Introduction

These Best Lemon Meringue Pie Cookies combine the bright, tangy flavor of lemon curd with the sweet, fluffy texture of Swiss meringue, all atop a tender, buttery cookie base. They offer a delightful twist on the classic pie, perfect for impressing guests or treating yourself to a citrusy dessert.

A white plate holds seven round lemon cookies arranged in a close circle, each cookie having three visible layers: a soft, light golden base cookie, a smooth, bright yellow lemon curd center, and a toasted, swirled white meringue topping with brown edges adding texture on top. Around the plate, fresh whole and halved bright yellow lemons sit on a white marbled surface, along with green leaves adding a fresh touch to the scene. 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) for lemon curd
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 for lemon curd
2 egg whites for meringue
100 g white sugar (equivalent to 1/2 cup) for meringue
1/8 teaspoon salt for meringue
1 teaspoon cornstarch
1 teaspoon vanilla essence

Instructions

Step 1: Prepare the cookie dough by adding brown sugar to a medium-sized bowl. Zest the lemons into the bowl and rub the zest into the sugar to release fragrant oils. Add softened butter and beat with a mixer until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla for another minute until combined. Fold in the flour, baking powder, and salt gently until no flour streaks remain. Cover and chill in the fridge for at least 30 minutes.
Step 2: While the dough chills, make the lemon curd. Place cubed butter in a small bowl with a fine mesh sieve on top. In a small saucepan, combine sugar, lemon juice, lemon zest, egg yolks, and salt. Heat over medium, stirring constantly until thickened and reaching 170°F (76°C). Remove from heat and strain through the sieve into the butter. Stir until smooth and melt the butter into the curd. Chill in the fridge until ready to use.
Step 3: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Use a 3-tablespoon scoop to portion dough onto the sheet, spacing cookies apart. Bake for 10-12 minutes until edges are golden and tops look slightly wet. Let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
Step 4: Make the Swiss meringue by combining egg whites and sugar in a small saucepan. Heat over medium, whisking constantly until mixture reaches 170°F (76°C). Transfer to a mixing bowl, add salt, cornstarch, and vanilla. Beat with a whisk attachment until stiff peaks form.
Step 5: Once cookies have cooled, top each with about 2 tablespoons of Swiss meringue. Swirl lemon curd into the meringue on each cookie, allowing some meringue to show. Use a culinary torch to toast the meringue until golden. Serve and enjoy your lemon meringue pie cookies!

Tips & Variations

For extra lemon flavor, add a little lemon zest to the meringue before beating.
Use a candy thermometer to ensure precise temperatures for lemon curd and meringue.
If you don’t have a torch, quickly broil the meringue in the oven until lightly browned, watching carefully.
Substitute lime juice and zest for a refreshing twist on the classic lemon flavor.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 2 days to keep the meringue fresh. Avoid stacking to prevent crushing the meringue topping. If stored separately, keep baked cookies at room temperature for up to 3 days and lemon curd refrigerated for up to a week. Reheat meringue-topped cookies gently with a brief blast from a torch for best results.

How to Serve

The image shows soft, round cookies with a light golden brown color as the base layer, each topped with a glossy, bright yellow lemon curd filling in the center. On top of the lemon curd is a thick, fluffy layer of white toasted meringue with brown, slightly charred peaks. One cookie in the middle has a bite taken out, revealing the smooth lemon curd and fluffy meringue inside. Around the cookies are fresh lemon slices with a pale yellow color and slightly translucent texture. Everything is set on a white marbled surface. 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 and chill it for up to 2 days in the refrigerator. Let it come to room temperature briefly before scooping and baking.

What if I don’t have a culinary torch?

You can use your oven’s broiler to brown the meringue carefully. Place cookies on the top rack and watch closely to avoid burning; it takes only a minute or two.