Lemon Meringue Pie Cookies

If sunshine had a flavor, it would be these Lemon Meringue Pie Cookies. With a buttery shortbread base, a vibrant lemon curd center, and a swirl of toasted meringue on top, each bite feels like a little burst of brightness. They’re elegant, playful, and just the right mix of tart, sweet, and creamy — perfect for spring gatherings or a cozy weekend bake.

Behind the Recipe

This recipe came about on a day when I couldn’t decide between cookies and pie. I craved that signature lemon zing of a pie but wanted something handheld and easy to share. So I blended the two — a soft shortbread cookie as the crust, a dollop of tangy lemon filling, and a light-as-air meringue to finish. They were gone in minutes. That’s when I knew they were something special.

Recipe Origin or Trivia

Lemon meringue pie is a classic American dessert dating back to the 19th century. Traditionally served as a whole pie with a flaky crust and a silky lemon filling, it has been reimagined in countless ways. Turning it into a cookie is a creative twist that brings together the textures and flavors we love — now in bite-sized form. The Swiss meringue used here is glossy and stable, making it ideal for piping and toasting.

Why You’ll Love Lemon Meringue Pie Cookies

This recipe blends charm with flavor in a way that’s hard to resist:

Versatile: Great for brunches, tea parties, holidays, or casual snacking.

Budget-Friendly: Uses pantry staples and a few lemons.

Quick and Easy: No rolling dough or fancy tools required.

Customizable: Adjust the lemon tartness or meringue sweetness to your liking.

Crowd-Pleasing: A guaranteed conversation-starter and a visual showstopper.

Make-Ahead Friendly: Bake the cookies and prepare the curd ahead of time.

Great for Leftovers: They store beautifully and stay fresh for days.

Chef’s Pro Tips for Perfect Results

Here’s how to nail every batch of these cookies:

• Zest first, then juice: It’s much easier to zest whole lemons than juiced ones.
• Don’t overbake the cookies: You want them golden at the edges and soft in the center.
• Strain the lemon curd: This ensures it’s ultra-smooth with no egg bits.
• Cool cookies completely: Before adding curd or meringue, let the cookies cool fully.
• Torch the meringue lightly: A little color adds depth and dramatic flair.

Kitchen Tools You’ll Need

You won’t need much to make magic:

Hand or Stand Mixer: Essential for whipping the meringue.

Saucepan: To cook the lemon filling gently.

Zester or Microplane: For fresh lemon zest.

Piping Bag or Spoon: For adding the meringue topping.

Kitchen Torch (Optional): To toast the meringue beautifully.

Ingredients in Lemon Meringue Pie Cookies

These cookies come together from three simple components: the shortbread base, the lemon filling, and the meringue.

For the Shortbread Cookie Dough:

1. Granulated Sugar: ¾ cup. Lightly sweetens and helps bind the dough.
2. Lemon Zest: From 1 lemon. Infuses fresh citrus aroma right into the cookie base.
3. Unsalted Butter: 1 cup, softened. The heart of the shortbread — rich and buttery.
4. Sea Salt: ½ teaspoon. Balances the sweetness and enhances flavor.
5. Egg Yolk: 1 large. Adds richness and structure.
6. Vanilla Extract: 1 teaspoon. Rounds out the flavor.
7. All-Purpose Flour: 2½ cups (300g). Gives structure and softness to the dough.

For the Lemon Filling:

1. Granulated Sugar: ½ cup. Sweetens the curd.
2. Lemon Zest: From 1 lemon. Enhances the lemony zing.
3. Sea Salt: ⅛ teaspoon. Balances tartness.
4. All-Purpose Flour: ¼ cup. Thickens the filling.
5. Egg Yolks: 3 large. Give the curd its smooth, velvety body.
6. Lemon Juice: ½ cup, freshly squeezed. The star of the show — bright, tart, and fresh.

For the Swiss Meringue:

1. Egg Whites: 3 large. Whipped into a fluffy cloud.
2. Granulated Sugar: ½ cup. Adds stability and sweetness.
3. Sea Salt: ⅛ teaspoon. Cuts the sweetness just enough.
4. Cream of Tartar: ⅛ teaspoon. Helps stabilize the meringue.
5. Vanilla Extract: ¼ teaspoon. A touch of warmth in every swirl.

Ingredient Substitutions

A few easy swaps can make this recipe work for you:

Butter: Use plant-based butter for a dairy-free option.

Flour: Gluten-free flour blend works well in shortbread.

Lemon Juice: Bottled lemon juice can be used, but fresh is best.

Cream of Tartar: Substitute with a splash of lemon juice or white vinegar.

Vanilla Extract: Almond extract adds a nice twist.

Ingredient Spotlight

Lemon Juice and Zest: The real heroes here, bringing that sharp, sunny punch of flavor that keeps everything bright and refreshing.

Swiss Meringue: Unlike French meringue, it’s warmed before whipping, making it more stable and glossy — perfect for cookies.

Instructions for Making Lemon Meringue Pie Cookies

Let’s break it down step-by-step for a stress-free, joyful baking session.

