Lemon Meringue Pie Cookies are soft, buttery sugar cookies with a small well filled with bright, tangy lemon curd and finished with fluffy, toasted meringue. They capture the sunny flavor of classic lemon meringue pie in a delightful handheld treat.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Lemon Meringue Pie Cookies
- More Recipes With Meringue
Jump to Recipe
The cookie base is tender and slightly chewy, with a shallow well to hold glossy lemon curd. Each cookie is finished with a sweet meringue that is lightly toasted for a golden, caramelized top.
These cookies are perfect for spring gatherings, Easter dessert trays, showers, bake sales, or any time you want a bright, lemon-forward treat that looks elegant but is simple to make.
Here’s Why You’ll Love This Recipe
- A playful twist on lemon meringue pie that’s portable and shareable.
- All the tart, sweet, and toasty flavors without slicing a pie or rolling crust.
- Soft, bakery-style cookies that look impressive but are straightforward to bake.
- Flexible: use homemade lemon curd for the best flavor or a quality store-bought curd to save time.
Ingredients You’ll Need
Refer to the recipe card below for exact quantities. The sections here summarize what you’ll need for the cookies, the filling, and the meringue.
For the Cookies
- Unsalted butter, softened — gives richness and a tender texture.
- Granulated sugar — for sweetness and light structure.
- Egg and egg yolk — provide moisture, structure, and chew.
- Vanilla extract or vanilla bean paste — balances and rounds the lemon flavor.
- All-purpose flour, cornstarch — the base of the dough; cornstarch keeps cookies soft and delicate.
- Baking soda and kosher salt — leavening and flavor balance.
- Lemon curd — bright, tangy filling; homemade or store-bought will work.
For the Meringue
- Egg whites — whipped to a glossy, stable meringue.
- Vanilla extract or vanilla bean paste — adds subtle flavor.
- Cream of tartar (or a few drops of lemon juice) — stabilizes the whites.
- Pinch of kosher salt — balances sweetness.
- Granulated sugar and a small amount of cornstarch — sweeten and help stabilize the meringue for a smooth finish.
In Photos: How To Make Lemon Meringue Pie Cookies
Step 1: Make the Cookie Dough
Preheat the oven to 350°F and line baking sheets with parchment paper.
Beat softened butter and sugar until very pale and fluffy, about 3–5 minutes. Add the egg and beat until combined, then stir in the egg yolk and vanilla. Scrape the bowl, then add flour, cornstarch, baking soda, and salt. Mix until the dough comes together.
Step 2: Shape, Bake, and Fill
Portion the dough with a 1.5-tablespoon cookie scoop and roll into balls. Space them about 2 inches apart on the prepared sheets. Dip the back of a teaspoon in flour and press a shallow well into the center of each unbaked cookie — this will hold the lemon curd.
Bake one sheet at a time on the center rack for 6–10 minutes, until edges are set and just beginning to color. Avoid overbaking to keep the cookies soft. While still hot, gently reshape the wells if they puffed up. Cool on the baking sheet.
After the cookies are fully cool, spoon about 1 tablespoon of lemon curd into each well; the curd should sit neatly without spilling over.
Step 3: Make the Meringue
Combine egg whites, vanilla, cream of tartar, and a pinch of salt in a large bowl. Whip on low until foamy. In a separate bowl, mix granulated sugar and cornstarch. With the mixer running, add the sugar mixture in a slow, steady stream. Increase speed to high and whip until the meringue is very stiff and glossy.
Step 4: Decorate and Toast
Spoon or pipe the meringue over the lemon curd to create an attractive peak. Use a kitchen torch to gently toast the surface until it’s lightly golden and caramelized — this adds flavor and the classic lemon meringue appearance.
Helpful Tips and Tricks
- Use softened butter, not melted, for proper texture and structure.
- Cream butter and sugar thoroughly for a lighter cookie crumb.
- Remove cookies when the edges are set and just starting to color to keep them soft.
- If centers puff up during baking, press them back gently while warm to re-form wells.
- Cool cookies completely before adding lemon curd to keep the filling glossy and stable.
- Whip meringue to very stiff peaks so it holds its shape when piped or spooned.
- Toast the meringue carefully with a kitchen torch; it browns quickly.
More Recipes With Meringue
- Meringue Cookies
- Lemon Meringue Pie
- Pumpkin Meringue Tarts
- Raspberry Meringue Sandwiches
- Pomegranate Meringue Tart
Lemon Meringue Pie Cookies
Cook Time: 20 mins
Total Time: 45 mins
Ingredients
For the Cookies
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1½ teaspoons vanilla extract or vanilla bean paste
- 2¼ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- About 8 ounces lemon curd
For the Meringue
- 2 large egg whites
- 1 teaspoon vanilla extract (or ¼ teaspoon vanilla bean paste)
- Pinch of cream of tartar (or a few drops of lemon juice)
- Pinch of kosher salt
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
Instructions
To Make the Cookies
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Beat butter and sugar until very pale and fluffy, about 3–5 minutes. Add the egg and beat until incorporated, then stir in the egg yolk and vanilla.
- Scrape the bowl, then add flour, cornstarch, baking soda, and salt. Mix until just combined.
- Portion dough with a 1.5-tablespoon scoop, roll into balls, and place on prepared sheets about 2 inches apart. Dip the back of a teaspoon in flour and press a shallow well in each ball.
- Bake one sheet at a time for 6–10 minutes, until edges are set and just starting to color. Avoid overbaking. While hot, reshape wells if needed, then cool on the baking sheet.
- Once cool, top each cookie with about 1 tablespoon lemon curd.
- Decorate with meringue and lightly brown the tops with a kitchen torch.
To Make the Meringue
- Place egg whites, vanilla, cream of tartar, and salt in a bowl and whip on low until foamy.
- Combine sugar and cornstarch in a small bowl. With the mixer running, add the sugar mixture in a slow, steady stream.
- Increase to high speed and whip until the meringue is very stiff and glossy. Pipe or spoon over lemon curd and torch to brown.
Notes
Calories: 132 kcal
Carbohydrates: 21 g
Protein: 1 g
Fat: 5 g