Best Lemon Meringue Pie Cookies

 

Why You’ll Love These Lemon Meringue Cookies

These cookies offer the perfect blend of textures: a soft, buttery cookie base, a smooth and tangy lemon curd filling, and a light, fluffy meringue topping. They’re a unique twist on the classic lemon meringue pie, with the convenience and fun of cookies. The fresh citrus flavor from the lemon zest and juice adds a refreshing brightness, while the sweet and tangy layers make each bite irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Base:

• 150 g light brown sugar (about 3/4 cup)
• Zest from 2 lemons
• 90 g unsalted butter, softened (approximately 6 1/3 tablespoons)
• 1 large egg, at room temperature
• 1 teaspoon vanilla essence
• 160 g all-purpose flour (around 1 1/3 cups)
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Lemon Curd:

• 28 g unsalted butter, cut into cubes (2 tablespoons)
• 65 g white sugar (about 1/4 cup + 1 tablespoon)
• 40 g fresh lemon juice (roughly 3 tablespoons)
• Zest of 1 lemon
• 2 egg yolks
• 1/8 teaspoon salt

For the Swiss Meringue:

• 2 egg whites
• 100 g white sugar (equivalent to 1/2 cup)
• 1/8 teaspoon salt
• 1 teaspoon cornstarch
• 1 teaspoon vanilla essence

Directions

Step 1: Prepare the Cookie Dough

1. In a medium-sized mixing bowl, add brown sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the fragrant oils.
2. Add the softened butter and beat with a hand or stand mixer until light and fluffy, about 2-3 minutes.
3. Incorporate the egg and vanilla extract, beating for another minute.
4. Add the flour, baking powder, and salt. Gently fold everything together with a rubber spatula until no flour streaks remain.
5. Cover the dough and refrigerate it for at least 30 minutes to chill.

Step 2: Prepare the Lemon Curd

1. In a small saucepan, combine the sugar, lemon juice, lemon zest, egg yolks, and salt.
2. Set the saucepan over medium heat, stirring constantly until the mixture thickens and reaches at least 170°F (76°C).
3. Remove the curd from the heat and strain it through a fine-mesh sieve over the butter.
4. Mix the curd with the butter until smooth, then transfer to the fridge to chill until ready to use.

Step 3: Bake the Cookies

1. Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat.
2. Once the dough is chilled, use a 3-tablespoon cookie scoop to place the dough onto the prepared cookie sheet, spacing them about 2 inches apart.
3. Bake for 10-12 minutes, until the edges are golden and the tops are slightly wet.
4. Let the cookies rest on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Make the Swiss Meringue

1. In a small saucepan, combine the egg whites and sugar. Set over medium heat and whisk constantly until the mixture reaches 170°F (76°C).
2. Transfer the mixture to a medium-sized mixing bowl and add salt, cornstarch, and vanilla.
3. Use a mixer with a whisk attachment to beat until stiff peaks form.

Step 5: Assemble and Torch the Cookies

1. Once the cookies have cooled, top each one with approximately 2 tablespoons of Swiss meringue.
2. Swirl some lemon curd into the meringue, allowing some of the meringue to peek through for a torched texture.
3. Use a culinary torch to toast the meringue on the cookies until golden.

Serve

• Serve these delightful cookies as part of your dessert spread or at afternoon tea. Enjoy!

Servings and Timing

• Servings: 12 cookies
• Prep time: 30-45 minutes
• Cooking time: 15-20 minutes
• Total time: 45-65 minutes

Variations

• Dairy-Free Option: Use plant-based butter and a dairy-free meringue to make this recipe suitable for those avoiding dairy.
• Citrus Twist: Experiment with lime or orange zest for a different citrus flavor in the cookie base and curd.
• Chocolate Drizzle: For a chocolatey twist, drizzle melted dark chocolate over the meringue before torching.

Storage Instructions

• Keep Fresh: Store these cookies in an airtight container in the refrigerator for up to 2-3 days. The meringue can become sticky at room temperature.
• Make Ahead: You can prepare the cookie base and lemon curd filling up to 2 days in advance. Keep them in the fridge. When ready to serve, prepare the meringue and assemble the cookies.
• Freeze Cookie Base: Freeze the plain cookie bases for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before adding the lemon curd and meringue.

FAQs

1. Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

2. Can I make these cookies without meringue?

Yes, you can skip the meringue for a simpler lemon cookie, but it won’t have that signature lemon meringue pie flavor.

3. How do I store leftover meringue?

Meringue doesn’t store well after being piped, but you can store the unused meringue in an airtight container in the refrigerator for up to 1 day.

4. Can I freeze the assembled cookies?

These cookies are best enjoyed fresh. Freezing the assembled cookies with meringue and lemon curd is not recommended due to texture changes in the meringue.

Conclusion

These Lemon Meringue Pie Cookies combine all the flavors of a classic lemon meringue pie in a fun, portable form. The buttery cookie base, tangy lemon curd, and fluffy, toasted meringue make for a treat that’s both delicious and beautiful. Whether for a party, bake sale, or an afternoon snack, these cookies are sure to impress and satisfy any citrus lover!

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