If you adore the bright zing and sweet fluffiness of classic lemon meringue pie but want something bite-sized and utterly irresistible, then you’re in for a treat with this Lemon Meringue Pie Cookies Recipe. These delightful cookies capture all the vibrant lemon flavor and airy meringue topping you love, wrapped up in a tender, buttery cookie. They’re perfect for sharing with friends or enjoying as a sophisticated snack that feels like a little celebration in every bite. So, get ready to add a stunning twist to your cookie repertoire that’s sure to impress everyone around you!
Ingredients You’ll Need
This Lemon Meringue Pie Cookies Recipe keeps things wonderfully simple with a handful of essential ingredients that each play a starring role. From the tender buttery base to the tangy lemon filling and the fluffy meringue, every component brings its own magic, texture, and brightness to the final result.
- All-purpose flour: Provides the perfect tender yet sturdy base for the cookie dough.
- Powdered sugar: Adds subtle sweetness and helps create a delicate crumb in the dough.
- Unsalted butter: Essential for richness and that melt-in-your-mouth texture.
- Salt: Balances and enhances all the flavors, preventing the cookie from tasting flat.
- Lemon juice: Brings the bright, tart punch that’s signature to lemon meringue.
- Granulated sugar: Sweetens the lemon filling and the meringue topping perfectly.
- Large egg yolk: Adds richness and helps thicken the lemon curd filling.
- Large egg whites: Whipped into a fluffy meringue topping that bakes to a golden finish.
- Cream of tartar: Stabilizes the egg whites to achieve those perfect stiff peaks in the meringue.
How to Make Lemon Meringue Pie Cookies Recipe
Step 1: Prepare the cookie dough
Start by preheating your oven to 350°F (175°C) so it’s ready to go when your dough is formed. In a bowl, whisk together your flour, powdered sugar, and salt. Next, cut the chilled butter into the flour mixture until it resembles coarse crumbs—this step is key to a tender and flaky cookie. Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up. This chilling makes rolling out so much easier and helps keep your cookies from spreading too much during baking.
Step 2: Roll and bake the cookies
Once chilled, roll your dough out on a lightly floured surface to about 1/8-inch thickness. Using a round cookie cutter, cut the dough into circles and place them on parchment paper-lined baking sheets. Bake these for 8 to 10 minutes until they turn a light golden color around the edges. Let the cookies cool completely before adding any filling—that way they’ll hold their shape perfectly when you assemble the Lemon Meringue Pie Cookies Recipe.
Step 3: Make the lemon filling
In a saucepan, combine your lemon juice, granulated sugar, egg yolk, cornstarch, and a bit of lemon zest. Cook this mixture over medium heat, stirring constantly, until it thickens into a luscious curd. Then, set it aside and let it cool completely. This filling is the heart of your Lemon Meringue Pie Cookies Recipe—rich, tart, and impossibly smooth.
Step 4: Prepare the meringue topping
Using clean bowls and beaters, whip your egg whites with cream of tartar until they form soft peaks. Slowly add sugar bit by bit, continuing to whip until you get those stiff, glossy peaks that hold their shape beautifully. This meringue is what gives these cookies their iconic cloud-like top that’s both airy and slightly crisp once baked.
Step 5: Assemble and broil
Spoon a dollop of the lemon filling onto each cooled cookie base, then top generously with the fluffy meringue. Place the assembled cookies under the broiler for just 1 to 2 minutes—watch closely—to toast the meringue until it’s golden brown and slightly caramelized. This final step adds a lovely depth of flavor and that irresistible look that will have everyone reaching for seconds.
How to Serve Lemon Meringue Pie Cookies Recipe
Garnishes
Elevate your Lemon Meringue Pie Cookies Recipe by adding a few fresh garnishes. Tiny strips of lemon zest or a light dusting of powdered sugar right before serving can add brightness and visual appeal. For an extra elegant touch, sprinkle on some finely chopped pistachios or edible flower petals to make these small treats feel like a grand event.
Side Dishes
These cookies pair beautifully with light, refreshing beverages like iced tea, sparkling lemon water, or a delicate herbal tea. For an adult twist, a crisp glass of Prosecco or a citrusy cocktail complements the lemon’s zing perfectly. The cookies themselves are so flavor-packed they don’t need anything heavy on the side, but a fresh fruit salad can refresh the palate if you’re serving them at a larger gathering.
Creative Ways to Present
Presentation can turn your Lemon Meringue Pie Cookies Recipe from simple to stunning. Arrange them on a tiered stand for afternoon tea, or place each cookie in cute mini cupcake liners for an adorable, mess-free treat. You could even serve them in a clear glass jar layered with pastel-colored tissue paper to showcase their sunshine-yellow filling and fluffy white topping—pure eye candy!
