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Easy Lemon Meringue Cookie Cups

Easy Lemon Meringue Cookie Cups

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cookie cups 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Soft and buttery cookie cups filled with silky homemade lemon curd and topped with fluffy golden meringue. These bright, bite-sized treats balance sweet and tangy flavors perfectly, making them ideal for parties, holidays, or whenever you crave a cheerful citrus dessert.

Ingredients

Units Scale
  • 1 1/2 cups (190 grams) all purpose flour
  • 3/4 cup (150 grams) granulated sugar, divided
  • 1/2 cup (113 grams) unsalted butter, softened
  • 3 large eggs, separated
  • 1/2 cup (120 milliliters) fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a 12 cup muffin tin.
  2. In a mixing bowl, cream together the softened butter and 1/2 cup of the sugar until light and fluffy. Add one whole egg and mix well. Stir in the flour and salt until a soft dough forms.
  3. Divide the dough evenly among the muffin cups and press it up the sides to create small cups.
  4. Bake for 10 to 12 minutes or until lightly golden. Allow to cool slightly.
  5. In a saucepan, whisk together the remaining sugar, egg yolks, lemon juice, lemon zest, and cornstarch. Cook over medium heat, stirring constantly, until thickened. Spoon the lemon filling into each cooled cookie cup.
  6. In a clean bowl, beat the egg whites until stiff peaks form. Spoon or pipe the meringue over the lemon filling.
  7. Return to the oven and bake for 5 to 7 minutes until the meringue is lightly golden. Cool completely before removing from the pan and serving.

Notes

  • Use room temperature eggs for better meringue volume and stability.
  • Freshly squeezed lemon juice provides the brightest flavor.
  • Allow the lemon filling to cool slightly before adding meringue to prevent weeping.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 cookie cup
  • Calories: 210
  • Sugar: 18g
  • Sodium: 95mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

Find it online: https://cooktune.com/easy-lemon-meringue-cookie-cups/