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
Scale
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.
