Best Lemon Meringue Pie Cookies Recipe

If you’re searching for a delightful treat that combines the zesty brightness of lemon with the fluffy cloud-like sweetness of meringue, look no further than these irresistible Best Lemon Meringue Pie Cookies. They bring everything we love about the classic pie into a handheld, bite-sized form that’s perfect for sharing (or keeping all to yourself). Each cookie boasts a tender lemon-infused base, topped with luscious lemon curd and crowned by beautifully toasted Swiss meringue, creating an explosion of fresh, tangy, and sweet flavors that will have you coming back for more.

Ingredients You’ll Need

These ingredients may seem straightforward, but each one plays a crucial role in creating the perfect harmony of taste, texture, and aroma for your Best Lemon Meringue Pie Cookies. From the fresh lemon zest that brightens the dough to the silky smoothness of the lemon curd, every addition counts.

• 150 g light brown sugar: Adds gentle sweetness and a hint of molasses for depth in the dough.
• Zest from 2 lemons: Bursting with aromatic oils, this zest gives the cookies their signature lemon punch.
• 90 g unsalted butter, softened: Ensures richness and a tender crumb to the cookie base.
• 1 large egg, room temperature: Helps bind the dough and adds moisture for chewiness.
• 1 teaspoon vanilla essence: Balances the lemon’s tartness with warm, comforting notes.
• 160 g all-purpose flour: The sturdy foundation for the cookie structure.
• 1 teaspoon baking powder: Adds just enough lift for a light texture.
• 1/2 teaspoon salt: Enhances all the other flavors brilliantly.
• 28 g unsalted butter, cubed: For melting into the lemon curd, creating a silky finish.
• 65 g white sugar: Sweetens and balances the tart lemon curd.
• 40 g fresh lemon juice: The star ingredient for that perfect bright acidity.
• Zest of 1 lemon: More lemon zing for the curd’s vibrant flavor.
• 2 egg yolks: Provides richness and helps thicken the curd.
• 1/8 teaspoon salt: Cuts through the sweetness and enhances lemon notes.
• 2 egg whites: The base of Swiss meringue, offering airy sweetness.
• 100 g white sugar: Ensures the meringue whips to glossy stiff peaks.
• 1/8 teaspoon salt: Stabilizes the meringue and intensifies flavor.
• 1 teaspoon cornstarch: Adds structure to the meringue for a glossy finish.
• 1 teaspoon vanilla essence: Infuses the meringue with subtle aromatic sweetness.

How to Make Best Lemon Meringue Pie Cookies

Step 1: Prepare the Cookie Dough

Begin by mixing the light brown sugar with the lemon zest in a medium bowl, rubbing the zest into the sugar to release those fragrant oils that make everything pop. Beat in the softened butter until the mixture is wonderfully fluffy, then incorporate the egg and vanilla for a creamy base. Gently fold in the flour, baking powder, and salt until fully combined but not overworked. The key here is to chill this dough so it can firm up and develop those amazing flavors while you tackle the next step.

Step 2: Prepare the Lemon Curd

While the dough rests in the fridge, get started on the luscious lemon curd. Combine sugar, fresh lemon juice and zest, egg yolks, and salt in a saucepan, stirring constantly on medium heat until the mixture thickens just right. Strain it over cubed butter and whisk to melt it into creamy perfection, then cool it in the fridge. This curd is pure sunshine and the heart of your Best Lemon Meringue Pie Cookies.

Step 3: Bake the Cookies

Preheat your oven to 350°F (175°C) as the dough chills to perfection. Scoop out generous mounds onto a parchment-lined sheet, giving them room to spread their lemony goodness. Bake just until the edges are golden and the centers still look slightly tender—this balance keeps the cookies soft but structured. Let them cool on the baking sheet to finish setting before transferring to a rack.

Step 4: Make the Swiss Meringue

While cookies cool, gently heat egg whites and sugar together, whisking continuously until the mixture reaches 170°F (76°C). Transfer to a mixer and whisk with salt, cornstarch, and vanilla until your stiff peaks are glossy and hold their shape. This is the magic cloud that crowns each cookie, bringing sweetness and flair.

Step 5: Assemble and Torch the Cookies

Now the fun part. Spoon a generous swirl of Swiss meringue atop each cooled cookie and dollop with chilled lemon curd. Use a culinary torch to toast the meringue until golden brown, creating that iconic toasted texture and flavor that define the Best Lemon Meringue Pie Cookies. Serve immediately and watch everyone’s faces light up with delight.

How to Serve Best Lemon Meringue Pie Cookies

Garnishes

A sprinkle of finely grated lemon zest atop the torched meringue adds a fresh pop of color and an extra hint of citrus aroma. For an elegant twist, add a tiny edible flower or a sprinkle of crushed pistachios to contrast the soft textures and elevate the presentation.

Side Dishes

These cookies shine on their own but pair beautifully with a cup of Earl Grey tea or a chilled glass of sparkling lemonade for a refreshing party combo. A scoop of vanilla ice cream also works wonders if you want to turn it into a decadent dessert experience.

Creative Ways to Present

Arrange the cookies on a rustic wooden platter lined with lemon leaves for a charming garden party vibe. Or stack them in a tiered cookie stand, layering with thin lemon slices to emphasize the lemon theme. You could even package them in cellophane bags tied with yellow ribbon for sweet homemade gifts that wow.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten Best Lemon Meringue Pie Cookies in an airtight container at room temperature for up to 2 days to preserve the meringue’s crispness and the dough’s tender crumb. Avoid refrigeration, which can soften the meringue.

Freezing

For longer storage, freeze the baked cookies (without meringue) in a single layer on a baking sheet, then transfer into a freezer-safe container. Freeze lemon curd separately. Thaw both at room temperature, then pipe fresh meringue and torch just before serving for best results.

Reheating

If you want to warm the cookies slightly, do so gently in a low oven for a few minutes before adding and torching freshly made meringue. This gives a delightful just-baked feel and enhances the texture.

FAQs

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice gives the brightest, most authentic flavor, you can use bottled juice in a pinch. Just try to pick a high-quality, 100% juice option without preservatives for the best taste.

What type of sugar is best for the meringue?

Superfine or caster sugar dissolves more quickly and gives a smooth, glossy Swiss meringue. Regular granulated sugar works too but may require a bit more whisking.

Do I need a culinary torch to make these cookies?

A torch really brings the authentic toasted meringue experience, but if you don’t have one, a very hot oven broiler for a few seconds can be a good alternative—just watch closely to avoid burning.

Can I make these cookies gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend, but be sure to check for proper texture and adjust if needed, as gluten-free doughs can behave differently.

How long can I keep lemon curd in the fridge?

Fresh homemade lemon curd will stay good for about one week in an airtight container in the fridge. Always give it a quick sniff and taste before use to ensure freshness.

Final Thoughts

Making the Best Lemon Meringue Pie Cookies is such a joyful baking adventure that brings the classic flavors of a much-loved pie into a perfectly portable treat. Each bite is an explosion of lemony brightness, smooth curd, and toasted meringue clouds that will captivate your senses. I truly encourage you to give this recipe a try and share the sunshine-filled sweetness with your loved ones—these cookies are guaranteed to become a new favorite!

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