These Lemon Meringue Pie Cookies are made with a soft and chewy lemon cookie base, a sweet and tangy lemon topping, and a simple toasted meringue. They are like sweet and dreamy bite-sized lemon meringue pies.
These Lemon Meringue Pie Cookies are made in three distinct stages: bake the cookies, make the filling, and make and toast the meringue. While it does take some work (these are not 20-minutes-and-done cookies), much of it can be made ahead of time. The lemon topping can be made several days beforehand, and even the cookie dough can be made a few days ahead.
Then the day of serving bake the cookies (from the already-made dough) and make the meringue. The meringue is not super fussy either. Each cookie only holds a small amount. It's also certainly doable to make the entire recipe at the same time.
While they are best served the day they are assembled, leftovers actually last quite a bit longer than you may expect. I have a few from almost week ago in the fridge right now which I nibble on when staring blankly into the fridge (not that you should aim to make them a week ahead). They’re still dreamy and make me think of sunny spring days.
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🍋 Lemon Filling vs. Lemon Curd
Lemon filling and lemon curd are quite similar, but lemon curd is more tart and is best served with or as part of another dessert, like in these Lemon Curd Cookies.
Lemon filling (or topping in this case) is sweeter and not as tart. It’s usually made with cornstarch and water in addition to lemon juice and zest. It is used in these cookies, but also in a Traditional Lemon Pie.
🌟 Why You’ll Love These Cookies
Bite-Sized: They are like little bite-sized lemon meringue pies.
Layers: They’re made with a soft and chewy cookie, a creamy tangy filling, and a light and pillowy meringue for lots of satisfying texture and flavor to sink your teeth into.
Pretty: In addition to tasting SO good, they look pretty and festive too, great for making events feel extra special or just celebrating simple sunny days.
🛒 Ingredients
Below are the ingredients needed to make Lemon Meringue Pie Cookies, including a breakdown of the lemon cookies, lemon topping, and meringue.
Lemon Cookies
- Butter: I use salted butter. It should be softened to a cool room temperature.
- Sugar: Use granulated sugar.
- Egg & Egg Yolk: Use large eggs, pasture-raised if possible. The extra egg yolk adds richness and color.
- Lemon Extract: I have experimented many, many times with various ways of making lemon cookies. While recipe testing I was adamant that I could make a lemon cookie using only real lemon (juice and zest), but ultimately it is just not practical. Lemon extract is the best way to get lemon flavor in a cookie without changing the wet-dry ingredient ratio or needing to zest half a dozen lemons.
- Baking Powder & Baking Soda: For leavening.
- Salt: To bring out and balance flavor.
- Flour: Use all-purpose unbleached flour.
Lemon Topping:
- Egg Yolks: Used as the base of the lemon filling and provide that bright yellow color. The egg whites are set aside to use for the meringue.
- Cornstarch: Acts as a thickener.
- Sugar: Granulated sugar balances the acidity of the lemon juice.
- Water: Adds liquid volume, but cooks down quickly.
- Lemon Zest & Juice: The zest and juice of three lemons, creates a bright tangy flavor.
Lemon Meringue:
- Egg Whites: From the egg yolks above, whipped until soft peaks develop.
- Cream of Tartar: Also known as potassium bitartrate, a byproduct of wine fermentation, it stabilizes the egg whites to prevent the meringue from weeping.
- Sugar: Adds sweetness and creates a glossy shiny look.
- Salt: Just a pinch.
📝 How to Make Lemon Meringue Pie Cookies
Below are the step-by-step instructions and photos for how to make Lemon Meringue Pie Cookies including how to make the cookie base, the lemon topping, the meringue, and how to assemble all three.
Keep in mind that the filling and the cookie dough can be made days in advance (if desired) to reduce stress and prep time.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Prep: Preheat the oven to 350°F.
Step 1. Combine Butter and Sugar: Add the softened butter and granulated sugar to a large mixing bowl and combine. This can be done by hand, with a handheld mixer, or with a stand mixer.
Step 2. Add the Egg, Egg Yolk, and Lemon Extract: Add the egg, egg yolk, and lemon extract and combine.
Step 3. Add the Dry Ingredients: Add the baking powder, baking soda, salt, and flour and combine.
Step 4. Bake the Cookies: Roll 1 heaping tablespoon of dough into a ball per cookie and place on a baking sheet.
Tip: Rolling the dough into a ball before baking helps the cookies to have a nice round shape.
Bake at 350°F for 8 minutes. Remove and allow to cool for 2-3 minutes before removing the cookies to a wire rack to cool fully.
Tip: Each cookie should be the size of slightly more than 1 tablespoon. This is smaller than a typical drop cookie, which typically uses 2 tablespoons of dough per cookie.
Troubleshooting: If your cookies are too thin or flat looking, add 1-2 tablespoons of flour to the cookie dough.
Step 5. Make the Lemon Topping: In a medium bowl combine the egg yolks.
