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Lemon Meringue Pie Cookies

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These lemon meringue pie cookies combine a soft, buttery base with bright lemon curd and a fluffy, toasted meringue topping—capturing all the flavors of a lemon meringue pie in elegant, bite-sized treats.

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

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream butter and sugar together until light and fluffy. Beat in egg, vanilla, and lemon zest.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into wet ingredients to form a soft dough.
  4. Scoop dough into balls and place on baking sheet. Press a small well into the center of each cookie.
  5. Bake for 10–12 minutes, until edges are set. Let cool slightly.
  6. Fill each center with a spoonful or piped dollop of lemon curd.
  7. To make meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add powdered sugar and beat to stiff peaks.
  8. Top cookies with meringue using a spoon or piping bag. Toast with kitchen torch or broil for 1–2 minutes until golden.

Notes

  • Add crushed graham crackers to the dough for a pie crust flavor.
  • Use orange or lime curd for variations.
  • Replace meringue with marshmallow fluff for a shortcut.
  • Re-toast meringue before serving if stored in the fridge.
  • Freeze unfilled cookie bases, not fully assembled cookies.

Nutrition

Find it online: https://recipesbyliza.com/lemon-meringue-pie-cookies/