If you adore the zingy brightness of lemon paired with the fluffy, sweet cloud of meringue, then you are absolutely going to fall in love with this Lemon Meringue Pie Cookies Recipe. It takes the classic dessert you know and love and transforms it into perfectly bite-sized treats that are as delightful to look at as they are to eat. Every crumbly, buttery cookie base supports a luscious lemon filling crowned with a lightly toasted meringue topping, capturing all those nostalgic flavors in an irresistibly cute package. Trust me, once you try these Lemon Meringue Pie Cookies, you’ll find yourself craving them more often than you expect!

Ingredients You’ll Need

The magic of this recipe lies in its simple, straightforward ingredients, each playing a vital role in delivering the perfect balance of texture and tang. From the crisp, buttery cookie base to the zesty lemon filling and fluffy, golden meringue, every component works in harmony to create these charming treats.

1 cup all-purpose flour: This forms the sturdy yet tender base for our cookies, providing that perfect crumb.
1/4 cup powdered sugar: Adds a subtle sweetness and helps create a delicate, melt-in-your-mouth cookie texture.
1/2 cup unsalted butter, chilled and cut into small pieces: Butter brings richness and flakiness, essential for a buttery cookie crust.
1/4 teaspoon salt: Enhances all the flavors and balances the sweetness in the dough.
1/4 cup lemon juice: Bursting with fresh citrus, it’s the heart of the luscious lemon filling.
1/4 cup granulated sugar: Sweetens the lemon curd without overpowering its tangy kick.
1 large egg yolk: Gives the filling a velvety richness and helps it thicken beautifully.
1 tablespoon cornstarch: Works as a thickening agent to give the lemon filling that sumptuous, pudding-like consistency.
1/4 teaspoon lemon zest: Adds intense, aromatic lemon flavor with a touch of freshness.
2 large egg whites: The base for the airy meringue topping, creating that iconic marshmallow-like finish.
1/4 teaspoon cream of tartar: Stabilizes the egg whites and helps achieve perfectly stiff meringue peaks.
1/4 cup granulated sugar: Sweetens and gives structure to the meringue topping for a beautiful, glossy shine.

How to Make Lemon Meringue Pie Cookies Recipe

Step 1: Prepare the Cookie Dough

Start by combining the all-purpose flour, powdered sugar, and salt in a large bowl. Cut in the chilled butter using a pastry blender or your fingers until the mixture looks like coarse crumbs. This step is key to a flaky, tender cookie. Once crumbly, press the mixture into a ball, wrap it in plastic, and let it chill in the refrigerator for at least 30 minutes. This resting time helps the butter firm up again, making the dough easier to roll out and bake.

Step 2: Bake the Cookies

Preheat your oven to 350°F (175°C). Lightly flour your work surface and roll the dough out until it’s about 1/8-inch thick. Use a round cookie cutter to cut circles from the dough, then place these on a parchment-lined baking sheet. Bake for 8 to 10 minutes or until the edges turn a gorgeous light golden color. Let the cookies cool completely on the sheet before moving on — this ensures they stay firm and don’t crumble when you add filling.

Step 3: Make the Lemon Filling

While your cookies cool, whisk together lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest in a small saucepan. Cook this mixture over medium heat, stirring constantly, until it thickens and reaches a gentle boil. This lemon curd-like filling should be silky and smooth. Remove it from the heat and let it cool fully – it will set perfectly once chilled, ready to be spooned onto your cookies.

Step 4: Whip the Meringue

In a clean, large bowl, beat the egg whites on medium speed until they become frothy. Add cream of tartar, which will stabilize the meringue, then continue beating until soft peaks form. Gradually add the granulated sugar one tablespoon at a time, beating at high speed until stiff, glossy peaks develop. This fluffy meringue is what makes this Lemon Meringue Pie Cookies Recipe so special, topping each cookie with a cloud-like crown.

