the fridge before assembling with fresh meringue. Reheating: If you prefer warm cookies, gently microwave for a few seconds, but avoid reheating meringue, as it may lose its texture. Make Ahead Options These Lemon Meringue Pie Cookies are perfect for busy weeknights or last-minute gatherings! You can prepare the cookie base and lemon curd up to 3 days in advance—simply store them in an airtight container in the refrigerator to maintain their freshness. The cookie dough should be chilled for at least 30 minutes before baking; when ready to bake, just scoop and place them in the oven. To ensure your meringue is just as fluffy and delicious, whip it up right before serving and torch it for that golden finish. This way, you’ll have delightful cookies ready to impress your family or guests with minimal effort! What to Serve with Lemon Meringue Pie Cookies? Indulging in these delightful cookies opens up a world of pairing possibilities that amplify their bright, zesty flavor. Earl Grey Tea: The floral notes and subtle bergamot add elegance to your cookie experience, creating a soothing balance with the citrus. Fresh Berries: Strawberries, blueberries, or raspberries introduce a burst of freshness, enhancing the overall taste with their natural sweetness and vibrant colors. Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a lovely contrast to the tart lemon and fluffy meringue, making every bite luxurious. Lemon Sorbet: Keep the citrus theme alive! The refreshing and tangy sorbet resonates beautifully with the cookies, perfect for a bright dessert table. Chocolate-Covered Strawberries: The sweetness of chocolate pairs impeccably with the tartness of the lemon, turning your treat into an elegant affair. Mint Tea: A refreshing and light option to cleanse the palate, mint tea complements the lemon flavor without overshadowing it. Almond Biscotti: Consider serving these crunchy cookies as a sidekick to your lemon meringue delights, enhancing the textural experience while adding nutty warmth. Sparkling Lemonade: A bubbly drink adds an effervescent quality, making your gathering feel festive and fun while echoing the vibrant lemon flavor. Lemon Tart: For the ultimate citrus celebration, introduce a slice of lemon tart to the mix—perfectly contrasting with the chewy cookie texture! Chilled White Wine: A light, chilled chardonnay or sauvignon blanc pairs beautifully, enhancing the cookie’s citrus profile while providing a refreshing accompaniment. Expert Tips for Lemon Meringue Pie Cookies Grease-Free Tools: Ensure all bowls and utensils are grease-free when whipping egg whites for the perfect meringue. Any residue can hinder their ability to form stiff peaks. Low-Heat Caution: Always stir the lemon curd continuously over low heat to prevent it from scrambling. A gentle touch ensures a smooth, luscious curd. Chill for Stability: Chill the filled cookies for 15-20 minutes before adding meringue. This helps maintain their structure during the baking process. Careful Torching: When using a culinary torch, be cautious to toast the meringue evenly without burning it. A quick, gentle touch will create a beautiful golden finish. Creative Substitutions: Feel free to experiment with different citrus fruits or try adding coconut flakes to the meringue, allowing for a unique twist on these Lemon Meringue Pie Cookies. Lemon Meringue Pie Cookies Variations Feel free to get creative with your Lemon Meringue Pie Cookies and customize them to suit your tastes! Citrus Swap: Use lime or orange juice instead of lemon for a refreshing twist on flavors. Exploring different citrus fruits can lead to delightful surprises in taste! Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make these cookies gluten-free, ensuring everyone can enjoy them without worry. Coconut Flakes: Add shredded coconut to the meringue for a tropical flair that pairs perfectly with the zesty lemon. This little addition can transport you to paradise with every bite. Herb Infusion: Incorporate a hint of fresh mint or basil into the lemon curd for a fragrant and unexpected flavor combination. This can lend a fresh and vibrant kick to your cookies! Chocolate Drizzle: Drizzle melted dark chocolate over the meringue for a rich and indulgent finish. The contrast between the tart lemon and sweet chocolate can create a delightful balance. Berry Surprise: Place a fresh berry, like raspberry or blueberry, atop each dollop of lemon curd before adding meringue for an extra burst of color and flavor. This will not only enhance taste but also elevate presentation beautifully! Sugar-Free Option: Use a sugar substitute, like stevia or erythritol, to make these cookies sugar-free without compromising on taste, allowing those on a low-sugar diet to indulge. Chilled Variation: After assembling, chill the cookies for a refreshing, cool treat