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Lemon Meringue Pie Cookies Recipe stored in an airtight container at room temperature for up to 2 days. Their delicate meringue topping is best enjoyed fresh, so try to enjoy them within this window for the perfect texture and flavor.
Freezing
If you want to make these cookies ahead of time, you can freeze the baked cookie bases separately in a sealed container for up to a month. Just thaw completely before adding the lemon filling and meringue topping, then proceed with the broiling to get that signature finish.
Reheating
Since the cookies are best fresh, reheating is mostly about gently warming the lemon filling if you’ve made it ahead. Use a low heat on the stovetop, stirring frequently to keep it smooth. Once assembled and broiled, leftovers can be quickly enjoyed at room temperature, but avoid microwaving as it can melt the meringue and change the texture undesirably.
FAQs
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice gives the brightest, most vibrant flavor to your Lemon Meringue Pie Cookies Recipe, bottled lemon juice can work in a pinch. Just make sure it’s 100% lemon juice without added sugars or preservatives to keep the taste authentic.
What if I don’t have cream of tartar for the meringue?
Cream of tartar helps stabilize the meringue, making it easier to whip to stiff peaks. If you don’t have it, you can substitute with a few drops of white vinegar or lemon juice, which also helps stabilize the egg whites.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a trusted gluten-free flour blend with xanthan gum for structure. The texture might be slightly different, but the vibrant lemon and fluffy meringue will still shine wonderfully.
How do I prevent the meringue from weeping or collapsing?
Beat the egg whites until stiff peaks form and gradually add sugar to stabilize them. Avoid overbeating, and assemble the cookies just before serving or broiling to ensure the meringue stays fluffy and doesn’t weep.
Can these cookies be made ahead of a party?
You can prepare the cookie bases and lemon filling a day or two ahead, storing them separately. Whip and add the meringue just before serving and quickly broil to give you fresh, show-stopping Lemon Meringue Pie Cookies Recipe that will look and taste incredible.
Final Thoughts
There’s nothing quite like the satisfaction of creating a recipe that feels both nostalgic and new. This Lemon Meringue Pie Cookies Recipe brings together the best of tangy lemon curd, buttery cookies, and fluffy golden meringue in an easy-to-share, fun format. Whether you’re baking for a crowd or treating yourself to a special moment, these cookies offer pure joy in every bite. Go ahead, dive in, and make these sunny delights a favorite in your kitchen—you won’t regret it!
Print
Lemon Meringue Pie Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these refreshing Lemon Meringue Pie Cookies that combine a tender buttery crust with tangy lemon filling and a fluffy, toasted meringue topping. Perfect bite-sized treats for any citrus lover, these cookies offer all the classic flavors of a lemon meringue pie in a portable form.
Ingredients
Cookie Dough
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled
Lemon Filling
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tablespoon cornstarch
- Zest of 1 lemon
Meringue Topping
- 2 large egg whites
- 1/8 teaspoon cream of tartar
- 1/4 cup granulated sugar (for meringue)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie base.
- Prepare Dough: In a mixing bowl, whisk together the all-purpose flour, powdered sugar, and salt. Cut in the chilled unsalted butter until the mixture resembles coarse crumbs. This creates a tender pastry dough.
- Chill Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up and make it easier to roll out.
- Roll and Cut: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter to cut dough into cookie-sized circles.
- Bake Cookies: Place the cut cookies on parchment-lined baking sheets. Bake in the preheated oven for 8–10 minutes or until the edges are lightly golden. Remove and allow to cool completely.
- Make Lemon Filling: In a saucepan, combine lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest. Cook over medium heat, whisking constantly, until the mixture thickens. Remove from heat and let cool completely.
- Prepare Meringue: In a clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add 1/4 cup granulated sugar while continuing to whip until stiff, glossy peaks form.
- Assemble Cookies: Spoon a dollop of the cooled lemon filling onto each baked cookie base. Top with a generous spoonful of meringue.
- Broil Topping: Place the assembled cookies under the broiler for 1–2 minutes, watching carefully, until the meringue is golden brown and toasted. Remove and allow to cool slightly before serving.
Notes
- Make sure the egg whites for the meringue are at room temperature for better volume.
- Keep an eye on the cookies under the broiler to prevent burning the meringue.
- You can substitute lemon zest with lime zest for a different citrus twist.
- Store cookies in an airtight container at room temperature for up to 2 days to keep the meringue crisp.
