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Lemon Meringue Pie Cookies Recipe

Lemon Meringue Pie Cookies Recipe
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★★★★★

5.3 from 29 reviews

These Lemon Meringue Pie Cookies combine the tangy brightness of lemon filling with the sweet, fluffy texture of meringue atop a buttery, tender cookie base. Perfect for lovers of classic lemon meringue pie, these bite-sized treats offer a delightful balance of tartness and sweetness in every bite.

Ingredients

Scale

Cookie Dough

  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1/4 teaspoon salt

Lemon Filling

  • 1/4 cup lemon juice
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 tablespoon cornstarch
  • 1/4 teaspoon lemon zest

Meringue Topping

  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the dough together to form a ball, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
  2. Preheat and Roll Out: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a cookie cutter to cut out circles from the dough.
  3. Bake the Cookies: Place the cut-out cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until they are lightly golden around the edges. Allow the cookies to cool completely on the baking sheet.
  4. Make Lemon Filling: In a saucepan, whisk together the lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest. Cook over medium heat, stirring constantly until the mixture thickens and reaches a boil. Remove from heat and let it cool completely.
  5. Prepare Meringue: In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar one tablespoon at a time, beating continuously until stiff peaks form.
  6. Assemble Cookies: Spoon a small amount of lemon filling onto each cooled cookie. Top each with a dollop of the prepared meringue.
  7. Bake Meringue: Place the cookies under the broiler for 1-2 minutes or until the meringue is lightly golden brown. Watch carefully to avoid burning.
  8. Cool and Serve: Remove the cookies from the oven and allow them to cool completely before serving to ensure the meringue sets properly.

Notes

  • Ensure the butter is chilled before incorporating to achieve a flaky, tender cookie texture.
  • When rolling out the dough, use minimal flour to avoid tough cookies.
  • Use fresh lemon juice and zest for the best vibrant flavor in the filling.
  • Watch the meringue carefully when broiling, as it can brown quickly.
  • These cookies are best enjoyed the same day but can be stored in an airtight container for up to 2 days.

Nutrition

Keywords: Lemon meringue cookies, lemon cookies, meringue cookies, lemon dessert, citrus cookies, easy lemon cookies

Find it online: https://tastemadebyclara.com/lemon-meringue-pie-cookies-recipe/