Lemon Meringue Pie Cookies made with a buttery shortbread cookie topped with tangy lemon curd & toasted meringue for a delightful twist on a classic!
This recipe makes 10 large, bakery-style cookies that are a delightful cross between a lemon thumbprint cookie and lemon meringue pie! They’re perfect for Spring and add a festive touch to your Easter table.
Recipe Notes
Before you make these lemon cookies, here are a few things you’ll want to know:
- I include a recipe for homemade lemon curd, but you can use store bought. It’s found near the jam at the grocery store.
- Likewise, I give a recipe for homemade meringue, but you can use marshmallow fluff instead, to save time. It actually pipes really well and tastes amazing toasted. It does have a different flavor than traditional meringue, so keep that in mind.
- These cookies need to be refrigerated once assembled!
- Instead of making 10 large cookies, you can make 20 smaller cookies.
Ingredients Needed for Lemon Meringue Pie Cookies
BUTTER: You’ll add 1 cup salted butter, softened to the cookie dough
SUGAR: ⅔ cups granulated sugar adds the sweet element to the dough
EGG: You need just 1 egg yolk
VANILLA: 1 teaspoon vanilla extract
DRY INGREDIENTS: You’ll need 2 ¼ cups flour and 2 teaspoons cornstarch to contribute towards the texture of the cookie.
LEMON CURD: I supply a homemade recipe, but you can use 1 cup store bought lemon curd instead.
MERINGUE: Just 2 things are needed for meringue, 4 egg whites and ¾ cup sugar
Tips for Making Lemon Meringue Pie Cookies
Shape the cookies to hold the lemon curd. Take the ball of dough and either use a spoon or small measuring scoop to flatten and create sides of the cookie. I used clean hands!
Shape them again AFTER baking. Sometimes when the cookies bake, they lose the indentation. So while the cookies are warm, gently re-shape them as needed.
You’ll need a kitchen torch to toast the meringue. But if you don’t have one, an electric lighter will work just fine! You just need to gently hover the flame over the meringue until it’s lightly browned. Done!
How to Store Meringue Cookies
These cookies need to be refrigerated to keep all the toppings fresh. Store them in an airtight container in the fridge for up to 3 days.
They can also be frozen for up to 1 month. Just give them adequate space and do not stack them of course.
How to Make Lemon Curd
- 1 ½ cups sugar
- Zest of one lemon
- ½ cup lemon juice
- 4 egg yolks
- ½ cup salted butter
Add the sugar, lemon zest, lemon juice and 4 egg yolks to a medium sized saucepan. Whisk over medium heat until completely combined. Whisk constantly until the curd reaches 170°F and has thickened up. Slice up the butter. Remove from the heat and stir in the butter until all melted and combined. Curd will thicken as it cools.
What does Meringue Taste Like?
Meringue is a unique addition! It’s very light and airy, almost foamy. It has a bit of sweetness and kind of melts in your mouth once you eat it. It’s a delightful compliment to the lemon curd it sits on top of. Don’t skip the toasting step as it adds even more flavor and texture.
More lovely lemon cookies
We adore lemon cookies! Here are more we love:
Similar to these cookies, we made a simple Lemon Pie Cookie recipe topped with whipped cream! Equally pretty, these Pink Lemonade Cookies are perfect for baby showers.
Oreo lovers, check out these EASY Cake Mix Oreo Cookies that are even better than Cakesters!
These White Chocolate Lemon Cookies are like traditional chocolate chip cookies with a twist!
We crossed two favorites in these Lemon Oatmeal Cookies; they have delicious flavor and texture.
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