Lemon Meringue Pie Cookies
These Lemon Meringue Pie Cookies combine buttery shortbread, tangy lemon curd, and fluffy toasted meringue for the ultimate sweet-tart treat. Perfect for spring parties, holidays, or anytime you crave a burst of citrus flavor!
Ingredients:
For the Shortbread Cookies
1 cup (125 g) all-purpose flour
¼ cup (30 g) powdered sugar
½ cup (115 g) unsalted butter, chilled and cubed
¼ tsp fine sea salt
For the Lemon Filling
¼ cup (60 ml) fresh lemon juice
¼ cup (50 g) granulated sugar
1 large egg yolk
1 tbsp (8 g) cornstarch
¼ tsp finely grated lemon zest
For the Meringue Topping
2 large egg whites, at room temperature
¼ tsp cream of tartar
¼ cup (50 g) granulated sugar
Instructions:
In a mixing bowl, whisk together flour, powdered sugar, and salt. Add the chilled butter and cut it in with a pastry cutter or your fingertips until the texture resembles coarse crumbs. Press together into a dough ball, wrap in plastic wrap, and chill for 30 minutes.
Preheat oven to 350°F (175°C). Roll the dough out to ⅛-inch thickness on a lightly floured surface. Cut into 2-inch rounds and place on a parchment-lined baking sheet.
Bake for 8–10 minutes, or until edges are lightly golden. Let cool completely.
In a small saucepan, whisk together lemon juice, sugar, egg yolk, cornstarch, and zest until smooth.
Cook over medium heat, stirring constantly, until thick and bubbling (about 3–4 minutes). Transfer to a bowl, cover with plastic wrap (pressing directly on the surface), and cool.
In a clean, dry bowl, beat the egg whites on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
Gradually add sugar, 1 tbsp at a time, and beat on high until glossy, stiff peaks form.
Spoon or pipe a small dollop of lemon curd onto each cooled shortbread cookie. Top with a swirl of meringue, ensuring the lemon filling is covered completely.
Using a kitchen torch, lightly brown the meringue peaks—or place under a preheated broiler for 1–2 minutes, watching closely.
Cool completely before serving.
Tips for Success
For extra flavor, add a pinch of lemon zest to the cookie dough.
Use freshly squeezed lemon juice for the brightest flavor.
Store cookies in an airtight container in the refrigerator for up to 3 days.
Why You’ll Love These Lemon Meringue Pie Cookies
These cookies deliver all the flavor of a classic lemon meringue pie in a perfectly portioned bite. With buttery shortbread, velvety lemon curd, and a lightly toasted meringue topping, every bite is pure sunshine!
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