Description
Delight in these Lemon Meringue Pie Cookies that perfectly capture the tangy brightness of lemon curd topped with fluffy, golden meringue on a buttery, crisp cookie base. This recipe combines a tender shortbread-like cookie with a luscious lemon filling and a delicate meringue topping, baked to perfection for a charming twist on the classic lemon meringue pie.
Ingredients
Scale
For the 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
For the Lemon Filling
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tablespoon cornstarch
- 1/4 teaspoon lemon zest
For the Meringue
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Instructions
- Make the Cookie Dough: In a large bowl, whisk together the all-purpose flour, powdered sugar, and salt. Cut in the chilled unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Chill the Dough: Press the crumbly dough together to form a ball. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Preheat and Roll: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness and use a cookie cutter to cut out circles.
- Bake the Cookies: Arrange the cookie circles on a parchment-lined baking sheet and bake for 8-10 minutes until they are lightly golden around the edges. Allow them to cool completely on the baking sheet.
- Prepare the 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 comes to a boil. Remove from heat and let it cool completely.
- Whip the Meringue: In a large, clean bowl, beat 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 granulated sugar one tablespoon at a time, beating until stiff, glossy peaks develop.
- Assemble the Cookies: Spoon a small amount of the cooled lemon filling onto each cooled cookie base. Top each filled cookie with a generous dollop of meringue.
- Broil for Color: Place the cookies under the broiler for 1-2 minutes, watching carefully, until the meringue turns a light golden brown. Remove and let cool completely before serving.
Notes
- Make sure the butter is well chilled to achieve the perfect crumbly texture for the cookie dough.
- The lemon filling needs to be completely cooled before adding to prevent melting the meringue.
- Watch the cookies closely under the broiler, as meringue can brown quickly and burn.
- You can use fresh lemon juice and zest for the best citrus flavor.
- For best results, beat egg whites in a clean, grease-free bowl to achieve stiff peaks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon meringue pie cookies, lemon cookies, meringue cookies, lemon dessert, easy cookie recipe, homemade lemon treats
