Best Lemon Meringue Pie Cookies

Have you ever wished you could combine two classic desserts into one perfect treat? That’s exactly what happened when I started experimenting with lemon meringue pie flavors in cookie form. These little bites bring back memories of my grandmother’s kitchen, where she’d always have a fresh pie cooling on the windowsill.

I know some people get nervous about making meringue, but trust me – these cookies are easier than you’d think. I usually make them on Sunday afternoons when the kitchen’s quiet and I can take my time. The best part? They’re perfect for those times when you’re craving lemon meringue pie but don’t want to commit to making a whole pie.

If you love the tangy sweetness of lemon and the light, fluffy texture of meringue, you’re going to want to keep this recipe close by. I’ve made these for bake sales, holiday gatherings, and afternoon tea with friends – they disappear every single time.

What Kind of Lemons Should I Use?

Regular supermarket lemons like Eureka or Lisbon varieties are perfect for these cookies since you’ll need both the juice and zest. Meyer lemons can work too, but keep in mind they’re naturally sweeter and less tart, which might affect the classic lemon meringue flavor you’re going for. When picking your lemons, look for ones that feel heavy for their size and have a bright, smooth skin – these will give you the most juice. Before zesting, give your lemons a good wash under warm water and dry them well, since you’ll be using the outer peel.

Options for Substitutions

While some ingredients are essential for these cookies, there are a few substitutions you can try:

• Light brown sugar: For the cookie base, you can use dark brown sugar instead, though it will give a slightly deeper molasses flavor. White sugar with a tablespoon of molasses works too.
• Unsalted butter: If you only have salted butter, that’s fine – just reduce the added salt in the recipe by 1/4 teaspoon per stick of butter. Plant-based butter can work but might change the texture slightly.
• Vanilla essence: Vanilla extract or vanilla bean paste work perfectly here. If you’re out completely, you can skip it, though you’ll miss some flavor depth.
• All-purpose flour: Cake flour can work for a more tender cookie – use the same amount by weight. I wouldn’t recommend whole wheat flour as it would make the cookies too heavy.
• Cornstarch: For the meringue, cornstarch is pretty important for stability, but in a pinch, you can use the same amount of potato starch.
• Fresh lemon juice: While fresh is best, bottled lemon juice can work in a pinch. Just make sure it’s pure lemon juice without added ingredients.

Watch Out for These Mistakes While Baking

The trickiest part of these cookies is getting the meringue texture just right – make sure your egg whites are at room temperature and your bowl is completely free of any grease or egg yolk, as even a tiny bit of fat will prevent proper whipping. When making the lemon curd filling, constant stirring over low heat is crucial to prevent the eggs from scrambling – if you see any lumps forming, immediately remove from heat and strain through a fine-mesh sieve. For the cookie base, avoid overmixing the dough once you add the flour, as this can lead to tough, dense cookies instead of the tender, buttery texture we’re after. A helpful tip is to chill the filled cookies for 15-20 minutes before adding the meringue topping – this helps prevent the lemon curd from melting or spreading when you toast the meringue.

What to Serve With Lemon Meringue Pie Cookies?

These sweet and tangy cookies are perfect for afternoon tea or as part of a dessert spread! I love serving them alongside a hot cup of Earl Grey tea or a smooth coffee to balance out their citrusy sweetness. For a lovely dessert platter, try pairing them with fresh berries like raspberries or strawberries, which complement the lemon flavor beautifully. If you’re hosting a dessert party, these cookies work great with other small treats like chocolate truffles or vanilla shortbread cookies for a nice variety of flavors.

Storage Instructions

Keep Fresh: These lemon meringue pie cookies are best enjoyed within 2-3 days. Place them in an airtight container and keep them in the fridge – the meringue topping can get a bit sticky if left at room temperature. I like to place them in a single layer to keep the meringue looking pretty.

