Name: Lemon Meringue Pie Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 1/4 cup lemon juice; 1/4 cup granulated sugar; 1 large egg yolk; 1 tablespoon cornstarch; 1/4 teaspoon lemon zest; 2 large egg whites; 1/4 teaspoon cream of tartar; 1/4 cup granulated sugar

Introduction

These Lemon Meringue Pie Cookies capture the bright, tangy flavor of classic lemon meringue pie in a delightful bite-sized cookie. With a buttery shortbread base, luscious lemon filling, and fluffy toasted meringue topping, they are perfect for spring and summer gatherings or anytime you want a refreshing treat.

The image shows six lemon meringue cookies arranged on a dark baking tray. Each cookie has three layers: a golden brown round cookie base with a slightly rough texture, a thick bright yellow lemon curd layer in the middle that looks smooth and shiny, and a fluffy, white meringue topping with light golden toasted peaks, giving it a soft and airy look. Some coarse white sugar crystals are sprinkled on the tray around the cookies. The background is a white marbled texture that adds a clean and fresh feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

1/4 cup lemon juice

1/4 cup granulated sugar (for lemon filling)

1 large egg yolk

1 tablespoon cornstarch

1/4 teaspoon lemon zest

2 large egg whites

1/4 teaspoon cream of tartar

1/4 cup granulated sugar (for meringue)

Instructions

Step 1: 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.

Step 2: Press the dough together to form a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 3: Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter.

Step 4: Place cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until lightly golden. Let cool completely on the baking sheet.

Step 5: In a saucepan, whisk together lemon juice, 1/4 cup granulated sugar, egg yolk, cornstarch, and lemon zest.

Step 6: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool completely.

Step 7: In a large bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.

Step 8: Gradually add the remaining 1/4 cup granulated sugar, one tablespoon at a time, beating until stiff peaks form.

Step 9: Spoon a small amount of lemon filling onto each cooled cookie. Top with a dollop of meringue.

Step 10: Broil cookies for 1-2 minutes, or until the meringue is lightly golden brown. Let cool completely before serving.

Tips & Variations

For extra lemon flavor, add a bit more lemon zest to the filling or sprinkle some zest on top before broiling the meringue.

If you prefer a crisper meringue, bake the cookies at a low temperature for 10-15 minutes instead of broiling.

Use fresh lemon juice for the best bright and natural flavor.

You can substitute unsalted butter with salted butter; just omit the added salt in the dough.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling and baking. Just keep it tightly wrapped to prevent drying out.

What if I don’t have cream of tartar?

Cream of tartar helps stabilize the egg whites. If you don’t have it, you can substitute with an equal amount of lemon juice or vinegar, or simply omit it; just make sure to beat the egg whites until stiff peaks form.