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Best Lemon Meringue Pie Cookies Recipe

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★★★★★

4.6 from 99 reviews

Best Lemon Meringue Pie Cookies combine a tender, zesty lemon-infused cookie base with tangy homemade lemon curd and fluffy Swiss meringue topping, lightly toasted for a perfect balance of sweet and tart flavors in every bite.

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 placing brown sugar in a medium mixing bowl. Zest the lemons into the sugar and rub the zest with your fingers to release oils. Add softened butter and beat with a mixer until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla until combined. Fold in flour, baking powder, and salt gently until no streaks remain. Cover and chill the dough in the fridge for at least 30 minutes.
  2. Prepare the Lemon Curd: While dough chills, place cubed butter in a small bowl with a fine mesh sieve on top. In a saucepan over medium heat, combine sugar, lemon juice, zest, egg yolks, and salt. Stir constantly until thickened and reaching 170°F (76°C). Remove from heat and strain the mixture through the sieve over the butter. Stir until butter melts and curd is smooth. Chill until ready to use.
  3. Bake the Cookies: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone mat. Scoop 3 tablespoons-sized portions of dough onto sheet, spacing apart. Bake 10-12 minutes until edges are golden and tops look slightly wet. Let rest on sheet for 5 minutes before transferring to a wire rack to cool completely.
  4. Make the Swiss Meringue: Combine egg whites and sugar in a saucepan over medium heat. Whisk constantly until mixture reaches 170°F (76°C). Transfer to a mixing bowl, add salt, cornstarch, and vanilla. Beat with whisk attachment until stiff peaks form.
  5. Assemble and Torch the Cookies: Once cookies are cooled, top each with about 2 tablespoons of Swiss meringue. Swirl lemon curd gently into meringue allowing some meringue to show. Use a culinary torch to toast meringue until golden. Serve immediately and enjoy the bright, sweet, and tender treats!

Notes

  • Use room temperature ingredients for best mixing results.
  • Chilling the dough helps prevent spreading in the oven.
  • Carefully watch the lemon curd while cooking to avoid scrambling the eggs.
  • If you don’t have a culinary torch, you can briefly broil the meringue under an oven broiler while watching closely.
  • Store baked cookies separately from assembled cookies to keep texture optimal.

Keywords: lemon meringue cookies, lemon curd cookies, swiss meringue, lemon dessert, baked cookies, citrus dessert, toasted meringue

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