Go Back
–+ servings
Lemon Meringue Pie Cookies

Lemon Meringue Pie Cookies that Melt in Your Mouth

Lemon Meringue Pie Cookies that melt in your mouth, combining sweetness with a zesty punch.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 2 hours
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Be sure it’s properly measured for consistent texture.
  • 1 cup Powdered Sugar Can be substituted with granulated sugar for a different texture.
  • 1 cup Unsalted Butter Chilled and cut into small pieces for best results.
  • 1 pinch Salt Enhances flavor.
For the Lemon Filling
  • 1/2 cup Lemon Juice Freshly squeezed is ideal.
  • 3/4 cup Granulated Sugar Coconut sugar works for a less refined alternative.
  • 1 large Egg Yolk Provides richness.
  • 2 tablespoons Cornstarch Can use arrowroot powder for a gluten-free option.
  • 1 tablespoon Lemon Zest Fresh zest is best.
For the Meringue Topping
  • 3 large Egg Whites Essential for fluffy meringue.
  • 1/4 teaspoon Cream of Tartar Stabilizes the meringue.

Equipment

  • Mixing bowl
  • Whisk
  • Baking Sheet
  • Spatula
  • pastry cutter
  • Piping bag

Method
 

Prepare Cookie Base
  1. Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine all-purpose flour, powdered sugar, and salt. Cut in the chilled unsalted butter until the mixture resembles coarse crumbs.
Mix Lemon Filling
  1. In a separate bowl, whisk together lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest until smooth and glossy.
Bake Base
  1. Scoop the cookie dough and form small balls, placing them two inches apart on parchment-lined baking sheets. Bake for 12-15 minutes or until the edges are lightly golden.
Make Meringue
  1. Whip egg whites with cream of tartar until soft peaks form. Gradually add in granulated sugar, continue whipping until glossy and stiff peaks form.
Assemble Cookies
  1. Once cookie bases have cooled, pipe or spread lemon filling onto each cookie. Top with meringue using a spatula or piping bag.
Bake and Cool
  1. Return the assembled cookies to the oven and bake at 200°F (90°C) for 30 minutes, until the meringue is lightly browned. Leave cookies inside the oven to cool for an additional 30 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 5mgIron: 0.5mg

Notes

Measure accurately and chill butter for best results. Avoid humidity when making meringue.

Tried this recipe?

Let us know how it was!