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Best Lemon Meringue Pie Cookies Recipe

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★★★★★

4.4 from 399 reviews

These Best Lemon Meringue Pie Cookies combine the delightful tang of fresh lemon curd with fluffy Swiss meringue atop buttery, soft cookies. Inspired by the classic lemon meringue pie, these bite-sized treats feature a vibrant lemon zest cookie base, a smooth homemade lemon curd, and light toasted meringue, perfect for a refreshing dessert or special occasion.

Ingredients

Scale

Cookie Dough

  • 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

Lemon Curd

  • 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

Swiss Meringue

  • 2 egg whites
  • 100 g white sugar (equivalent to 1/2 cup)
  • 1/8 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla essence

Instructions

  1. Prepare the Cookie Dough: Begin by adding brown sugar to a medium-sized mixing bowl. Zest the lemons into the bowl, then rub the zest into the sugar with your fingers to release fragrant oils. Add softened butter and beat using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes. Incorporate the egg and vanilla, beating for another minute until well combined. Add flour, baking powder, and salt, then gently fold together with a rubber spatula just until no flour streaks remain. Cover and chill the dough in the fridge for at least 30 minutes.
  2. Prepare the Lemon Curd: While the dough chills, prepare a small mixing bowl with cubed butter and place 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 the curd through the sieve into the butter. Stir until the butter melts and the curd is smooth. Refrigerate until ready to use.
  3. Bake the Cookies: Preheat oven to 350°F (175°C) once dough is chilled. Line a cookie sheet with parchment paper or silicone baking mat. Use a 3-tablespoon cookie scoop to portion the dough onto the sheet, spacing cookies apart. Bake for 10-12 minutes, until edges are golden and tops look slightly wet. Let cookies rest on the hot baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
  4. Make the Swiss Meringue: While cookies cool, combine egg whites and sugar in a small saucepan. Heat over medium heat, whisking constantly until the mixture reaches 170°F (76°C). Transfer to a mixing bowl and add salt, cornstarch, and vanilla essence. Using a mixer with a whisk attachment, beat until stiff peaks form and the meringue is glossy.
  5. Assemble and Torch the Cookies: Once cookies are cooled, top each with approximately 2 tablespoons of Swiss meringue. Swirl some chilled lemon curd into the meringue allowing parts of the meringue to show for texture. Using a culinary torch, toast the meringue on each cookie until golden brown. Serve immediately and enjoy your delicious lemon meringue pie cookies!

Notes

  • Use room temperature eggs to help ingredients combine better.
  • Chilling the dough helps prevent the cookies from spreading too much when baking.
  • Be sure to toast the meringue just before serving for the best texture and flavor.
  • Lemon curd can be stored in the refrigerator for up to one week.
  • For a sweeter meringue, adjust sugar slightly but be cautious not to make it too runny.

Keywords: lemon meringue cookies, lemon curd cookies, lemon dessert, meringue cookies, baked cookies, citrus treats

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