Print

Lemon Meringue Pie Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Lemon Meringue Pie Cookies are a delightful fusion of bright lemon flavor, soft cookie texture, and marshmallowy meringue topping. This recipe features an egg-free lemon curd to balance tangy and sweet perfectly, paired with lightly toasted meringue that offers a crispy yet chewy finish. These spring-inspired cookies are easy to make and sure to bring sunshine to any dessert table.

Ingredients

For the Cookie:

  • 113 g butter, room temperature
  • 125 g (1 ½ dl / ½ cup + 2 tbsp) granulated sugar
  • 1 small egg
  • 1 tsp vanilla extract
  • ¼ tsp kosher salt
  • 1 tsp baking powder
  • 160 g (2 ½ dl / 1 ¼ cup) all-purpose flour

Egg-Free Lemon Curd:

  • 1 dl (75 g / ⅓ cup) granulated sugar
  • 1 ½ tbsp cornstarch
  • 1 dl (4 tbsp) fresh lemon juice (about 1 lemon)
  • 1 dl (100 ml / ⅓ cup + 1 tbsp) water
  • 40 g (3 tbsp) unsalted butter, cubed
  • ¼ tsp turmeric or yellow food coloring (optional, for color)

For the Meringue:

  • 4 large egg whites (120 g / approx. 1.2 dl)
  • 1 cup (2.5 dl / 250 g) granulated sugar

Instructions

  1. Make the Egg-Free Lemon Curd: In a small saucepan, whisk together the sugar and cornstarch until combined. Add the fresh lemon juice and water, whisking until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and whisk in the cubed butter until fully melted and incorporated. Optionally, stir in turmeric or yellow food coloring for a brighter yellow hue. Transfer the curd to a heatproof bowl, cover with plastic wrap pressed directly onto the surface, and chill until needed.
  2. Prepare the Cookie Dough: Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper. In a large bowl, beat the room temperature butter and sugar together until light and fluffy, about 2-3 minutes. Add the small egg and vanilla extract, mixing until fully combined. Stir in the baking powder, kosher salt, and all-purpose flour until the dough just comes together, being careful not to overmix.
  3. Bake the Cookies and Fill with Lemon Curd: Using a ¼-cup scoop or spoon, portion dough balls onto the prepared baking tray, spacing them well apart. Slightly flatten each dough ball with your scoop to create a round disk. Bake for 10-12 minutes until the edges just begin to turn golden. Remove from the oven and immediately press an indent into the center of each cookie using the cookie scoop. Fill each indentation with 1-2 tablespoons of the chilled lemon curd. Reduce oven temperature to 150°C (300°F) and return the cookies to bake for another 5-8 minutes until the curd sets. Remove and let cool completely before adding meringue.
  4. Make the Meringue: Bring a small saucepan filled with water to a gentle simmer. In a heatproof bowl, combine the egg whites and sugar and set the bowl over the simmering water, creating a double boiler. Whisk constantly until the mixture feels warm to the touch and sugar granules have dissolved completely (test by rubbing between your fingers—no grittiness). Remove the bowl from heat and beat the mixture on high speed with a stand or hand mixer for 7-10 minutes until stiff, glossy peaks form.
  5. Pipe and Torch the Meringue: Transfer the stiff meringue into a piping bag fitted with a star or round tip. Pipe small elegant swirls on top of each cooled, lemon-curd filled cookie. Use a kitchen torch to lightly toast the meringue until golden brown and slightly crisp on the surface. Serve immediately and enjoy the vibrant lemony, marshmallowy treat.

Notes

  • You can substitute kosher salt with regular table salt if needed—use slightly less.
  • If you don't have a kitchen torch, briefly broil the meringue under a preheated oven broiler, watching closely to prevent burning.
  • Make sure to chill the lemon curd thoroughly before filling the cookies to avoid sogginess.
  • Store cookies in an airtight container for up to 2 days; meringue is best eaten fresh for optimal texture.
  • For a more intense lemon flavor, zest a lemon into the cookie dough or lemon curd.

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