There’s something about the tangy zing of fresh lemon that brightens even the dullest of days. When I first whipped up these Lemon Meringue Pie Cookies, I was searching for a snack that added a burst of sunshine to my afternoon tea. Little did I know, I had stumbled upon a delightful treat that would captivate the taste buds of everyone who tried them.
These cookies are not only a feast for the senses, but they’re also surprisingly easy to make. A buttery, crumbly base topped with a luscious lemon filling and a cloud of silky meringue creates a delightful explosion of flavors. Whether served at a cozy family gathering or as a sweet surprise for friends, these cookies are destined to shine and do away with any lingering fast-food boredom.
Join me as we dive into this simple yet elegant recipe that celebrates the vibrant flavor of lemons and will undoubtedly become a cherished tradition in your kitchen!
Why Love Lemon Meringue Pie Cookies?
Brighten your day: These cookies add a sunny touch to any occasion with their zesty lemon flavor.
Simple to prepare: With just a few steps, you can create these delectable treats without requiring advanced baking skills.
Crowd-pleaser: Perfect for gatherings, your friends and family won’t be able to resist the sweet-tart combination.
Unique texture: The contrast between the crumbly base and fluffy meringue offers a delightful mouthfeel that’s sure to impress.
Make-ahead friendly: Prepare them in advance and store; they stay delicious for days! Check out our tips for storing baked cookies to keep them fresh.
Versatile joy: Whether for tea time or dessert, these cookies fit any occasion beautifully!
Lemon Meringue Pie Cookies Ingredients
For the Cookie Base
• 1 cup all-purpose flour – this forms the sturdy foundation for your cookies.
• 1/4 cup powdered sugar – adds sweetness and a delicate texture to the cookie.
• 1/2 cup unsalted butter – use chilled for the perfect flaky crumb.
• 1/4 teaspoon salt – enhances the flavors in your cookies.
For the Lemon Filling
• 1/4 cup lemon juice – the star ingredient, bringing that refreshing citrus zing.
• 1/4 cup granulated sugar – balances the tartness of the lemon beautifully.
• 1 large egg yolk – helps to create a rich and creamy filling.
• 1 tablespoon cornstarch – thickens the filling to the perfect consistency.
• 1/4 teaspoon lemon zest – for an extra punch of bright lemon flavor.
For the Meringue Topping
• 2 large egg whites – the key to fluffy, billowy meringue.
• 1/4 teaspoon cream of tartar – stabilizes the egg whites for a perfect peak.
• 1/4 cup granulated sugar – sweetens the meringue while keeping it light.
These Lemon Meringue Pie Cookies are sure to become a delightful addition to your baking repertoire!
How to Make Lemon Meringue Pie Cookies
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Whisk Together: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs, showcasing a slightly sandy texture.
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Chill the Dough: Press the dough together to form a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes, ensuring it stays firm and easy to roll.
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Preheat & Roll: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter, for uniform cookie shapes.
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Bake the Cookies: Place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until they are lightly golden. Let them cool completely on the baking sheet, allowing them to set.
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Prepare the Lemon Filling: In a saucepan, whisk together lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest until smooth.
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Cook the Mixture: Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Remove from heat and allow it to cool completely, creating a rich lemon filling.
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Beat the Egg Whites: In a large bowl, beat the egg whites with an electric mixer on medium speed until they turn foamy. Add cream of tartar and continue beating until soft peaks form.
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Add Sugar Gradually: Gradually add granulated sugar, one tablespoon at a time while beating until stiff peaks form, achieving a glossy, fluffy meringue.
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Assemble the Cookies: Spoon a small amount of lemon filling onto each cooled cookie. Top with a generous dollop of meringue, creating a delightful cloud-like topping.
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Broil for Perfection: Broil the cookies for 1-2 minutes, or until the meringue is lightly golden brown. Let them cool completely before serving, indulging in the harmonious flavors.
Optional: Sprinkle with extra lemon zest for a pop of brightness.
Exact quantities are listed in the recipe card below.
What to Serve with Lemon Meringue Pie Cookies?
Imagine gathering with family or friends, laughter echoing around the table as you serve up these elegant little delights.
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Refreshing Iced Tea: The mild sweetness and herbal notes of iced tea pair perfectly with the zesty lemon flavors, making for a delightful afternoon treat.
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Vanilla Ice Cream: This creamy companion adds a luscious texture that contrasts beautifully with the crunchy meringue and tart lemon filling. A spoonful of both creates a heavenly bite!
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Berry Salad: A medley of fresh berries brings a burst of color and freshness, enhancing the lemony treat while providing a sweet-tart experience. The vibrant reds and blues are visually stunning, too!
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Sparkling Lemonade: The bubbly zest of sparkling lemonade will complement the cookies while adding a fun fizz to any gathering. Plus, it’s a lovely nod to the citrus theme!
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Shortbread Cookies: The buttery flavor and crumbly texture of classic shortbread create a delightful contrast to the lightness of the lemon meringue, offering a rich balance in your selection.
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Chocolate Mousse: For a luxurious touch, decadent chocolate mousse introduces a rich, velvety complexity that pairs intriguingly with the lively lemon taste.
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Fresh Whipped Cream: A dollop of lightly sweetened whipped cream adds a soft, creamy layer that elevates the cookies, creating a dreamy dessert experience.
With these pairings, your Lemon Meringue Pie Cookies are sure to shine at your next gathering, leaving your guests smiling and satisfied!
Make Ahead Options
These Lemon Meringue Pie Cookies are ideal for meal prep enthusiasts! You can prepare the cookie base up to 24 hours in advance by following the initial steps and keeping the wrapped dough in the refrigerator. Additionally, the lemon filling can be made ahead of time, stored in an airtight container in the fridge for up to 3 days—this helps develop the flavors wonderfully. The meringue topping should be whipped fresh for the best texture right before serving, as it can lose its fluffy character if stored. When you’re ready to assemble, simply roll out the chilled dough, bake the cookies, fill them with the cooled lemon mixture, and top with meringue before broiling. Your cookies will still taste just as delicious while saving you valuable time on busy days!
Lemon Meringue Pie Cookies Variations
Feel free to get creative with these delightful cookies; there are endless ways to make them uniquely yours!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delicious gluten-free option that everyone can enjoy.
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Honey Sweetened: Replace granulated sugar with honey in the lemon filling for a natural sweetness that harmonizes beautifully with the tartness.
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Coconut Flakes: Add 1/3 cup of shredded coconut to the cookie base for a tropical twist that complements the lemon flavor perfectly.
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Herb Infusion: Incorporate finely chopped fresh mint or basil into the lemon filling for an aromatic kick that elevates the brightness of the cookies.
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Chocolate Drizzle: After broiling, drizzle melted dark chocolate over the meringue for a decadent contrast that’s truly indulgent.
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Spicy Zest: Add a pinch of cayenne pepper to the lemon filling for a surprising heat that tantalizes the taste buds and adds complexity.
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Berry Topping: Top each meringue with a fresh berry or two, like raspberries or blueberries, for a burst of color and tartness that beautifully contrasts with the sweetness.
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Nutty Flavor: Fold in chopped almonds or hazelnuts into the cookie base for an added crunch and a nutty flavor that compliments the lemon.
Let your imagination run wild, and enjoy discovering your perfect Lemon Meringue Pie Cookies variation!
Expert Tips for Lemon Meringue Pie Cookies
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Chill the Dough: Be sure to chill the cookie dough for at least 30 minutes; this prevents the cookies from spreading too much in the oven.
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Stiff Peaks: When whipping the egg whites for meringue, look for stiff peaks. This ensures a fluffy meringue topping that holds its shape beautifully.
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Sugar Addition: Add granulated sugar to the egg whites gradually while beating, allowing time for the sugar to dissolve completely, preventing graininess in your meringue.
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Don’t Overbake: Be careful not to overbake the cookies; they should be lightly golden. Overbaking may result in a hard texture rather than soft and crumbly.
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Cool Method: Allow cookies to cool on the baking sheet before transferring to a wire rack. This helps set the cookies without breaking.
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Serve Brightly: For an extra pop of flavor, serve the Lemon Meringue Pie Cookies with a sprinkle of additional lemon zest right before serving!
How to Store and Freeze Lemon Meringue Pie Cookies
Room Temperature: Keep cookies in an airtight container at room temperature for up to 3 days. Enjoy them fresh to maintain their delightful texture!
Fridge: For prolonged freshness, refrigerate the cookies in a sealed container for up to a week. This helps to preserve the lemon filling’s flavor and zesty charm.
Freezer: To freeze, place unfilled cookies in a single layer in an airtight container, separating layers with parchment paper. They can be stored for up to 3 months.
Reheating: If you’d like to enjoy them warm, simply thaw in the fridge overnight, then serve at room temperature or pop them in a low oven for a few minutes before adding meringue!
Lemon Meringue Pie Cookies Recipe FAQs
What should I look for when selecting lemons?
When choosing lemons, I recommend looking for ones that are brightly colored and firm to the touch. Avoid any that have dark spots or feel soft, as these may be overripe. The zest and juice are crucial, so the fresher the lemons, the better your cookies will taste!
How should I store my Lemon Meringue Pie Cookies?
You can store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the refrigerator where they’ll stay fresh for a week. Just make sure they are sealed well to maintain their zesty charm!
Can I freeze Lemon Meringue Pie Cookies?
Absolutely! To freeze, place unfilled cookies in a single layer in an airtight container, making sure to separate each layer with parchment paper. This way, they’ll stay fresh for up to 3 months. When you’re ready to enjoy, let them thaw overnight in the fridge before adding the lemon filling and meringue.
What if my meringue doesn’t form stiff peaks?
If your meringue isn’t forming stiff peaks, it could be that your bowl or beaters weren’t completely clean. Even a tiny amount of grease can prevent egg whites from whipping properly. Make sure you’re using a clean, dry bowl, and try beating the egg whites until they are foamy before adding cream of tartar. Then, gradually add the sugar and continue to beat until the peaks stand tall!
Are there any dietary considerations I should be aware of?
These Lemon Meringue Pie Cookies contain eggs and dairy, so they may not be suitable for those with allergies or dietary restrictions. For a vegan alternative, you can try using aquafaba (the liquid from canned chickpeas) in place of egg whites for the meringue. Keep in mind; the texture may vary slightly, but it’s a delicious way to enjoy a similar treat!
How long does it take to make these cookies?
The total time for making Lemon Meringue Pie Cookies, from prep to finish, is about 40 minutes, but allowing for chilling the dough for at least 30 minutes is essential to achieve the best texture. If you take your time with each step and let the cookies cool completely before serving, you’ll end up with a delightful treat that is totally worth it!
Lemon Meringue Pie Cookies That Brighten Any Day
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs, showcasing a slightly sandy texture.
- Press the dough together to form a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes, ensuring it stays firm and easy to roll.
- Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter, for uniform cookie shapes.
- Place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until they are lightly golden. Let them cool completely on the baking sheet, allowing them to set.
- In a saucepan, whisk together lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest until smooth.
- Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Remove from heat and allow it to cool completely, creating a rich lemon filling.
- In a large bowl, beat the egg whites with an electric mixer on medium speed until they turn foamy. Add cream of tartar and continue beating until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time while beating until stiff peaks form, achieving a glossy, fluffy meringue.
- Spoon a small amount of lemon filling onto each cooled cookie. Top with a generous dollop of meringue, creating a delightful cloud-like topping.
- Broil the cookies for 1-2 minutes, or until the meringue is lightly golden brown. Let them cool completely before serving, indulging in the harmonious flavors.