LEMON MERINGUE PIE COOKIES

Jessica — Tue, 25 Mar 2025 20:22:18 +0000

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.

Lemon Meringue Pie Cookies Recipe

Lemon Meringue Pie Cookies made with a buttery shortbread cookie topped with tangy lemon curd & toasted meringue for a delightful twist on a classic!

Course Cookies, Dessert

Cuisine American

Keyword Lemon Meringue Pie Cookies

Prep Time 30

Cook Time 14

Total Time 44

Servings

Calories 465kcal

Author Jessica & Nellie

Ingredients

Cookies

1 cup salted butter softened
⅔ cups sugar
1 egg yolk
1 tsp vanilla extract
2 ¼ cups flour
2 tsp cornstarch
1 cup lemon curd

Homemade Meringue*

4 egg whites
¾ cup sugar

Instructions

Preheat the oven to 375°F. Line a baking sheet with parchment and set aside.
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 prepared 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.
Once the cookies are cool, spoon some lemon curd into each cookie. Set aside.
To make the meringue: 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°F. Carefully pour the mixture into the bowl of your stand mixture and using the whisk attachment whip until stiff glossy peaks form.
Once stiff peaks form, transfer the meringue to a piping bag. (Or ziploc bag with the corner snipped off.)
Pipe the meringue onto the cookies. Using a kitchen torch, carefully brown the meringue. Enjoy!

Notes

How to Make Lemon Curd:

Add 1 ½ cups sugar, zest from 1 lemon, ½ cup 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 ½ cup butter. Remove pan from the heat and stir in the butter until all melted and combined. Curd will thicken as it cools.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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.