Go Back
–+ servings
Best Lemon Meringue Pie Cookies

Best Lemon Meringue Pie Cookies You'll Crave Again and Again

Discover the Best Lemon Meringue Pie Cookies, a delightful twist on the classic dessert that combines zesty lemon with a sweet meringue topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 lemons Lemons Use Meyer lemons for a sweeter option.
  • 1 cup Brown Sugar Infuses sweetness.
  • 1/2 cup Butter Use unsalted for better control.
  • 2 large Eggs Room temperature.
  • 1 teaspoon Vanilla Extract Adds flavor.
  • 1.5 cups Flour For structure.
  • 1 teaspoon Baking Powder Leavens the cookies.
  • 1/4 teaspoon Salt Enhances flavor.
For the Meringue Topping
  • 1 cup Sugar for Meringue For glossy peaks.
  • 1 tablespoon Cornstarch Optional for stability.
For the Lemon Curd
  • 3/4 cup Sugar Balances acidity.
  • 4 large Egg Yolks Provides richness.
  • 1/2 cup Lemon Juice and Zest Provides lemon flavor.
  • 4 tablespoons Butter For smooth finish.

Equipment

  • Baking sheet
  • Parchment paper
  • medium bowl
  • Electric Mixer
  • Saucepan
  • Spatula
  • Heatproof Bowl
  • kitchen torch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
  2. In a medium bowl, combine brown sugar and lemon zest, rubbing to release oils.
  3. Cream softened butter with the sugar mixture until light and fluffy, then add egg and vanilla.
  4. Mix in flour, baking powder, and salt until just combined, then chill dough for 30 minutes.
  5. Prepare lemon curd by whisking sugar, lemon juice, zest, egg yolks, and salt in a saucepan over medium heat until thickened.
  6. Scoop cookie dough onto the baking sheet, spacing them apart, and bake for 10-12 minutes.
  7. For the meringue, whisk egg whites and sugar over simmering water until 170°F (77°C), then beat until stiff peaks form.
  8. Assembly: Top each cooled cookie with meringue and swirl in some lemon curd, torching the meringue until golden.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 50mgPotassium: 60mgSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

These cookies can be stored at room temperature for 1 day, refrigerated for 3 days, or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!