Description
These Lemon Meringue Pie Cookies combine buttery shortbread, tangy lemon curd, and fluffy Swiss meringue for a bite-sized version of the classic pie — sweet, tart, and totally irresistible.
Ingredients
Units
Scale
- Shortbread Cookie Dough:
- 3/4 cup granulated sugar
- 1 lemon, zested
- 1 cup unsalted butter, softened
- 1/2 teaspoon sea salt
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour (300g)
- Lemon Filling:
- 1/2 cup granulated sugar
- 1 lemon, zested
- 1/8 teaspoon sea salt
- 1/4 cup all-purpose flour
- 3 large egg yolks
- 1/2 cup freshly squeezed lemon juice (about 1 1/2 lemons)
- Swiss Meringue:
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/8 teaspoon sea salt
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, sugar, lemon zest, and salt until light and fluffy. Add egg yolk and vanilla, then mix in flour until just combined.
- Roll dough into 1-inch balls and place on baking sheet. Make an indent in the center of each. Bake for 12–14 minutes until edges are lightly golden. Let cool completely.
- For the filling, whisk sugar, zest, salt, and flour in a saucepan. Add egg yolks and lemon juice. Cook over medium heat until thickened. Strain and let cool.
- Fill cookie centers with lemon curd.
- To make meringue, heat egg whites and sugar over simmering water, whisking until sugar dissolves. Add salt, cream of tartar, and vanilla, then beat to stiff peaks.
- Pipe or spoon meringue onto cookies. Use a kitchen torch to lightly toast. Serve or refrigerate.
Notes
- Use fresh lemon juice and zest for best flavor.
- Cool cookies fully before adding curd and meringue.
- Strain lemon curd for an extra smooth finish.
- Best served fresh, but can be refrigerated up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg