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Lemon Meringue Pie Cookies

Turn classic lemon meringue pie into elegant, bite-sized cookies with this recipe! These showstopping treats feature a buttery shortbread base, tangy lemon filling, and toasted meringue topping.

Prep Time
30 mins
Cook Time
30 mins
Total Time
42 mins
Servings: 10
Calories: 615 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Cookie Base
  • 1 cup salted butter softened
  • ⅔ cups sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 ¼ cups flour
  • 2 teaspoons cornstarch
Lemon Curd (see notes for shortcut idea)
  • 1 ½ cups sugar
  • 1 lemon zest
  • ½ cup lemon juice
  • 4 egg yolks
  • ½ cup salted butter
Meringue (see notes for shortcut idea)
  • 4 egg whites
  • ¾ cup sugar

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F.
  2. Cream together the butter and sugar until light and fluffy. Add in the egg yolk and vanilla extract. Mix in the flour and cornstarch.
  3. Separate the dough into 10 equal-sized balls and place on a parchment-lined baking sheet.
  4. Using a large spoon or small measuring cup, create an indentation in the middle of the cookie dough ball. Use your hands to widen the indentation in the middle, making sure to press the sides up a bit. This will hold the lemon curd after baking.
  5. Bake the cookies for 12-15 minutes until slightly golden brown.
  6. While the cookies are still warm, press the indentation back with a spoon if it loses shape during baking.
  7. Add sugar, zest, lemon juice, and four egg yolks to a medium saucepan to make the lemon curd. Whisk over medium heat until completely mixed.
  8. Continue whisking constantly until the mixture reaches 170 degrees F and has thickened. If you don't have a thermometer, the curd is done when it coats the back of a spoon.
  9. Remove from the heat and stir in the butter until all melted and combined. Set aside to cool and thicken more.
  10. Spoon some lemon curd into each cookie once the cookies and curd are cool.
  11. Add the sugar and egg whites in a double boiler over simmering water for your meringue.
  12. Whisk the egg whites and sugar together constantly until the mixture reaches 160 degrees F.
  13. Carefully pour the mixture into the bowl of your stand mixture and, using the whisk attachment, whip until stiff, glossy peaks form.
  14. Once you have your stiff peaks, add the meringue to a piping bag or ziplock bag with the corner snipped off. Pipe the meringue onto the cookies.
  15. Use a kitchen torch to carefully brown the meringue.

Notes

  • Shortcut Tips:
  • You can use store-bought lemon curd and skip making your own from scratch.
  • : You can cheat and use a jar of marshmallow fluff instead of making meringue. Drizzle it on the cookies and heat it with a kitchen torch.
  •  
  • Tips
  • Break this project into stages if you're short on time. The cookies and lemon curd can be made ahead, and then you can make up the meringue when you're ready to serve.
  • You can make the lemon curd up to a week in advance and store it in the fridge. 
  • If your cookie indentations puff up during baking, gently press them down while still warm.
  • Make sure your bowl and beaters are completely grease-free for the perfect meringue.
  • When torching the meringue, keep the flame moving constantly to prevent burning.
  • If you don’t have a torch you can broil the cookies, but they can burn quickly, so keep a close eye on them.
  • Lemon curd: You can use store-bought lemon curd and skip making your own from scratch.
  • Meringue: You can cheat and use a jar of marshmallow fluff instead of making meringue. Drizzle it on the cookies and heat it with a kitchen torch.
  • Break this project into stages if you're short on time. The cookies and lemon curd can be made ahead, and then you can make up the meringue when you're ready to serve.
  • You can make the lemon curd up to a week in advance and store it in the fridge. 
  • If your cookie indentations puff up during baking, gently press them down while still warm.
  • Make sure your bowl and beaters are completely grease-free for the perfect meringue.
  • When torching the meringue, keep the flame moving constantly to prevent burning.
  • If you don’t have a torch you can broil the cookies, but they can burn quickly, so keep a close eye on them.

Nutrition Information

Calories 615kcal (31%) Carbohydrates 82g (27%) Protein 6g (12%) Fat 31g (48%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 170mg (57%) Sodium 245mg (10%) Potassium 97mg (3%) Fiber 1g (4%) Sugar 59g (118%) Vitamin A 984IU (20%) Vitamin C 10mg (11%) Calcium 29mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 615

% Daily Value*

Calories 615kcal 31%
Carbohydrates 82g 27%
Protein 6g 12%
Fat 31g 48%
Saturated Fat 18g 90%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 170mg 57%
Sodium 245mg 10%
Potassium 97mg 2%
Fiber 1g 4%
Sugar 59g 118%
Vitamin A 984IU 20%
Vitamin C 10mg 11%
Calcium 29mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.