Introduction

These Best Lemon Meringue Pie Cookies capture the bright, tangy flavors of lemon curd paired with the sweet, fluffy texture of toasted meringue on a soft, buttery cookie base. Perfect as a delightful treat for gatherings or whenever you crave a zesty, elegant dessert.

The image shows several round lemon meringue cookies placed closely together on a wooden surface. Each cookie has a light golden-brown base layer of soft dough, topped with a thick swirled layer of toasted meringue that is white with golden brown edges. Inside the swirls of meringue, there is a glossy, bright yellow lemon curd filling that adds a shiny texture in the center and some parts of the swirl. The meringue layer is light and fluffy with slightly browned peaks, creating a beautiful contrast against the smooth lemon layer and the soft cookie base. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g light brown sugar (about 3/4 cup)
Zest from 2 lemons
90 g unsalted butter, softened (approximately 6 1/3 tablespoons)
1 large egg, at room temperature
1 teaspoon vanilla essence
160 g all-purpose flour (around 1 1/3 cups)
1 teaspoon baking powder
1/2 teaspoon salt
28 g unsalted butter, cut into cubes (2 tablespoons)
65 g white sugar (about 1/4 cup + 1 tablespoon)
40 g fresh lemon juice (roughly 3 tablespoons)
Zest of 1 lemon
2 egg yolks
1/8 teaspoon salt
2 egg whites
100 g white sugar (equivalent to 1/2 cup)
1/8 teaspoon salt
1 teaspoon cornstarch
1 teaspoon vanilla essence

Instructions

Step 1: Prepare the Cookie Dough. Add the brown sugar to a medium-sized mixing bowl. Zest the lemons into the bowl and rub the zest into the sugar with your fingers to release the oils. Add softened butter and beat with a hand or stand mixer until light and fluffy, about 2-3 minutes. Mix in the egg and vanilla, beating for another minute until combined. Add the flour, baking powder, and salt, then fold gently with a rubber spatula until no flour streaks remain. Cover and chill in the fridge for at least 30 minutes.
Step 2: Prepare the Lemon Curd. Place cubed butter in a small bowl and set a fine mesh sieve on top. In a small saucepan, combine sugar, lemon juice, lemon zest, egg yolks, and salt. Cook over medium heat, stirring constantly until the mixture thickens and reaches 170°F (76°C). Remove from heat and strain through the sieve into the butter. Stir until smooth and melted. Chill the curd in the fridge until ready to use.
Step 3: Bake the Cookies. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Using a 3-tablespoon scoop, place dough balls spaced apart on the sheet. Bake for 10-12 minutes until edges are golden and tops look slightly wet. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
Step 4: Make the Swiss Meringue. Combine egg whites and sugar in a small saucepan. Heat over medium, whisking constantly until the mixture reaches 170°F (76°C). Transfer to a mixing bowl and add salt, cornstarch, and vanilla. Beat with a mixer until stiff peaks form.
Step 5: Assemble and Torch the Cookies. Once cooled, top each cookie with about 2 tablespoons of Swiss meringue. Gently swirl lemon curd into the meringue, leaving some meringue visible for texture. Use a culinary torch to toast the meringue until golden. Serve immediately and enjoy!

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the cookie dough or meringue.
If you don’t have a culinary torch, briefly place the cookies under a hot broiler to brown the meringue, watching closely to avoid burning.
Use room temperature eggs to ensure smoother mixing and better meringue volume.
Swap the lemon zest for orange or lime zest for a citrus twist.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 2 days to keep the meringue fresh. For best texture, enjoy them the same day they are made. Unassembled cookies and lemon curd can be kept separately in the fridge for up to 3 days. Reheat slightly before adding meringue if desired.

How to Serve

A close-up view of seven round lemon meringue tarts arranged on a wooden board, each tart showing two layers: the base is a light golden, slightly crumbly tart crust, topped with a thick swirl of toasted white meringue with golden brown spots and streaks. Inside the meringue swirls, there are glossy bright yellow spots of lemon curd peeking through, adding contrast and shine. The edges of the meringue have subtle peaks and gentle browning from toasting, making each tart look soft but slightly crisp on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough up to 2 days in advance and keep it chilled in the fridge until you’re ready to bake.

What if I don’t have a culinary torch for toasting the meringue?

You can place the cookies under a preheated broiler for a minute or two to lightly brown the meringue, but watch carefully to prevent burning.