Description
Lemon Meringue Pie Cookies combine the bright, tangy flavor of homemade lemon curd with soft, buttery cookies topped with toasted fluffy meringue. These cookies mimic the classic lemon meringue pie taste in a fun handheld treat perfect for parties or afternoon snacks.
Ingredients
Scale
Lemon Curd
- 3 Large Egg Yolks
- ⅔ cup White Granulated Sugar
- ½ cup Lemon Juice
- 1 teaspoon Lemon Zest
- ¼ teaspoon Salt
- ¼ cup Butter
- 2 drops Yellow Food Coloring or Icing Gel (optional)
Cookies
- ⅔ cup Butter (softened)
- ¾ cup White Granulated Sugar
- ¾ cup Brown Sugar
- 1 Large Egg (room temperature)
- 1 Large Egg Yolk (room temperature)
- ½ teaspoon Lemon Extract
- 2 cups All-Purpose Flour
- ½ teaspoon Salt
Meringue
- 2 Egg Whites (room temperature)
- ½ cup White Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Cream of Tartar
- ½ teaspoon Salt
Instructions
- Make Lemon Curd: Using a double boiler setup, bring about an inch of water to a simmer in the bottom pot. In the top bowl, whisk together egg yolks, sugar, lemon juice, lemon zest, and salt continuously for 10-12 minutes until thickened and pale. Remove from heat, whisk in butter until smooth, and add yellow food coloring if desired. Chill in the refrigerator until fully cooled.
- Prepare Cookies: Preheat oven to 350°F and line a baking sheet with parchment paper. Cream softened butter with both sugars until fluffy using an electric mixer. Add the egg, egg yolk, and lemon extract, mixing until combined. Stir in flour and salt until just incorporated.
- Shape and Bake Cookies: Using a small cookie scoop, portion two scoops of dough into your hand and roll into balls. Place them spaced 2 inches apart on the baking sheet. Bake for 5 minutes, then remove from oven. Gently press an indentation into the center of each cookie using the back of a ¼ cup measure. Return to oven and bake for an additional 9-12 minutes until edges brown slightly.
- Fill Cookies: While cookies are warm, spoon a generous amount of the chilled lemon curd into each indentation. Let the cookies cool completely while preparing the meringue.
- Make Meringue: In the double boiler setup over low heat, whisk egg whites, sugar, cream of tartar, and salt continuously until mixture reaches 165°F (about 8 minutes). Remove from heat and stir in vanilla extract. Transfer to an electric mixer and whip on high for 2-4 minutes until stiff peaks form.
- Decorate Cookies: Fill a piping bag fitted with a star tip with the meringue. Pipe 3-4 star shapes on top of the lemon-filled cookies. Use a kitchen torch to carefully toast the meringue stars to a light golden brown.
Notes
- Ensure eggs and egg whites are at room temperature for best whipping results.
- The double boiler method prevents the eggs from scrambling by gently heating the mixture.
- You can store lemon curd in the refrigerator for up to one week.
- Toasting meringue adds flavor and a pretty finish; a kitchen torch is best but a hot oven broiler can be used cautiously.
- Cookies are best served the same day but can be kept airtight for 2 days.
- Use fresh lemon juice and zest for the brightest flavor.
- Prep Time: 25 minutes
- Cook Time: 46 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Meringue Pie Cookies, lemon curd cookies, meringue cookies, lemon dessert, baked cookies, homemade lemon curd
