As I rummaged through my pantry, a flash of citrus caught my eye—those bright lemons just begging to be transformed into something magical. That’s when the idea hit me: why not take the delightful flavors of lemon meringue pie and create a fun, bite-sized twist with Lemon Meringue Pie Cookies? These cookies fuse the classic tangy sweetness of lemon with a crisp outer shell and a fluffy, toasted meringue topping. They’re not only a pleasure to make but also serve as a crowd-pleaser, perfect for any gathering. With minimal fuss and a quick prep time, these cookies will have you savoring all the nostalgia of homemade lemon meringue pie without the need for a full dessert. Curious to see how easily you can whip up these delightful treats? Let’s dive into the recipe! Why Choose Lemon Meringue Pie Cookies? Irresistible Flavor: These cookies bring the refreshing zing of lemon meringue pie into a delightful bite, merging sweet and tangy sensations. Easy Preparation: This recipe simplifies the beloved dessert into a manageable cookie form, eliminating the fuss of pie crusts while keeping the flavors intact. Crowd-Pleaser: Perfect for gatherings, these cookies impress with their beautiful presentation and light texture, promising to steal the show alongside your favorite treats, like Luscious Lemon Cookies. Flexible Variations: Feel free to experiment! Swap lemon curd for other delicious citrus or even add some berries for a fresh twist that complements the zesty flavor. Quick and Fun: With a quick prep time, you can enjoy the fun of baking without being stuck in the kitchen all day. You’ll find that these cookies are just as delightful as a slice of pie, but oh-so-easy to make! Lemon Meringue Pie Cookies Ingredients For the Cookies Brown Sugar – Provides sweetness and moisture to the cookie. Can use white sugar, but will alter the flavor slightly. Lemon Juice – Adds tartness that defines the lemon flavor. Use fresh lemons for the best flavor. Lemon Zest – Enhances lemon flavor and aroma. Meyer lemons can be used for a sweeter variant, though it may change the flavor profile. Unsalted Butter – Essential for texture, adds richness. Make sure it’s softened for easier mixing. Egg – Acts as a binder and helps the cookie rise. Room temperature is best for optimal emulsification. Vanilla Extract – Adds depth of flavor. Almond extract can be used for a different flavor twist. All-Purpose Flour – Provides structure to the cookie. Avoid overmixing after adding flour to prevent a dense texture. Baking Powder – Helps the cookies rise. Ensure it’s fresh for best results. Salt – Balances the sweetness. Only a small amount is needed. For the Meringue Egg Whites – Used in the meringue for volume and texture. Must be free from grease or yolk for proper whipping. Cornstarch – Stabilizes the meringue, improves texture. For best results, use a fine powder. With these Lemon Meringue Pie Cookies ingredients, your baking adventure is set to begin! Enjoy the delightful melding of flavors in each bite as you create these charming treats. Step‑by‑Step Instructions for Lemon Meringue Pie Cookies Step 1: Prepare the Cookie Dough In a mixing bowl, combine brown sugar and lemon zest, rubbing them together until fragrant. Then, add softened butter, the egg, and vanilla extract, mixing the ingredients until the mixture is fluffy and well-blended. Gradually fold in the dry ingredients: all-purpose flour, baking powder, and salt until just combined, taking care not to overmix for light, tender Lemon Meringue Pie Cookies. Step 2: Chill the Dough Once your dough is prepared, cover it with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough allows the flavors to meld and helps the cookies maintain their shape during baking. While waiting, you can preheat your oven to 350°F (175°C) and prepare your baking sheet with parchment paper. Step 3: Make Lemon Curd Filling In a saucepan over medium heat, whisk together the sugar, lemon juice, lemon zest, egg yolks, and a pinch of salt. Stir continuously until the mixture thickens, about 8–10 minutes. Once thickened, strain the mixture through a sieve over cubed butter, mixing until smooth and glossy. This luscious lemon curd will add a delightful tangy filling to your cookies. Step 4: Bake Cookies Remove the chilled dough from the refrigerator and scoop rounded tablespoons onto the prepared baking sheet, ensuring to leave space between each cookie. Bake in your preheated oven for 10–12 minutes, or until the edges are gently golden. The centers may look slightly underbaked, which is perfect as they’ll firm up as they cool. Step 5: Prepare Meringue In a saucepan, combine the egg whites and sugar over low heat, whisking until the mixture reaches 170°F (76°C) and the sugar has dissolved. Transfer the mixture to a mixing bowl and beat with an electric mixer on high speed until stiff peaks form, resulting in a beautiful fluffy meringue perfect for topping your Lemon Meringue Pie Cookies. Step 6: Assemble Cookies Once your cookies have cooled slightly, generously top each one with a spoonful of lemon curd, followed by a swirl of meringue. Ensure to