Make Ahead: You can prepare the cookie base and lemon curd filling up to 2 days in advance. Store the baked cookies in an airtight container and the lemon curd in the fridge. When you’re ready to serve, make the fresh meringue topping and assemble. The meringue is best made and piped the day you plan to enjoy the cookies.

Freeze Base: While the completed cookies don’t freeze well due to the meringue, you can freeze the plain cookie bases for up to 3 months in a freezer-safe container. Just thaw them overnight in the fridge when you’re ready to add the lemon curd and meringue toppings.

Preparation Time	30-45 minutes
Cooking Time	15-20 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 15-20 g
• Fat: 70-80 g
• Carbohydrates: 150-170 g

Ingredients

• 150 g light brown sugar (about 3/4 cup)
• Zest from 2 lemons
• 90 g unsalted butter, softened (approximately 6 1/3 tablespoons)
• 1 large egg, at room temperature
• 1 teaspoon vanilla essence
• 160 g all-purpose flour (around 1 1/3 cups)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 28 g unsalted butter, cut into cubes (2 tablespoons)
• 65 g white sugar (about 1/4 cup + 1 tablespoon)
• 40 g fresh lemon juice (roughly 3 tablespoons)
• Zest of 1 lemon
• 2 egg yolks
• 1/8 teaspoon salt
• 2 egg whites
• 100 g white sugar (equivalent to 1/2 cup)
• 1/8 teaspoon salt
• 1 teaspoon cornstarch
• 1 teaspoon vanilla essence

Step 1: Prepare the Cookie Dough

Begin by adding brown sugar to a medium-sized mixing bowl.

Zest the lemons into the bowl, then use your fingers to rub the zest into the sugar to release the fragrant oils.

Add the butter and use a hand or stand mixer to beat everything together until the mixture is light and fluffy, about 2-3 minutes.

Incorporate the egg and vanilla, beating for an additional minute until well combined.

Add in the flour, baking powder, and salt.

Use a rubber spatula to fold the ingredients together gently, stopping just when no flour streaks remain.

Cover the bowl and place it in the fridge to chill for at least 30 minutes.

Step 2: Prepare the Lemon Curd

While the dough chills, start making the lemon curd.

Prep a small mixing bowl by adding cubed butter and a fine mesh sieve on top.

Set it aside.

In a small saucepan, combine the sugar, lemon juice, lemon zest, egg yolks, and salt.

Set the saucepan over medium heat, stirring constantly until the mixture thickens and reaches at least 170°F (76°C).

Remove the curd from the heat and pass it through the sieve over the butter.

Mix the curd with the butter until the butter has melted and the texture is smooth.

Transfer the curd to the fridge to chill until you’re ready to use it.

Step 3: Bake the Cookies

Once the cookie dough is chilled, preheat the oven to 350°F (175°C).

Line a cookie sheet with parchment paper or a silicone baking mat.

Use a 3-tablespoon cookie scoop to place the dough onto the prepared cookie sheet, spacing them apart for spreading.

Bake the cookies for 10-12 minutes, until the edges turn golden brown and the tops appear slightly wet.

Allow the cookies to rest on the hot baking sheet for at least 5 minutes before transferring them to a wire rack to cool.

Step 4: Make the Swiss Meringue

While the cookies cool to room temperature, make the Swiss meringue.

Combine egg whites and sugar in a small saucepan.

Set over medium heat and whisk constantly until the mixture reaches 170°F (76°C).

Transfer the mixture to a medium-sized mixing bowl and add salt, cornstarch, and vanilla.

Use a mixer with a whisk attachment to beat until stiff peaks form.

Step 5: Assemble and Torch the Cookies

Once the cookies have cooled, top each one with approximately 2 tablespoons of Swiss meringue.

Swirl some lemon curd into the meringue on each cookie, allowing some meringue to peek through for torched texture.

Use a culinary torch to toast the meringue on the cookies until golden.

Serve and enjoy your delicious creation!