Step 5: Assemble and Broil

Spoon a small dollop of lemon filling onto each cooled cookie, spreading it carefully but not too thinly. Top each one with a generous puff of the whipped meringue. Place the assembled cookies under the broiler for 1 to 2 minutes, watching moment by moment, until the meringue turns a beautiful golden brown. Let the cookies cool completely before serving to allow everything to set perfectly.

How to Serve Lemon Meringue Pie Cookies Recipe

Lemon Meringue Pie Cookies Recipe - Recipe Image

Garnishes

For a beautiful finishing touch, try sprinkling a little extra lemon zest or finely chopped fresh mint over the meringue just before serving. These small additions brighten up the presentation and add a pop of fresh aroma. A light dusting of powdered sugar right before serving can also lend a charming, snowy look that makes these cookies irresistible.

Side Dishes

These Lemon Meringue Pie Cookies are fantastic on their own, but you can elevate your dessert spread with some complementary sides. Fresh berries like raspberries or blueberries add juicy bursts of color and flavor, while a scoop of vanilla bean ice cream makes for a wonderfully indulgent pairing. For a sophisticated twist, a glass of chilled Moscato or light herbal tea, such as chamomile, rounds out the experience beautifully.

Creative Ways to Present

Serving these Lemon Meringue Pie Cookies at your next gathering? Arrange them on a tiered dessert stand for an elegant display. You could also serve them in individual mini cupcake liners to keep things neat and inviting. If you’re feeling playful, create a “cookie bar” where guests can add extra lemon curd, berries, or even piped whipped cream to customize their treats. Presentation can be half the fun!

Make Ahead and Storage

Storing Leftovers

After baking and assembling your Lemon Meringue Pie Cookies Recipe, store any leftovers in an airtight container at room temperature for up to 2 days. Make sure the container is sealed well, as the meringue can absorb moisture from the air and lose its delightful texture. Store cookies in a single layer or separated with parchment paper to prevent sticking or squishing.

Freezing

Freezing these cookies is possible but a bit tricky because of the delicate meringue. If you want to freeze them, do so before adding the meringue topping. Place the baked and cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. When ready to enjoy, thaw the cookies and prepare fresh meringue and broil just before serving for the best results.

Reheating

To bring back the fresh-from-the-oven feel, warm your cookies gently under the broiler for a minute or so to revive that toasty meringue glow. Be careful to watch them closely so they don’t burn! Avoid microwaving, as it can cause the meringue to weep or become rubbery, which takes away from the cookie’s charm.

FAQs

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is best for the brightest, most vibrant flavor in your lemon filling, bottled lemon juice can work in a pinch. Just taste and adjust the sugar slightly if the juice is more tart or less flavorful.

What if I don’t have cream of tartar for the meringue?

Cream of tartar helps stabilize egg whites, but you can substitute it with a few drops of lemon juice or white vinegar. These acids help the meringue hold stiff peaks and maintain its structure just as well.

How do I avoid weeping meringue on my cookies?

Weeping happens when moisture separates from the meringue. To minimize this, make sure your lemon filling is fully cooled before topping with meringue, and serve the cookies soon after broiling. Also, avoid storing them in humid environments.

Can these cookies be made gluten-free?

Absolutely! Use a 1-to-1 gluten-free all-purpose flour blend in place of regular flour, ensuring it’s one that contains xanthan gum to provide structure. The rest of the recipe remains the same.

Are these cookies suitable for making ahead of a party?

You can prepare the dough and bake the cookies a day ahead and keep them stored in an airtight container. The lemon filling and meringue topping are best assembled on the day of the event to ensure freshness and the perfect texture.

Final Thoughts

If you’re looking for a fun twist on a classic dessert, these Lemon Meringue Pie Cookies Recipe will quickly become a favorite. They are perfect for sharing with friends and family or bringing to your next celebration. With their delightful balance of tart, sweet, and fluffy, they offer a bite-sized slice of sunshine that brightens any day. Give this recipe a try — your taste buds will thank you!