create height and texture, which will enhance the visual appeal. Use a culinary torch to carefully toast the meringue until golden, adding an irresistible sweetness that complements the tangy lemon flavors. What to Serve with Lemon Meringue Pie Cookies These delightful cookies offer a burst of citrus flavor that calls for a thoughtful meal pairing to elevate your dessert experience. Fresh Fruit Salad: A medley of seasonal fruits adds a refreshing, light contrast to the tangy cookies, enhancing their zestiness. The sweetness of berries and citrus complements the lemon flavors perfectly. Earl Grey Tea: The fragrant notes of bergamot in Earl Grey tea will beautifully balance the lemon’s brightness, providing a warm and inviting drink option for your gathering. Honey Yogurt Dip: Whip up a quick honey and yogurt dip for a creamy contrast. The silky texture combined with the cookies’ crispness creates a delightful culinary dance on your palate. Lemonade Sparklers: Sparkling lemonade infused with mint or basil gives a fizzy, fun pairing that complements the citrus notes while refreshing the palate between bites. Coconut Macaroon Squares: These chewy, sweet treats elevate the dessert spread, adding texture and a delightful twist to the overall flavor profile with their tropical coconut notes. Chocolate-Covered Strawberries: The rich, smooth chocolate paired with juicy strawberries brings a decadent touch that amplifies the experience of enjoying your Lemon Meringue Pie Cookies for a truly memorable dessert table. Expert Tips for Lemon Meringue Pie Cookies Quality Ingredients: Use fresh lemons and high-quality butter for the best flavor in your Lemon Meringue Pie Cookies; they truly make a difference in the final taste. Room Temperature Egg Whites: Ensure your egg whites are at room temperature for better volume when whipping meringue. Cold whites may not achieve stiff peaks effectively. No Grease Allowed: Make sure your mixing bowl and beaters are free from grease or yolk when whipping the egg whites. Even a small amount can prevent them from whipping properly. Perfect Curd Consistency: Stir the lemon curd continuously over low heat to avoid scrambling the eggs. If you see curdling, strain the mixture for a smoother texture. Chill After Filling: After adding the lemon curd, chill cookies for 15-20 minutes before adding meringue. This prevents the curd from melting into the meringue, keeping the layers distinct. Final Touches: Use a culinary torch to toast the meringue; take your time to achieve that beautiful golden color for an impressive finish on your cookies. Lemon Meringue Pie Cookies Variations Feel free to get creative with these cookies by exploring different flavor profiles and textures. Citrus Twist: Swap lemon curd for lime or orange curd for a refreshing change. Each citrus brings its own unique brightness to the cookie. Nutty Flavor: Add finely chopped nuts, like almonds or pecans, to the cookie dough for a delightful crunch alongside the soft filling. Herbal Infusion: Incorporate fresh thyme or rosemary into the batter to pair beautifully with the lemon. It adds a unique, aromatic flavor that surprises and delights. Chocolate Drizzle: After assembling the cookies, drizzle melted dark chocolate over the meringue topping. This adds a rich contrast that balances the sweetness of the cookies. Dairy-Free Version: Substitute the butter with coconut oil and use non-dairy yogurt for the meringue. This keeps the cookies tasty while accommodating dairy-free diets. Zesty Sugar: Use lemon or orange sugar instead of plain brown sugar for a further citrus kick in the cookie base. It enhances the overall lemony vibe gracefully. Berry Delight: Top the lemon curd with fresh raspberries or strawberries before swirling on the meringue. This colorful twist will make your cookies even more inviting. Spice Things Up: For a hint of warmth, add a pinch of cayenne pepper or ground ginger to the dough. The background spice harmonizes nicely with the lemon’s tang. Each idea invites you to recreate these delightful treats in new ways, ensuring your Lemon Meringue Pie Cookies shine at any occasion! If you’re craving more lemony goodness, try out the Lemon Pizza Zesty as a delightful addition to the table. Make Ahead Options These Lemon Meringue Pie Cookies are perfect for busy home cooks looking to save time during the week! You can prepare the cookie dough and lemon curd filling up to 2 days in advance. Simply combine the ingredients and refrigerate the dough (wrapped tightly) and the lemon curd in an airtight container. When you’re ready to bake, scoop the chilled dough onto a baking sheet, bake until golden, and prepare the meringue fresh. Toast the meringue right before serving to ensure it maintains that light, fluffy texture that makes these cookies delightful. With these make-ahead options, you’ll have delicious, homemade treats at your fingertips without the last-minute stress! How to Store and Freeze Lemon Meringue Pie Cookies Room Temperature: Store cookies at room temperature for up to 1 day in a dry, airtight container; however, keep in mind the meringue may