Introduction

Bright and tangy with a fluffy toasted top, these Best Lemon Meringue Pie Cookies capture all the flavors of a classic pie in a delightful cookie form. They feature a zesty lemon curd and a light Swiss meringue, perfect for spring or anytime you crave a citrusy treat.

The image shows several lemon meringue cookies arranged closely together on a light wooden surface. Each cookie has three layers: the base is a round, light beige cookie with a soft texture; the middle layer is swirled white meringue with fluffy and soft peaks, lightly browned and toasted in spots; the top layer features thin, glossy yellow lemon curd swirled into the meringue, adding vibrant color and shine. The swirled meringue creates a floral-like pattern on each cookie, and the toasted areas add a warm golden brown contrast. The photo is taken up close, highlighting the textures and colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g light brown sugar (about 3/4 cup)
Zest from 2 lemons
90 g unsalted butter, softened (approximately 6 1/3 tablespoons)
1 large egg, at room temperature
1 teaspoon vanilla essence
160 g all-purpose flour (around 1 1/3 cups)
1 teaspoon baking powder
1/2 teaspoon salt
28 g unsalted butter, cut into cubes (2 tablespoons)
65 g white sugar (about 1/4 cup + 1 tablespoon)
40 g fresh lemon juice (roughly 3 tablespoons)
Zest of 1 lemon
2 egg yolks
1/8 teaspoon salt
2 egg whites
100 g white sugar (equivalent to 1/2 cup)
1/8 teaspoon salt
1 teaspoon cornstarch
1 teaspoon vanilla essence

Instructions

Step 1: Prepare the Cookie Dough. Add the brown sugar to a medium mixing bowl. Zest the lemons into the bowl and rub the zest into the sugar with your fingers to release fragrant oils. Add the softened butter and beat with a hand or stand mixer until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla for another minute. Gently fold in the flour, baking powder, and salt using a rubber spatula just until no flour streaks remain. Cover and chill the dough in the fridge for at least 30 minutes.
Step 2: Prepare the Lemon Curd. Place cubed butter in a small bowl and set a fine mesh sieve on top. In a small saucepan, combine sugar, lemon juice, lemon zest, egg yolks, and salt. Cook over medium heat, stirring constantly until thickened and at least 170°F (76°C). Remove from heat and strain the curd through the sieve over the butter. Stir until butter melts and the curd is smooth. Chill in the fridge until ready to use.
Step 3: Bake the Cookies. Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone mat. Use a 3-tablespoon cookie scoop to place the dough onto the sheet, spacing them apart. Bake for 10-12 minutes, until edges are golden and tops appear slightly wet. Let rest on the hot baking sheet for 5 minutes, then transfer to a wire rack to cool.
Step 4: Make the Swiss Meringue. While cookies cool, combine egg whites and sugar in a small saucepan. Heat over medium, whisking constantly until mixture reaches 170°F (76°C). Transfer to a mixing bowl and add salt, cornstarch, and vanilla. Beat with a mixer until stiff peaks form.
Step 5: Assemble and Torch the Cookies. Once cookies are cool, top each with about 2 tablespoons of Swiss meringue. Swirl some lemon curd into the meringue, leaving some meringue visible. Use a culinary torch to toast the meringue until golden. Serve immediately and enjoy.

Tips & Variations

For extra citrus brightness, add a pinch of lemon zest to the Swiss meringue before beating.
If you don’t have a torch, briefly broil the assembled cookies in the oven until the meringue is golden—in watchful 10-second bursts.
Use room temperature eggs for easier mixing and volume when making meringue.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 2 days to keep the meringue fresh. For best texture, enjoy the same day. If stored overnight, bring to room temperature before serving. Unassembled cookie dough can be wrapped and refrigerated for up to 3 days or frozen for up to 1 month.

How to Serve

The image shows several round cookies, each topped with two distinct layers: a base layer of soft, gooey yellow lemon curd that shines slightly, and a thick, fluffy swirl of toasted white meringue forming the top layer, with golden-brown spots from browning on the edges and peaks. The meringue is shaped in a spiral beginning from the center and expands outward in a smooth, cloud-like texture. Each cookie base is pale golden with a slightly cracked surface, and all cookies are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, lemon curd can be made up to a week in advance and stored in the refrigerator. Just bring it to room temperature before assembling the cookies.

What if I don’t have a culinary torch?

A broiler can be used to brown the meringue, but keep a close eye to avoid burning. Short bursts of broiling work best to achieve a golden finish.