Description
Bright and zesty lemon meringue pie cookies featuring a soft buttery cookie base, tangy lemon curd center, and fluffy toasted meringue on top all the flavors of classic lemon meringue pie in bite-sized form.
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup lemon curd
2 large egg whites
1/2 cup granulated sugar (for meringue)
1/4 tsp cream of tartar
1/2 tsp lemon zest
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream together butter and sugar until light and fluffy.
3. Beat in egg and vanilla until combined.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Gradually mix dry ingredients into wet ingredients until dough forms.
6. Roll dough into balls and place on baking sheet.
7. Use your thumb or the back of a spoon to make an indent in each cookie.
8. Fill each indent with lemon curd.
9. Bake for 12–14 minutes until edges are lightly golden.
10. While cookies bake, beat egg whites and cream of tartar until soft peaks form.
11. Gradually add sugar and beat until stiff, glossy peaks form.
12. Stir in lemon zest.
13. Pipe or spoon meringue onto cooled cookies.
14. Lightly toast meringue with a kitchen torch or under the broiler.
15. Allow to set before serving.
Notes
Use homemade or high-quality store-bought lemon curd for best flavor.
Ensure cookies are fully cooled before adding meringue.
Store in the refrigerator for up to 2 days.
- Prep Time: 25 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: lemon meringue cookies, lemon curd cookies, pie cookies, citrus dessert