become sticky. Fridge: For longer freshness, place cookies in an airtight container in the fridge for up to 3 days to maintain their delightful texture and flavor. Freezer: Freeze unbaked cookie dough by scooping it onto a baking sheet, flash-freezing, then transferring to a zip-top bag for up to 3 months; bake directly from frozen. Reheating: If the cookies have been stored in the refrigerator, rewarm in a preheated oven at 300°F (150°C) for about 5-7 minutes to restore their delightful freshness before serving. Lemon Meringue Pie Cookies Recipe FAQs How do I choose the right lemons for the Lemon Meringue Pie Cookies? Absolutely! Opt for fresh, firm lemons without any dark spots or blemishes for the best flavor. Meyer lemons offer a sweeter profile and can be used as a substitute. However, keep in mind that altering the type of lemon may slightly change the flavor of the cookies. How should I store Lemon Meringue Pie Cookies? To keep your cookies fresh, store them in an airtight container in the fridge for up to 3 days. If they are left at room temperature for more than a day, the meringue may become sticky. I recommend enjoying them chilled for the best texture and flavor! Can I freeze the Lemon Meringue Pie Cookie dough? Very! To freeze the unbaked cookie dough, scoop it onto a baking sheet lined with parchment paper and flash freeze for about 1-2 hours until firm. Then, transfer the dough balls to a zip-top bag and store for up to 3 months. Just bake them straight from frozen, adding an extra minute to the baking time for perfect cookies! What should I do if my meringue doesn’t form stiff peaks? If your meringue isn’t coming together, it might be due to grease in your mixing bowl or using cold egg whites. Ensure your equipment is spotless and try using room temperature egg whites. Whip until the mixture holds stiff peaks, and if you find it’s still grainy, continue beating until it turns glossy and smooth. Are Lemon Meringue Pie Cookies safe for my pet? While lemons are not toxic to pets, the high acidity can upset their stomachs. It’s best to keep these cookies as a special treat for humans only! Always check for any allergens if sharing treats, especially if guests may have dietary restrictions. Can I make these cookies gluten-free? Certainly! You can replace the all-purpose flour with a 1:1 gluten-free flour blend. Make sure that the blend contains xanthan gum for proper texture, and avoid overmixing once you add the dry ingredients for the best results. Enjoy! Lemon Meringue Pie Cookies: Tangy Treats You'll Love Experience the delightful flavors of Lemon Meringue Pie in cookie form with these tangy treats that are a crowd-pleaser. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 12 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 12 minutes mins Servings: 12 cookiesCourse: DessertCuisine: AmericanCalories: 120 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookies1 cup Brown Sugar Can use white sugar, but will alter the flavor slightly.1/4 cup Lemon Juice Use fresh lemons for the best flavor.2 tablespoons Lemon Zest Meyer lemons can be used for a sweeter variant.1/2 cup Unsalted Butter Make sure it's softened for easier mixing.1 large Egg Room temperature is best for optimal emulsification.1 teaspoon Vanilla Extract Almond extract can be used for a different flavor twist.1 1/4 cups All-Purpose Flour Avoid overmixing after adding flour to prevent a dense texture.1 teaspoon Baking Powder Ensure it’s fresh for best results.1/4 teaspoon Salt Only a small amount is needed.For the Meringue2 large Egg Whites Must be free from grease or yolk for proper whipping.1 cup Cornstarch For best results, use a fine powder. Equipment Mixing BowlwhiskSaucepanBaking Sheetelectric mixerculinary torch Method Step-by-Step Instructions for Lemon Meringue Pie CookiesIn a mixing bowl, combine brown sugar and lemon zest, rubbing them together until fragrant. Then, add softened butter, the egg, and vanilla extract, mixing the ingredients until the mixture is fluffy and well-blended.Cover the dough with plastic wrap and refrigerate for at least 30 minutes.In a saucepan over medium heat, whisk together the sugar, lemon juice, lemon zest, egg yolks, and a pinch of salt until the mixture thickens.Remove the chilled dough from the refrigerator and scoop rounded tablespoons onto the prepared baking sheet. Bake in your preheated oven for 10–12 minutes, or until the edges are gently golden.In a saucepan, combine the egg whites and sugar over low heat, whisking until the mixture reaches 170°F and the sugar has dissolved. Transfer the mixture to a mixing bowl and beat until stiff peaks form.Top each cookie with a spoonful of lemon curd, followed by a swirl of meringue. Use a culinary torch to carefully toast the meringue until golden. Nutrition Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 50mgPotassium: 30mgSugar: 9gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg NotesFor best flavor, use fresh lemons and high-quality butter. Always ensure egg whites are at room temperature for better whipping results. Tried this recipe?Let us know how it was!