In a medium saucepan combine the cornstarch, granulated sugar, salt, water, lemon zest, and lemon juice. Stir and bring to a simmer on medium heat (aim for a setting of 4 on a scale of 1-10).
Slowly pour the simmering lemon mixture into the egg yolk mixture while whisking constantly. Then add the combined mixture back to the saucepan and heat for 1-3 minutes until thickened. It should be quite thick.
Tip: Don't combine the cornstarch and lemon mixture ingredients and then let them sit while you work on something else. Immediately bring them to a simmer. If you wait and the cornstarch sits in the water and lemon juice it will start to get gummy.
Step 6. Start the Meringue: Add the egg whites and cream of tartar to a large mixing bowl. Use a mixer (hand-held or stand mixer) on low speed until bubbles start to form. Then bring the speed up to medium and continue beating until soft peaks form, about 3-5 minutes.
Step 7. Add the Sugar: While still beating the egg whites, add a pinch of salt and slowly add the granulated sugar. Continue at medium speed until the mixture becomes glossy and shiny, 1-2 more minutes.
Step 8. Add the Lemon Topping to the Cookie: Add a dollop of lemon topping to the top of each cookie, spreading it slightly.
Step 8. Add the Meringue: Top the lemon topping with a dollop of meringue. Use the back of a spoon to create soft whisps.
Step 10: Toast the Meringue: Use a kitchen torch to toast the meringue. I find it best to move the torch in a circular motion as you are toasting the meringue.
✏️ Lemon Meringue Pie Cookie FAQs
These cookies are best assembled and served the day of. However, you can make the cookie dough and the lemon topping a few days ahead of time. Then bake the cookies, make the meringue, and assemble the day of.
The cookies stay fresh for 2-3 days if stored in an airtight container in the fridge.
Of course, it's certainly a great way to simplify this three part recipe. Homemade lemon topping (filling) will taste fresher and more tart, but it's always nice to reduce the workload a bit.
The cookies bake for 8 minutes at 350°F. This is a relatively short amount of baking time designed to ensure the cookies are chewy and soft. The cookies should be taken out before they start to brown.
If You're Interested in More Lemon Desserts, You May Love These:
If you've tried these Lemon Meringue Pie Cookies or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Lemon Meringue Pie Cookies
Ingredients
Lemon Cookies
- 1 cup butter, softened
- 1½ cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsps lemon extract
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2½ cups all-purpose flour (360 grams)
Lemon Topping
- 5 egg yolks reserve the whites for the meringue
- 6 tablespoon cornstarch
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 cup water
- zest of 3 lemons
- ½ cup lemon juice about 3 lemons
Meringue
- 5 egg whites reserved from the topping
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 pinch salt
Instructions
Lemon Cookies
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the softened butter and granulated sugar.
- Add the egg, egg yolk, and lemon extract and combine.
- Add the baking powder, baking soda, salt, and all-purpose flour and combine.
- Roll the dough into round balls using 1 heaping tablespoon worth of dough. This is smaller than a standard drop cookie, which is typically 2 tablespoons of dough.
- Please on a baking sheet and bake at 350°F for 8 minutes. Allow to cool for 1-2 minutes, then remove to a wire rack to cool fully.
Lemon Topping
- In a medium bowl whisk together the egg yolks.
- In a medium saucepan, whisk together the lemon zest, lemon juice, water, cornstarch, granulated sugar, and salt. Bring to a simmer at medium heat (think a setting of 4 out of 10).
- Once at a simmer, pour about half of the lemon juice mixture into the egg yolk mixture while whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan and continue stirring for 1-3 minutes until thickened. Set aside and allow to cool.
Meringue
- Add the egg whites and cream of tartar to a large mixing bowl or in the bowl fitted for a stand mixer. With the stand mixer or a hand mixer beat the egg whites at medium speed until soft peaks form about 3-5 minutes.
- Slowly, while still running the mixer, add a pinch of salt and the granulated sugar, little by little. Continue beating until glossy soft peaks form, another 1-2 minutes.
Assembling the Cookies
- To assemble the cookies place a dollop of the lemon filling on the top of a cookie. Then top the filling with a dollop of the meringue. Use the back of a spoon to create interesting patterns and soft peaks.
- Use a kitchen torch, and in a circular motion toast the meringue.
Notes
- Lemon Extract: Lemon extract (rather than lemon juice or zest) is the best way to get lemon flavor in a cookie without changing the wet-dry ingredient ratio or needing to zest half a dozen lemons.
- Cream of Tartar: Also known as potassium bitartrate, a byproduct of wine fermentation, it stabilizes the egg whites to prevent the meringue from weeping.
- Rolling the Cookie Dough: Rolling the dough into a ball before baking helps the cookies to have a nice round shape.
- Troubleshooting the Cookies: If your cookies are too thin or flat looking, add 1-2 tablespoons of flour to the cookie dough.
- Lemon Topping (filling): Don't combine the cornstarch and lemon mixture ingredients and then let them sit while you work on something else. Immediately bring them to a simmer. If you wait and the cornstarch sits in the water and lemon juice it will start to get gummy.
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