Sweet Lemon Meringue Pie Cookies

I was well into my thirties before I discovered that lemon meringue pie could be anything other than, well, a pie. Growing up, it was my mom’s go-to dessert for Sunday dinners, and she always made it the traditional way – in a flaky crust with towering meringue on top.

But here’s the thing about these cookies – they take everything you love about lemon meringue pie and turn it into a treat you can eat with one hand. No fork needed, no plate required. Just a perfect little bite of sweet meringue and tangy lemon curd that reminds me of those Sunday dinners, minus all the fuss of making a whole pie.

What Kind of Lemons Should I Use?

Regular supermarket lemons like Eureka or Lisbon varieties are perfect for these cookies – they’re juicy and have the right balance of tartness and flavor. Meyer lemons can work too, but keep in mind they’re naturally sweeter and less acidic, which might make your cookies less zippy. When picking your lemons, look for ones that feel heavy for their size and have a bright yellow color – these will give you the most juice. A good tip is to roll your lemons on the counter with gentle pressure before zesting and juicing, as this helps release more juice from the membranes.

Options for Substitutions

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

• Light brown sugar: You can use dark brown sugar instead, though it will give a slightly deeper molasses flavor. Regular white sugar works too, but you’ll lose some of that nice caramel note.
• Vanilla essence: Feel free to use vanilla extract, vanilla bean paste, or even vanilla powder. Each teaspoon of essence can be replaced with the same amount of any of these.
• All-purpose flour: Cake flour can work here too – use the same amount but expect slightly more delicate cookies. Don’t use whole wheat flour as it will make the cookies too heavy.
• Corn starch: For the meringue, you can swap cornstarch with the same amount of cream of tartar, which also helps stabilize the egg whites.
• Lemon: The lemon is pretty crucial here since it’s a lemon meringue cookie, but in a pinch, you could use lime for a different citrus twist. You’ll need about the same amount of juice and zest.
• 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 used.

Watch Out for These Mistakes While Baking

The trickiest part of making these lemon meringue pie 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 egg yolks from scrambling, and strain the mixture if needed to ensure a smooth result. For the cookie base, avoid overmixing the dough once you add the flour, as this can lead to tough cookies – mix just until the ingredients are combined. Remember to let the lemon curd cool completely before assembling the cookies, and if you’re having trouble with weeping meringue, try adding the cornstarch while whipping the egg whites and make sure to spread the meringue all the way to the edges of each cookie.

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! A hot cup of Earl Grey tea makes an excellent companion since its bergamot notes complement the lemony flavors in the cookies. For a refreshing summer treat, serve these cookies alongside a scoop of vanilla ice cream or with some fresh berries like strawberries or raspberries. If you’re putting together a dessert platter, these cookies work really well next to other citrus treats like lime bars or orange shortbread, creating a nice variety of flavors.

Storage Instructions

Keep Fresh: These lemon meringue pie cookies are best enjoyed within 2-3 days. Keep them in an airtight container at room temperature, making sure to layer them carefully with parchment paper between each layer to protect the meringue topping. The meringue might get a bit soft after the first day, but they’ll still taste great!

Make Ahead: You can prepare the cookie base and lemon curd filling up to 2 days in advance. Store the baked cookie bases in an airtight container at room temperature, and keep the lemon curd covered in the fridge. When you’re ready to serve, make the fresh meringue topping and assemble the cookies.

Note: Due to the meringue topping, these cookies don’t freeze well and aren’t suitable for long-term storage. They’re at their best when eaten fresh, ideally the same day they’re made. The meringue will be perfectly crispy on the outside and marshmallowy on the inside when fresh!

Preparation Time	40-60 minutes
Cooking Time	10-12 minutes
Total Time	50-72 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1600-1800
• Protein: 20-25 g
• Fat: 60-70 g
• Carbohydrates: 250-270 g

Ingredients

• 150 grams light brown sugar (about 3/4 cup)
• Grated zest from 2 lemons
• 90 grams room temperature unsalted butter (approximately 6 1/3 tablespoons)
• 1 room temperature egg
• 1 teaspoon vanilla essence
• 160 grams all-purpose flour (roughly 1 1/3 cups)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 28 grams cubed unsalted butter (2 tablespoons)
• 65 grams granulated sugar (about 1/4 cup plus 1 tablespoon)
• 40 grams lemon juice (around 3 tablespoons)
• Grated zest from 1 lemon
• 2 egg yolks
• 1/8 teaspoon salt
• 2 egg whites
• 100 grams granulated sugar (approximately 1/2 cup)
• 1/8 teaspoon salt
• 1 teaspoon corn starch
• 1 teaspoon vanilla essence

Step 1: Prepare the Cookie Dough

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

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

Add in the butter and use a hand or stand mixer to beat the mixture together until it’s light and fluffy, approximately 2-3 minutes.

Next, add the egg and vanilla extract, beating until well combined for about 1 minute.

Add in the flour, baking powder, and salt, and use a rubber spatula to fold the ingredients together just until no flour streaks remain.

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

Step 2: Make the Lemon Curd

While the cookie dough chills, prepare the lemon curd.

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

Set the saucepan over medium heat and stir constantly to prevent sticking, until the mixture thickens and reaches a temperature of at least 170°F / 76°C.

Once thickened, remove the curd from the heat and pass it through a fine mesh sieve over a small bowl containing cubed butter.

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

Transfer the curd to the fridge to chill until you’re ready to assemble the cookies.

Step 3: Bake the Cookies

After the dough has 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 portion the cookie dough onto the prepared sheet, spacing them evenly to allow room for spreading.

Bake for 10-12 minutes, until the sides of the cookies start to turn golden brown and the tops look slightly wet.

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

Step 4: Prepare the Swiss Meringue

As the cookies cool, make the Swiss meringue.

Add the egg whites and sugar to a small saucepan.

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

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

Beat with a hand mixer or stand mixer fitted with a whisk attachment until stiff peaks form.

Step 5: Assemble and Torch the Cookies

Once the cookies have cooled to room temperature, top each cookie with approximately 2 tablespoons of Swiss meringue.

Swirl some chilled lemon curd into the Swiss meringue on each cookie.

More meringue peeking through allows for better torching.

Finally, use a culinary torch to gently torch the meringue on the cookies until golden brown.

Serve immediately and enjoy your delicious creation!