Jump to Recipe Print RecipeThe zing of freshly squeezed lemon fills the air as I dive into creating these Lemon Meringue Pie Cookies, a vibrant twist on a cherished classic. Just the thought of biting into one of these delightful treats brings back memories of family gatherings, where comfort food meets homemade joy. These cookies strike the perfect balance—quick to whip up and an absolute crowd-pleaser, sparing you from the hours spent on a traditional pie. Their soft base, complemented by a zesty lemon curd and topped with a fluffy meringue, leaves a delightful contrast that lingers long after the last crumb. Are you ready to transform your dessert game? Let’s make some magic happen in the kitchen! Why Are These Cookies So Irresistible? Comforting Fusion: These Lemon Meringue Pie Cookies perfectly merge the classic flavors of lemon meringue pie into a bite-sized treat. Quick and Easy: With straightforward steps, they come together in no time, making them ideal for busy bakers. Zesty Delight: The fresh lemon curd gives a vibrant punch, offering a refreshing taste that’s perfect year-round. Crowd Favorite: Guests will rave about these cookies, making them a show-stopping addition to any gathering or potluck. Do you love citrus desserts? Check out my Lemon Raspberry Cookies for more zesty inspiration! Versatile Treat: They can easily adapt with different citrus flavors, so feel free to experiment with limes or oranges. Perfect Texture: The combination of a soft cookie base with a fluffy meringue on top creates a delightful mouthfeel that’s hard to resist. Lemon Meringue Pie Cookies Ingredients For the Cookie Base Brown Sugar – Adds sweetness and depth; you can substitute with white sugar if needed. Lemons – Provides zest and juice for flavor; use Eureka or Lisbon varieties for optimal tartness. Butter – Gives a rich flavor and tender texture; ensure it’s softened at room temperature. Eggs – Essential for structure and moisture; use large eggs for best results. Vanilla Extract – Enhances the flavor profile; opt for pure vanilla for superior quality. All-Purpose Flour – Forms the base of the cookies; no substitutions recommended for the perfect texture. Baking Powder – Helps the cookies rise; make sure it’s fresh for effectiveness. Salt – Balances sweetness; just a pinch can enhance overall flavor. For the Lemon Curd Sugar – Sweetens the lemon curd; adjust based on your taste preference. Egg Yolks – Provides richness and helps thicken the curd; use fresh for the best results. Lemon Juice – Essential for the tart flavor; freshly squeezed yields the best taste. For the Meringue Topping Egg Whites – Create that light and airy texture; ensure your mixing bowl is grease-free for optimal results. Cornstarch – Stabilizes the meringue; optional but highly recommended for better texture. Sugar – Sweetens the meringue; a quality fine sugar incorporates easily for smooth peaks. These Lemon Meringue Pie Cookies will bring a delightful twist to your dessert repertoire—perfect for anyone yearning for comfort food that’s homemade! Step‑by‑Step Instructions for Lemon Meringue Pie Cookies Step 1: Dough Preparation In a medium mixing bowl, combine brown sugar and lemon zest, stirring to integrate. Add softened butter, beating for 2-3 minutes until fluffy and light. Next, incorporate the egg and vanilla extract, blending until well mixed. Gradually add flour, baking powder, and salt, mixing until just combined to ensure a tender cookie base. Finally, chill the dough in the refrigerator for at least 30 minutes to firm up. Step 2: Lemon Curd Preparation While the dough chills, prepare the lemon curd. In a medium saucepan, whisk together sugar, lemon juice, lemon zest, egg yolks, and a pinch of salt. Cook over medium heat, stirring continuously until the mixture thickens and reaches about 170°F. Remove from heat, and strain the curd through a sieve into a bowl with softened butter. Stir until smooth and glossy, then chill in the refrigerator until ready to use. Step 3: Cookie Baking Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy removal. Once the dough has chilled, scoop out portions and place them onto the prepared sheets, allowing space for spreading. Bake for 10-12 minutes until the edges are golden and the centers are just set. Let the cookies rest on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Step 4: Meringue Topping To create the meringue, combine egg whites and sugar in a small saucepan. Whisk constantly while heating over low-medium heat until the mixture reaches 170°F and the sugar dissolves completely. Transfer it to a stand mixer and beat on high speed until stiff peaks form. Gently fold in cornstarch and vanilla extract, ensuring a smooth consistency. This will provide the fluffy topping for your Lemon Meringue Pie Cookies. Step 5: Assemble and Toast Once the cookies have cooled, generously dollop the lemon curd onto each cookie, creating a small pool in the center. Carefully spoon the meringue over the lemon curd, swirling it for a decorative effect. Finally, using a culinary torch, toast the meringue until golden brown, ensuring a beautiful finish that contrasts perfectly with the zesty lemon curd. Epic Lemon Meringue Pie Cookies are now ready to be enjoyed fresh! Make Ahead Options These Lemon Meringue Pie Cookies are perfect for meal prep, allowing you to enjoy their delightful flavors without the last-minute rush! You can prepare the cookie dough and lemon curd up