These Lemon Meringue Cookies are soft sugar cookies, topped with tangy lemon curd and finished off with toasted meringue. They are a great handheld sweet treat.
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These delicate lemon meringue pie cookies deliver that perfect balance of tangy lemon flavor and airy sweetness, making them a standout dessert or snack.
This lemon meringue cookie recipe are made by whipping egg whites with sugar until light and fluffy and then baking them to create pillowy, crisp shells infused with tangy lemon flavor.
If you love lemon flavored desserts, then next you should try this recipe for Lemon Blondies or this amazing Lemon Lush Dessert.
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Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Butter – Use high-quality unsalted butter to ensure a soft and buttery base that perfectly complements the citrusy meringue topping.
- Sugar – Fine granulated sugar is essential for the glossy, stable meringue peaks. Avoid coarse sugar, as it won’t dissolve well.
- Eggs – Egg whites are the heart of meringues. Use fresh eggs at room temperature for better volume when whipping. Separate the yolks gently – even a small drop of yolk can prevent your meringue from forming stiff peaks.
- Vanilla Extract – Adding a hint of vanilla smooths out the flavor of the meringue. Go for pure vanilla extract to elevate the overall taste.
- Flour and Cornstarch – Adding a small amount of cornstarch helps create a soft, crumbly texture in the cookie base.
- Lemon Zest – Use fresh lemons and a microplane grater to zest only the outer yellow skin. Avoid the bitter white pith underneath.
- Lemon Juice – Freshly squeezed lemon juice is a must. It adds the signature tartness to your lemon meringue drops and balances the sweetness of the meringue. Avoid bottled lemon juice for maximum flavor impact.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: Mix together butter and sugar until light and fluffy. Add in the egg yolk and vanilla extract. Mix in the flour and cornstarch.
Step 2: Place the dough into 10 equal-sized balls on a parchment-lined baking sheet. Using a large spoon, create an indentation in the middle of the cookie. Bake until slightly golden brown.
Step 3: To make the curd to a medium saucepan, add your sugar, lemon zest, lemon juice, and 4 egg yolks. Whisk over medium heat until thoroughly mixed. Add butter and remove from the heat and stir in the butter until it is all melted.
Step 4: Set aside to cool and thicken more, then spoon some curd into each cookie. Set aside.
Step 5: Add the sugar and egg whites in a double boiler over simmering water for your meringue. Whisk the egg whites and sugar together. Carefully pour the mixture into the bowl of your stand mixture and, using the whisk attachment, whip until stiff, glossy peaks form.
Step 6: Once you have your stiff peaks, add the meringue to a piping bag or ziplock bag with the corner snipped off. Pipe your meringue onto the cookies. Using a kitchen torch, carefully brown the meringue.
Storage
Store – Store baked lemon meringues in an airtight container at room temperature for up to 5 days.
Freezing – While meringue cookies can technically be frozen, they may lose some of their crispiness. If you decide to freeze, place the cookies in a single layer in an airtight freezer-safe container.
Reheating Meringue Cookies – Reheating isn’t necessary, but if the cookies soften from moisture, you can lightly bake them at 225°F (110°C) for about 5-7 minutes.
Wendy’s Tips
- Clean Tools Are Key: Always make sure your mixing bowl and beaters are clean and grease-free. Even a hint of grease can deflate your meringue.
- Slowly Add Sugar: Add sugar to your egg whites one tablespoon at a time to ensure it dissolves completely. This leads to that glossy, stable meringue we all love.
- Check Your Peaking: Always whip egg whites until stiff peaks form—this means the peaks stand straight up when the whisk is lifted. Stopping too early or overbeating will make the meringue unstable.
- Low and Slow Baking: Meringue cookies bake best at low temperatures. Too much heat will brown or crack the cookies, so be patient!
What To Serve With Lemon Meringue Cookies
Tea or Coffee – The airy sweetness of lemon meringue sugar cookies pairs perfectly with this Caramel Brulee Latte or espresso for a delightful afternoon pick-me-up.
Ice Cream – Crumble a few cookies over your favorite lemon or vanilla ice cream or some Black Forest Ice Cream on the side. for a crunchy, citrus dessert topping.
Fruit Salad – Pair these cookies with a medley of fresh fruits like strawberries, blueberries, or kiwi for a refreshing and vibrant dessert.
FAQs
Absolutely! Apart from lemon, you can infuse meringues with vanilla, almond extract, or even cocoa powder. These adjustments create a variety of meringue flavors to explore.
Classic lemon meringue made without a cookie base are naturally gluten-free. However, be cautious if making lemon meringue shortbread or any variation with a flour-based cookie base.
Lemon Meringue Cookies
Equipment
- whisk
- kitchen torch
- Pipe or ziploc bag
- Pot
- Sheet pan
- 2 large bowls
- mixer
- spoon
Ingredients
- 1 cup salted butter softened
- ⅔ cups sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups flour
- 2 teaspoons cornstarch
Lemon Curd
- 1 ½ cups sugar
- Zest of one lemon
- ½ cup lemon juice
- 4 egg yolks
- ½ cup salted butter
Meringue
- 4 egg whites
- ¾ cup sugar
Instructions
- Preheat the oven to 375 degrees.
- Cream together the butter and sugar until light and fluffy.
- Add in the egg yolk and vanilla extract.
- Mix in the flour and cornstarch.
- Separate the dough into 10 equal sized balls and place on a parchment lined baking sheet.
- Using a large spoon or small measuring cup create an indentation in the middle of the cookie dough ball.
- Use your hands to form a bigger indentation in the middle and make sure to press the sides up a bit, this will hold the curd after baking.
- Bake the cookies for 12-15 minutes until slightly golden brown.
- While the cookies are still warm use a spoon to press the indentation back in case it lost its shape any during baking.
- To make the curd to a medium sauce pan add your sugar, lemon zest, lemon juice and 4 egg yolks.
- Whisk over medium heat until completely mixed.
- Whisk constantly together until the mixture reaches 170 degrees and has thickened up.
- Slice up the butter.
- Remove from the heat and stir in the butter until all melted and combined.
- Set aside to cool and thicken more.
- Once the cookies and curd are cool, spoon some curd into each cookie.
- Set aside.
- For your meringue you will add the sugar and egg whites in a double boiler over simmering water.
- Whisk the egg whites and sugar together constantly until the mixture reaches 160 degrees.
- Carefully pour the mixture into the bowl of your stand mixture and using the whisk attachment whip until stiff glossy peaks form.
- Once you have your stiff peaks add the meringue to a piping bag or ziploc bag with the corner snipped off.
- Pipe your meringue onto the cookies.
- Using a kitchen torch carefully brown the meringue.
- Serve!
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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