Lemon Meringue Pie Cookies

Lemon Meringue Pie Cookies

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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