to 3 days in advance. Simply chill the dough in an airtight container and store the lemon curd in the fridge. To prevent the cookie dough from becoming dry, cover it tightly with plastic wrap. On the day you’re ready to serve, bake the cookies and whip up the meringue. Simply top each cooled cookie with lemon curd and meringue, then toast with a culinary torch. This way, you can savor these scrumptious treats in no time! How to Store and Freeze Lemon Meringue Pie Cookies Fridge: Store in an airtight container for up to 2-3 days to preserve their freshness. Ensure they are completely cool before sealing to prevent condensation. Freezer: Freeze the cookie bases for up to 3 months. Individually wrap them in plastic wrap and place them in a freezer-safe bag. Add lemon curd and meringue fresh when ready to serve. Reheating: If you prefer to enjoy them warm, reheat cookies in a preheated oven at 300°F (150°C) for about 5-7 minutes until warmed through. Avoid microwaving to prevent sogginess. What to Serve with Lemon Meringue Pie Cookies? When it comes to enjoying these delightful cookies, think of pairing them with fresh, vibrant sides that enhance their zesty sweetness. Fresh Berries: Juicy strawberries or raspberries add a delightful tartness, balancing the sweetness of the cookies and creating a refreshing contrast. Coconut Cream: Light and silky, coconut cream brings a tropical twist that harmonizes beautifully with the lemony flavor of the cookies. Lemonade: A tall glass of homemade lemonade offers a complementary zing, refreshing you while enhancing the bright citrus notes. Mint Tea: The herbal freshness of mint tea adds a soothing layer, creating a calming experience with each cookie bite. Perfect for gatherings, these cookies can be served alongside a vibrant fruit salad. With a mix of seasonal fruits, the medley of flavors and textures not only looks stunning but also complements the cookies beautifully. Vanilla Ice Cream: Scoop of creamy vanilla ice cream provides a rich, velvety contrast to the cookies’ lightness, for an indulgent treat. Almond Scones: Lightly sweetened almond scones introduce a nutty crunch that pairs well with the meringue and lemon sweetness. Sparkling Wine: For a touch of elegance, a chilled glass of sparkling wine elevates the experience, perfect for celebrations or special occasions! Lemon Meringue Pie Cookies Variations Feel free to unleash your creativity and customize these delightful cookies to match your taste buds! Citrus Swap: Replace lemons with limes or oranges for a refreshing twist and explore a whole new flavor dimension. The bright notes of lime zest or orange juice can invigorate the flavor profile beautifully. Dairy-Free: Use coconut oil instead of butter to accommodate dietary preferences while still keeping that tender texture. It contributes a subtle richness that pairs beautifully with the lemon. Vegan Version: Substitute eggs for flax eggs or aquafaba to create a plant-based meringue. This swap keeps the cookies fluffy while ensuring everyone can enjoy a sweet treat! Nutty Addition: Incorporate finely chopped nuts like almonds or pecans into the cookie base for a delightful crunch and rich flavor. The added texture creates an exciting contrast with the soft meringue! Sweet Spice: Add a pinch of cinnamon or nutmeg to the cookie base for a warm spice note. It harmonizes beautifully with the zesty lemon, giving an inviting aroma. Chocolate Drizzle: Turn the meringue into a decadent topping by drizzling dark chocolate over your finished cookies. The combination of bright citrus and rich chocolate is sure to impress! Flavor Boost: Experiment with flavored extracts, like almond or lemon-lime, in place of vanilla for an extra punch of flavor. It’s a small change that can significantly shift the cookie’s overall taste. For more delightful citrus-inspired bites, don’t miss my Lemon Cobbler Tangy or explore the vibrant flavors in my Lemon Cake Deliciously. Happy baking! Expert Tips for Lemon Meringue Pie Cookies Grease-Free Bowls: Ensure your mixing bowl is completely free of grease for the meringue to whip properly; any residue can prevent it from achieving stiff peaks. Temperature Matters: Use room temperature eggs for both the cookie dough and meringue. This ensures better incorporation and a fluffier texture in your Lemon Meringue Pie Cookies. Don’t Overmix: Mix your cookie dough until just combined; overmixing can lead to tough cookies. Remember, you want a soft, tender base! Chill the Dough: Chilling the dough for at least 30 minutes helps the cookies maintain their shape while baking, preventing them from spreading too much. Proper Curd Technique: When making the lemon curd, constantly stir over heat to keep it smooth and prevent lumps; straining will ensure a silky finish. Toast Carefully: Use a culinary torch to toast the meringue with care. Just a few seconds too long can lead to burnt spots, so keep an eye on it! Lemon Meringue Pie Cookies Recipe FAQs What type of lemons should I use for the best flavor? For a truly vibrant taste in your Lemon Meringue Pie Cookies, I recommend using Eureka or Lisbon lemons, as they provide the perfect tartness. Meyer lemons, being sweeter, can also be used if you prefer a milder flavor. Always opt for fresh lemons, as the zest adds an incredible aroma! How should I store my Lemon Meringue Pie Cookies? Store your cookies in an airtight container in the fridge for up to 2-3 days. Make sure they’re