perfect for warm weather gatherings. The combination of cold lemony goodness with fluffy meringue is simply divine! Enhance your baking adventures and explore flavors that resonate with you. For more citrus delights, check out our Lemon Blueberry Muffins or dive into the delightful world of Raspberry Lemon Heaven. Happy baking! Lemon Meringue Pie Cookies Recipe FAQs What kind of lemons should I use? For the best flavor in your Lemon Meringue Pie Cookies, I recommend using Eureka or Lisbon lemons, as they provide the perfect tanginess. However, if you’re seeking a milder and sweeter flavor, Meyer lemons are a great substitute, but keep in mind they’ll tone down the overall tartness of the cookies. How can I store my cookies to keep them fresh? To maintain the freshness of your Lemon Meringue Pie Cookies, store them in an airtight container in the fridge. They’ll stay delicious for about 3 days. If you prefer, you can keep cookies at room temperature for up to 1 day, but they’re best chilled to preserve their meringue texture. Can I freeze the cookie dough or baked cookies? Absolutely! You can freeze the unassembled cookie base and the lemon curd separately for up to 2 months. Just make sure to let them thaw in the fridge overnight before you use them. For assembled cookies, I recommend avoiding freezing after adding meringue, as this can affect its structure. What should I do if my meringue isn’t forming stiff peaks? If your meringue isn’t reaching stiff peaks, make sure that your mixing bowl and utensils are completely grease-free—any residue can prevent the egg whites from whipping properly. If you suspect that some yolk has accidentally mixed in with the egg whites, it’s best to start over with fresh egg whites, as any fat will hinder their ability to form peaks. Are there any dietary considerations with these cookies? These Lemon Meringue Pie Cookies do contain eggs and dairy, which might not be suitable for those with allergies. If you’re looking to make an allergy-friendly version, consider using egg substitutes for the cookie dough and exploring recipes for vegan meringue made from aquafaba (the liquid from canned chickpeas). Lemon Meringue Pie Cookies: A Sweet Twist on Tradition Lemon Meringue Pie Cookies are a delightful twist on the classic dessert, combining zesty lemon flavor with fluffy meringue for a mini treat that's make-ahead friendly. Print Recipe Pin Recipe Prep Time 45 minutes minsCook Time 12 minutes minsCooling Time 20 minutes minsTotal Time 1 hour hr 17 minutes mins Servings: 24 cookiesCourse: DessertCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Base1 cup Brown Sugar Substitute with white sugar for a different flavor profile2 medium Lemons (Eureka/Lisbon) Use both juice and zest1/2 cup Butter Ensure it's softened1 large Egg Use room temperature egg1 teaspoon Vanilla Extract Optional but recommended2 cups All-Purpose Flour Do not overmix1 teaspoon Baking Powder Acts as a leavening agent1 teaspoon Salt Balances sweetnessFor the Meringue2 large Egg Whites Ensure no yolk or grease1 tablespoon Cornstarch Stabilizes the meringue Equipment Mixing bowlHand MixerSaucepanParchment paperWire Rackdouble boiler Method Step-by-Step Instructions for Lemon Meringue Pie CookiesIn a mixing bowl, combine brown sugar and lemon zest. Cream in the softened butter using a hand mixer until light and fluffy, about 3-4 minutes.Add the egg and vanilla extract, mixing gently until fully incorporated.Gradually fold in the all-purpose flour, baking powder, and salt until just combined.Chill the dough in the refrigerator for 30 minutes to firm up.In a saucepan over medium heat, whisk together sugar, lemon juice, lemon zest, egg yolks, and a pinch of salt. Stir continuously until thickened, about 8-10 minutes.Strain the lemon curd through a fine sieve into a bowl containing the butter. Stir until smooth and chill.Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.Scoop tablespoon-sized portions of the chilled dough onto the baking sheets. Bake for 10-12 minutes until edges are golden.Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.In a heatproof bowl, combine egg whites and sugar. Whisk over simmering water until the mixture reaches 170°F and sugar dissolves, about 3-5 minutes.Remove from heat and whip on high speed until stiff peaks form, about 5-7 minutes.Spoon a dollop of chilled lemon curd onto each cooled cookie. Swirl a generous amount of meringue on top.Torch the meringue until golden brown. Let cool for 15-20 minutes before serving. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 35mgPotassium: 60mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg NotesThese cookies can be made ahead and stored properly to maintain freshness. Enjoy experimenting with citrus flavors or add coconut flakes for a unique twist. Tried this recipe?Let us know how it was!