Lemon Meringue Pie Cookies

These Lemon Meringue Pie Cookies are made with a soft and chewy lemon cookie base, a sweet and tangy lemon filling, and a simple toasted meringue. They are like sweet and dreamy bite-sized lemon meringue pies.

If you're not a fan of meringue, you might enjoy this Lemon Pie Without Meringue or for a lemon dessert that is super fast to put together, try this Lemon Rosemary Olive Oil Cake.

In addition to being used to top pies or cookies, meringue can be spread and baked on a baking sheet, then used as the base for a roll cake, layered with whipped cream or lemon filling in this Meringue Roulade.

🥣 How to Make Ahead

Because these cookies take some time to make, here are some tips for making the cookies in stages ahead of time.

• Make the Cookie Dough: The dough can be made and refrigerated 2-3 days ahead of time.
• Lemon Filling: The lemon curd can be made up to a week beforehand.
• Same Day: Bake the cookies, make the meringue, and assemble. These simple steps can be done the day of serving the cookies.

While they are best eaten the day they are assembled, leftovers can last up to a week in the fridge.

🍋 Lemon Filling vs. Lemon Curd

Lemon filling and lemon curd are quite similar, but tangy lemon curd is more tart and is best served with or as part of another dessert, like in these Lemon Curd Cookies.

Lemon filling 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.

🛒 Ingredients

Below are the ingredients needed to make Lemon Meringue Pie Cookies, including a breakdown of the lemon cookies, lemon filling, 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 Filling:

• Egg Yolks: These are used as the base of the lemon filling and provide a 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 fresh lemon juice of three lemons create 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.

To learn more about these cookie ingredients, see my Guide to Cookie Ingredients.

See the recipe card for full information on ingredients and quantities.

📝 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 filling, 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.

Prep: Preheat the oven to 350°F.

Step 1. Combine Butter and Sugar: Add the softened butter and granulated sugar to a large 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.

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.

Step 5. Make the Lemon Filling: 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.

Step 6. Start the Swiss Meringue: Set up a double boiler (either use a double boiler or use a pot and a separate heatproof bowl that can sit nestled on top of the pot). Fill the bottom pot with a few inches of water. The water should be low enough that when the heatproof bowl sits on top, it does not come in contact with the water. Bring the water to a simmer.

Add the egg whites to the bowl and whisk in the sugar and cream of tartar. Place the bowl over the simmering water. Continue to whisk the egg whites until they become white and frothy and the sugar has melted. The heat gently cooks the egg whites without changing the consistency. Remove the bowl from the heat.

Step 7. Beat Until Soft Peaks: Use a handheld mixer or transfer the whipped egg whites to the bowl of a stand mixer fixed with a whisk attachment. Starting at low speed, then increasing the speed slightly, beat the egg whites until soft peaks form and it has a shiny white consistency.

Step 8. Add the Lemon Filling to the Cookie: Add a dollop of lemon filling to the top of each cookie, spreading it slightly.

Step 8. Add the Meringue: Top the lemon filling 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 filling until it is golden brown. I find it best to move the torch in a circular motion as you are toasting the meringue.