completely cool before sealing to avoid condensation that can make them soggy. If you’re preparing for an event or simply want to make them ahead of time, this method keeps them fresh and delicious! Can I freeze Lemon Meringue Pie Cookies? Absolutely! You can freeze the cookie bases for up to 3 months. Just wrap each cookie individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy them, prepare your lemon curd and meringue fresh, then assemble the cookies for the best texture. What should I do if my meringue doesn’t form stiff peaks? If your meringue isn’t whipping to stiff peaks, it might be due to some grease on your bowl or beaters. Make sure your mixing bowl is completely free of grease, and try using room temperature egg whites for better volume. If it still doesn’t work, whisk vigorously until the sugar is dissolved before beating at high speed, which can help. Can I make these cookies gluten-free? For a gluten-free version of Lemon Meringue Pie Cookies, you can substitute all-purpose flour with a 1:1 gluten-free baking blend. It’s essential to ensure the blend contains xanthan gum or a similar binding agent to mimic the structure provided by regular flour. Are there any dietary considerations I should keep in mind? When preparing Lemon Meringue Pie Cookies, be aware of egg allergies as the recipe relies heavily on eggs for both the cookies and the meringue. You can substitute flax eggs or aquafaba as alternatives for binding, but this may alter the final texture and flavor slightly. Always double-check with guests regarding allergies before serving! Lemon Meringue Pie Cookies: A Sweet Nostalgic Treat Lemon Meringue Pie Cookies are a vibrant twist on a cherished classic, offering a delightful combination of flavors in a bite-sized treat. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 12 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 12 minutes mins Servings: 24 cookiesCourse: DessertCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Base1 cup Brown Sugar Adds sweetness and depth; you can substitute with white sugar if needed.2 large Lemons Provides zest and juice for flavor; use Eureka or Lisbon varieties for optimal tartness.1/2 cup Butter Gives a rich flavor and tender texture; ensure it’s softened at room temperature.1 large Eggs Essential for structure and moisture; use large eggs for best results.1 teaspoon Vanilla Extract Enhances the flavor profile; opt for pure vanilla for superior quality.2 cups All-Purpose Flour Forms the base of the cookies; no substitutions recommended for the perfect texture.1 teaspoon Baking Powder Helps the cookies rise; make sure it’s fresh for effectiveness.1/4 teaspoon Salt Balances sweetness; just a pinch can enhance overall flavor.For the Lemon Curd1 cup Sugar Sweetens the lemon curd; adjust based on your taste preference.4 large Egg Yolks Provides richness and helps thicken the curd; use fresh for the best results.1/2 cup Lemon Juice Essential for the tart flavor; freshly squeezed yields the best taste.For the Meringue Topping2 large Egg Whites Create that light and airy texture; ensure your mixing bowl is grease-free for optimal results.1 tablespoon Cornstarch Stabilizes the meringue; optional but highly recommended for better texture.1/2 cup Sugar Sweetens the meringue; a quality fine sugar incorporates easily for smooth peaks. Equipment Mixing bowlstand mixersaucepanBaking SheetsParchment Paperculinary torch Method Step-by-Step Instructions for Lemon Meringue Pie CookiesIn a medium mixing bowl, combine brown sugar and lemon zest, stirring to integrate. Add softened butter, beating for 2-3 minutes until fluffy and light. Next, incorporate the egg and vanilla extract, blending until well mixed. Gradually add flour, baking powder, and salt, mixing until just combined. Chill the dough in the refrigerator for at least 30 minutes to firm up. While the dough chills, prepare the lemon curd. In a medium saucepan, whisk together sugar, lemon juice, lemon zest, egg yolks, and a pinch of salt. Cook over medium heat, stirring continuously until the mixture thickens and reaches about 170°F. Remove from heat, strain the curd through a sieve into a bowl with softened butter, and stir until smooth. Chill in the refrigerator until ready to use. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Once the dough has chilled, scoop out portions and place them onto the prepared sheets, allowing space for spreading. Bake for 10-12 minutes until the edges are golden and the centers are just set. Let cookies rest on the baking sheets for 5 minutes before transferring to wire racks to cool completely. To create the meringue, combine egg whites and sugar in a small saucepan. Whisk constantly while heating over low-medium heat until the mixture reaches 170°F and the sugar dissolves. Transfer it to a stand mixer and beat on high speed until stiff peaks form. Gently fold in cornstarch and vanilla extract. Once cookies have cooled, generously dollop the lemon curd onto each cookie. Carefully spoon the meringue over the lemon curd, swirling it for a decorative effect. Using a culinary torch, toast the meringue until golden brown. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 60mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg NotesChilling the dough helps the cookies maintain their shape while baking. Use room temperature eggs for better incorporation and fluffiness in the cookies. Tried this recipe?Let us know how it was!
