Name: Lemon Meringue Pie Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup lemon curd (store-bought or homemade); 2 large egg whites (for meringue); 1/8 teaspoon cream of tartar; 1/2 cup powdered sugar

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These lemon meringue pie cookies capture everything I love about the classic dessert—bright lemon flavor, a buttery base, and a fluffy, toasted meringue topping—all packed into a handheld treat. They’re soft, chewy, and filled with tangy lemon curd that brings just the right balance of sweet and tart. I like to think of them as bite-sized sunshine in cookie form.

Why You’ll Love This Recipe

I love this recipe because it takes all the elements of a lemon meringue pie and transforms them into cookies that are fun, elegant, and surprisingly easy to make. Each bite offers a chewy cookie base, a zesty lemon filling, and a cloud of lightly toasted meringue on top. I enjoy serving them at spring gatherings, tea parties, or anytime I want a refreshing dessert that’s a little different from the usual cookie. Lemon Meringue Pie Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Granulated sugar
Eggs (for cookie dough and meringue)
Vanilla extract
All-purpose flour
Baking powder
Salt
Lemon zest
Lemon curd (store-bought or homemade)
Egg whites (for meringue)
Cream of tartar
Powdered sugar

Directions

I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I cream together the butter and sugar until light and fluffy.
I beat in one egg and the vanilla, followed by lemon zest for extra brightness.
I whisk together the flour, baking powder, and salt in a separate bowl, then slowly add it to the wet mixture to form a soft dough.
I scoop the dough into balls, place them on the baking sheet, and press a small well into the center of each one using the back of a spoon or my thumb.
I bake the cookies for 10–12 minutes until the edges are set and the centers are still slightly soft.
Once they cool slightly, I spoon or pipe a bit of lemon curd into each indentation.
To make the meringue, I beat egg whites with cream of tartar until soft peaks form, then slowly add powdered sugar until stiff peaks form.
I pipe or spoon the meringue on top of each cookie, then toast it with a kitchen torch until golden, or broil for a minute (watching carefully).

Servings and timing

This recipe makes about 20 cookies. It takes me around 20 minutes to prep, 10–12 minutes to bake, and another 10 minutes for the meringue topping and toasting. From start to finish, I usually have them ready in under an hour.

Variations

Sometimes I add crushed graham crackers to the cookie dough to give it a more pie-like flavor. I’ve also tried using orange or lime curd instead of lemon for a citrusy twist. When I want a shortcut, I use store-bought lemon curd and skip homemade meringue by using marshmallow fluff and lightly toasting it—it still turns out great.

storage/reheating

I store these cookies in an airtight container in the fridge for up to 3 days because of the lemon curd and meringue topping. They taste best fresh, but if I want to crisp the meringue again, I briefly torch or broil them just before serving. I don’t recommend freezing them once assembled, but I sometimes freeze the unfilled cookie bases and add curd and meringue after thawing. Lemon Meringue Pie Cookies

FAQs

Can I use store-bought lemon curd?

Yes, I often use store-bought lemon curd when I’m short on time. It works perfectly and saves a step.

Do I need a kitchen torch for the meringue?

No, I don’t need one—though it makes things easier. I just use the broiler for a minute or two, watching closely so the meringue doesn’t burn.

Can I make the cookies ahead of time?

I usually bake the cookies a day in advance and add the lemon curd and meringue the day I serve them for the best texture.

How do I keep the meringue from weeping?

I make sure to whip it to stiff peaks and avoid overbeating. I also toast it right before serving to keep it stable and dry on the outside.

What’s the best way to fill the cookies with lemon curd?

I like using a piping bag or a small spoon to fill the center neatly. If the cookies puff up too much during baking, I gently press the centers again while they’re warm.

Conclusion

These lemon meringue pie cookies are one of the most delightful desserts I’ve ever baked. I love how they bring all the charm of a pie into a convenient, shareable cookie. With the zing of lemon, the softness of the cookie, and that beautifully toasted meringue topping, they always impress—and they taste just as good as they look.