1. Preheat Your Equipment:
   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a large bowl, cream butter, sugar, lemon zest, and salt until light and fluffy. Mix in the egg yolk and vanilla. Gradually add flour and mix until just combined.
3. Prepare Your Cooking Vessel:
   Scoop dough into 1-inch balls and place on the baking sheet. Press a thumbprint or use the back of a spoon to create an indent in the center.
4. Assemble the Dish:
   Bake cookies for 12–14 minutes or until edges are lightly golden. Remove and let cool completely.
5. Cook to Perfection:
   For lemon filling, whisk sugar, zest, salt, and flour in a saucepan. Stir in egg yolks and lemon juice. Cook over medium heat, stirring constantly, until thickened. Strain if needed, then cool.
6. Finishing Touches:
   Fill cookie centers with cooled lemon curd. For meringue, gently heat egg whites and sugar over simmering water until sugar dissolves. Add salt, cream of tartar, and vanilla. Beat to stiff, glossy peaks.
7. Serve and Enjoy:
   Pipe or spoon meringue onto cookies and torch until lightly browned. Serve fresh or store in an airtight container.

Texture & Flavor Secrets

These cookies are full of contrast — the shortbread is buttery and slightly crisp, the lemon filling is smooth and sharp, and the meringue is light, sweet, and pillowy. Toasted edges on the meringue add a bit of caramelized flavor and visual flair. The balance of tart and sweet is what makes these irresistible.

Cooking Tips & Tricks

Some little touches that make a big difference:

• Chill dough briefly for easier shaping.
• Use a piping bag for clean meringue swirls.
• Toast meringue just before serving to keep it fresh.
• If meringue weeps, beat it a little longer for more stability.

What to Avoid

Here’s how to steer clear of common slip-ups:

• Don’t overmix the dough — it can make cookies tough.
• Avoid undercooking lemon curd — it should be thick enough to hold its shape.
• Don’t let egg whites get greasy — clean, dry bowls are key.

Nutrition Facts

Servings: 24 cookies
Calories per serving: 160

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 44 minutes

Make-Ahead and Storage Tips

Bake the cookies and prep the curd a day ahead for easy assembly. Store finished cookies in an airtight container in the fridge for up to 3 days. If not topping with meringue right away, store cookies and curd separately. You can also freeze the baked shortbread cookies without filling for longer storage.

How to Serve Lemon Meringue Pie Cookies

Serve them on a tiered cookie tray, at afternoon tea, or as a zesty ending to brunch. They look beautiful arranged with fresh lemon slices or edible flowers. Pair with iced tea, lemonade, or even a glass of sparkling water with lemon.

Creative Leftover Transformations

Got extras? Here’s how to reinvent them:

• Crumble cookies over ice cream for a tart-sweet topping.
• Sandwich two cookies with lemon curd in between.
• Crush into a crust for mini tarts or cheesecakes.

Additional Tips

• Add a touch of yellow food coloring to the curd for brightness.
• Store meringue-topped cookies in a single layer to avoid smudging.
• Use a small offset spatula to swirl meringue for a dramatic finish.

Make It a Showstopper

Pipe meringue into tall peaks and torch until golden brown. Garnish with a bit of lemon zest or edible glitter. Arrange on a marble board or pastel plate for extra wow. They’re beautiful enough for weddings, showers, or any celebration.

Variations to Try

• Berry-Lemon: Add a touch of raspberry puree to the lemon curd.
• Mini Tarts: Use mini tart pans instead of cookie shapes.
• Lavender Lemon: Infuse the sugar with dried lavender buds.
• Coconut Crust: Add shredded coconut to the shortbread dough.
• Lime Meringue: Swap lemon for lime for a tropical twist.

FAQ’s

Q1: Can I make these without a kitchen torch?

Yes! You can broil them for 30 seconds — watch carefully to avoid burning.

Q2: How long does the meringue hold?

Up to 2 days if stored cool and dry. It’s best enjoyed fresh.

Q3: Can I freeze these cookies?

Freeze the cookie bases, but wait to add curd and meringue until ready to serve.

Q4: What if I don’t have cream of tartar?

Use a few drops of lemon juice or white vinegar instead.

Q5: Can I make the lemon filling thicker?

Yes! Add an extra tablespoon of flour for a firmer curd.

Q6: Do I need to strain the curd?

Straining ensures it’s silky smooth but isn’t mandatory.

Q7: Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend for the shortbread.

Q8: How do I keep the meringue from deflating?

Whip to stiff peaks and avoid overhandling once piped.

Q9: Can I use bottled lemon juice?

Fresh is best, but bottled works in a pinch.

Q10: How do I store leftovers?

Keep in the fridge in a covered container. Best within 2–3 days.

Conclusion

Lemon Meringue Pie Cookies are sweet little showstoppers — bright, buttery, and beautifully layered with tangy lemon curd and fluffy meringue. Whether you’re baking for a special occasion or just craving something zesty and fun, these cookies are pure sunshine in every bite.

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