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Lemon Meringue Pie Cookies

Lemon Meringue Pie Cookies that Brighten Your Day

These Lemon Meringue Pie Cookies transform a classic dessert into delightful bite-sized treats, capturing the tangy sweetness of lemon meringue pie.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Brown Sugar Substitute with granulated sugar for cleaner flavor.
  • 1/4 cup Lemon Juice Use fresh lemons for the best flavor.
  • 1 tablespoon Lemon Zest Wash lemons well before zesting.
  • 1/2 cup Butter Can be replaced with margarine for dairy-free option.
  • 1 large Eggs Ensure they’re at room temperature.
  • 2 cups All-Purpose Flour Whole wheat flour may affect texture.
  • 1 teaspoon Baking Powder Always check freshness.
  • 1/4 teaspoon Salt Essential for balancing sweetness.
For the Meringue Topping
  • 4 large Egg Whites Avoid mixing in any yolk or grease.
  • 1 cup Cornstarch Key to stabilizing the meringue.
  • 1 teaspoon Vanilla Extract Optional, recommended for richer taste.

Equipment

  • Oven
  • mixing bowl
  • Hand mixer
  • saucepan
  • Parchment Paper
  • Sieve
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix the brown sugar and lemon zest together, then add softened butter and beat until light and fluffy (2-3 minutes).
  3. Add the egg and vanilla extract, beating on low speed until fully combined (about 30 seconds).
  4. Fold in flour, baking powder, and salt, then refrigerate the dough for at least 30 minutes.
  5. Make the lemon curd by combining sugar, lemon juice, lemon zest, and egg yolks in a saucepan and stirring for 10 minutes until thick.
  6. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are golden.
  7. Make the meringue by whisking egg whites and sugar over simmering water until it reaches 170°F, then beat until stiff peaks form (5-7 minutes).
  8. Top each cooled cookie with meringue and swirl in lemon curd, then toast the meringue using a kitchen torch until golden.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 50mgPotassium: 20mgSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 10mgIron: 0.5mg

Notes

Ensure all utensils are grease-free for best meringue results. Use fresh ingredients and store cookies properly for best texture and flavor.

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