Lemon Meringue Pie Cookies Recipe

Lemon Meringue Pie Cookies are the perfect blend of crispy, tangy, and sweet all in one bite-sized treat. These cookies take the classic flavors of a lemon meringue pie and transform them into a delightful dessert that’s easy to serve and even easier to enjoy. With a buttery shortbread base, a tart lemon filling, and a fluffy meringue topping, these cookies are a crowd-pleaser at any occasion. Whether you’re hosting a brunch, looking for a sweet snack, or preparing a special dessert for the family, these cookies will undoubtedly steal the show.

Ingredients

• 1 cup all-purpose flour

• 1/4 cup powdered sugar

• 1/2 cup unsalted butter, chilled and cut into small pieces

• 1/4 teaspoon salt

• 1/4 cup lemon juice

• 1/4 cup granulated sugar

• 1 large egg yolk

• 1 tablespoon cornstarch

• 1/4 teaspoon lemon zest

• 2 large egg whites

• 1/4 teaspoon cream of tartar

• 1/4 cup granulated sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, whisk together flour, powdered sugar, and salt. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

2. Press the dough together to form a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

3. Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter.

4. Place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until lightly golden. Let cool completely on the baking sheet.

5. In a saucepan, whisk together lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest.

6. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool completely.

7. In a large bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.

8. Gradually add granulated sugar, one tablespoon at a time, beating until stiff peaks form.

9. Spoon a small amount of lemon filling onto each cooled cookie. Top with a dollop of meringue.

10. Broil the cookies for 1-2 minutes, or until the meringue is lightly golden brown. Let cool completely before serving.

Servings and Timing

• Servings: 24 cookies

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Rest Time: 5 minutes

• Total Time: 50 minutes

Variations

• Lime Meringue Cookies: Substitute lemon juice with lime juice for a tangy twist.

• Flavored Meringue: Add a few drops of vanilla extract or almond extract to the meringue for an added flavor.

• Gluten-Free: Use gluten-free flour in place of regular all-purpose flour to make these cookies suitable for those with gluten sensitivities.

• Chocolate Drizzle: For an extra touch of sweetness, drizzle melted dark chocolate over the meringue after it has cooled.

Storage/Reheating

• Storage: Store these cookies in an airtight container at room temperature for up to 3 days.

• Reheating: To reheat, place the cookies in the oven at 350°F (175°C) for about 5 minutes to warm the filling and meringue without softening the cookie base.

FAQs

1. Can I make these cookies ahead of time?

Yes, you can make the shortbread cookies ahead of time and store them in an airtight container at room temperature for up to 3 days.

2. How can I avoid the dough from being too sticky?

Chill the dough before rolling it out. This will make it much easier to work with and prevent it from sticking.

3. Can I freeze the dough?

Yes, you can freeze the dough for up to 3 months. Just wrap it tightly in plastic wrap and place it in a freezer bag. Thaw it in the fridge before rolling and baking.

4. Why is my meringue not forming stiff peaks?

Make sure you’re using a clean, dry bowl and beaters when whipping the egg whites. Adding the sugar gradually will also help achieve stiff peaks.

5. Can I substitute the granulated sugar with a sugar substitute?

Yes, you can substitute the granulated sugar with a sugar alternative like Stevia or Monk Fruit, though it may affect the texture slightly.

6. What can I do if the meringue starts to weep or release liquid?

Ensure the meringue is baked long enough and not undercooked, as this helps prevent weeping. Also, avoid over-beating the egg whites.

7. How can I make the lemon filling smoother?

If you prefer a smoother lemon filling, you can strain it before spooning it onto the cookies to remove any lumps.

8. Can I use a store-bought meringue mix?

Yes, you can use a store-bought meringue mix if you prefer a quicker option. Just follow the instructions on the package for best results.

9. How do I prevent the cookies from spreading too much during baking?

Be sure to chill the dough thoroughly before rolling it out. This will help the cookies retain their shape while baking.

10. Can I use egg whites from a carton?

Yes, you can use egg whites from a carton, but make sure to follow the conversion instructions on the packaging for the correct equivalent of fresh egg whites.

Conclusion

Lemon Meringue Pie Cookies offer the best of both worlds: the tangy and refreshing flavor of lemon, paired with a melt-in-your-mouth meringue topping and a buttery, crumbly shortbread base. This recipe is a fun and easy way to enjoy the beloved flavors of lemon meringue pie without the hassle of making a full pie. Perfect for any occasion, these cookies will quickly become a favorite in your dessert repertoire!

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