Print

Best Lemon Meringue Pie Cookies Recipe

Print Recipe

★★★★★

4.8 from 65 reviews

These Best Lemon Meringue Pie Cookies combine tangy lemon curd with fluffy Swiss meringue atop soft, buttery cookies, delivering the classic lemon meringue pie flavor in a delightful handheld treat. Perfect for summer gatherings or whenever you crave a sweet, citrusy dessert.

Ingredients

Scale

Cookie Dough

  • 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

Lemon Curd

  • 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

Swiss Meringue

  • 2 egg whites
  • 100 g white sugar (equivalent to 1/2 cup)
  • 1/8 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla essence

Instructions

  1. Prepare the Cookie Dough: Add the brown sugar to a medium-sized mixing bowl. Zest the lemons directly into the sugar and gently rub the zest into the sugar with your fingers to release the oils. Add softened butter and beat with a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes. Incorporate the egg and vanilla essence, beating for an additional minute until combined. Add flour, baking powder, and salt, then fold gently with a rubber spatula just until no flour streaks remain. Cover and refrigerate for at least 30 minutes.
  2. Prepare the Lemon Curd: While the dough chills, place cubed butter in a small mixing bowl with a fine mesh sieve set over it. In a small saucepan, combine white sugar, fresh lemon juice, lemon zest, egg yolks, and salt. Cook over medium heat, stirring constantly until thickened and reaching 170°F (76°C). Remove from heat and strain the curd through the sieve over the butter. Stir until the butter melts and the curd is smooth. Refrigerate until ready to use.
  3. Bake the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Use a 3-tablespoon scoop to portion dough onto the sheet, spacing well apart. Bake for 10-12 minutes until edges are golden and tops look slightly wet. Let the cookies rest on the hot sheet for 5 minutes before transferring to a wire rack to cool completely.
  4. Make the Swiss Meringue: Combine egg whites and sugar in a small saucepan. Whisk constantly over medium heat until the mixture reaches 170°F (76°C). Transfer to a mixing bowl and add salt, cornstarch, and vanilla essence. Beat with a mixer fitted with a whisk attachment until stiff peaks form.
  5. Assemble and Torch the Cookies: Once cooled, spread about 2 tablespoons of Swiss meringue on each cookie. Swirl spoonfuls of lemon curd into the meringue on each one to create a marbled effect with some meringue showing. Use a culinary torch to toast the meringue evenly until golden brown. Serve immediately and enjoy.

Notes

  • Ensure eggs are at room temperature for better meringue volume and cookie texture.
  • Use a candy or instant-read thermometer for accuracy when cooking lemon curd and meringue.
  • Chilling the dough helps prevent cookies from spreading too much during baking.
  • For best flavor, use fresh lemons for zest and juice.
  • Be cautious while torching the meringue to avoid burning or melting the cookie base.

Keywords: lemon meringue pie cookies, lemon curd cookies, Swiss meringue cookies, citrus cookies, baked dessert, homemade lemon cookies

Find it online: https://lieblingsmahlzeit.com/best-lemon-meringue-pie-cookies-recipe/