Easy Lemon Meringue Pie Cookies Recipe

These lemon meringue pie cookies are perfect for those who love lemon. They are crisp, melt-in-your-mouth shortbread cookies topped with tart and smooth lemon curd and a light and airy meringue. These cookies are packed with lemon flavor.

This is a Crumbl-type cookie, so it is pretty substantial. These lemon meringue pie cookies are like a small lemon meringue pie, but in a cookie form.

Easy Lemon Meringue Pie Cookies Recipe

These lemon meringue pie cookies are perfect for a summer get-together or picnic. The citrus is refreshing on a warm day. However, they aren’t just for the summer—they can be made and enjoyed any time of the year!

If you are a lemon lover, you will thoroughly enjoy these delicious lemon meringue pie cookies. Made with a buttery shortbread cookies base, a layer of homemade lemon curd filling, and then topped with fluffy meringue, these heavenly lemon meringue pie cookies are a taste sensation.

Tips and variations for making these lemon meringue pie cookies:

● 1 medium lemon should produce enough fresh lemon zest to equal one tablespoon.
● 1 medium lemon should produce enough fresh lemon juice to equal ¼ cup.
● From the time you add the eggs to the lemon mixture on the stove, you will be whisking constantly until the lemon curd is done. Whisking is vital to keep the eggs from curdling and ruining your beautiful curd.
● If you do not have a kitchen torch, you can place the cookies back onto a cookie sheet. Put the oven on a low broil and bake until the meringue is toasted, about 3-4 minutes. Watch it the entire time, though; meringue burns very easily.
● Homemade Lemon Curd Recipe – six ingredients, make it to have on hand!
● How to make vanilla extract.
● In the United States, ½ cup butter = 1 stick, 1 cup = 2 sticks
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).
● If you prefer, you could make these as lemon meringue pie cookie cups instead of cookies.
● Store leftovers, covered, in the fridge for up to 4 days. Use toothpicks to prop the piece of plastic wrap off of the meringue if not using a tall, airtight container.
● You can freeze these cookies flat for up to 2 months. But keep in mind that the meringue can change texture when it is thawed.
● This recipe is made with simple ingredients commonly found at your local grocery store.

Tangy Lemon desserts for lemon lovers:

● Light and Fluffy Lemon Chiffon Pie Recipe
● The Best Baked Luscious Lemon Cheesecake Recipe
● Lemon Pound Cake Recipe

Delicious Lemon Meringue: recipes the entire family will love:

● Lemon Meringue Cake Recipe
● Easy Homemade Old Fashioned Lemon Meringue Pie Recipe
● Lemon Meringue Cookies Recipe – easy lemon meringue cookies

Lemon Meringue Pie Cookies Ingredient List:

For the Shortbread Base:

● ¼ cup Cornstarch
● ½ cup Confectioners’ Sugar
● 2 cups All-purpose Flour
● 1 cup unsalted Butter, softened and cut into 1 inch cubes
● 1 teaspoon Vanilla Extract

For the Lemon Curd:

● ½ cup Granulated White Sugar
● 1 Tablespoon All-Purpose Flour
● 1½ Tablespoons Cornstarch
● ¾ cup Water
● ¼ cup Lemon Juice
● ½ Tablespoon Lemon Zest
● 2 large Egg Yolks, lightly beaten
● 1 Tablespoon unsalted Butter

For the Meringue:

● 2 large Egg Whites
● ¼ teaspoon Cream of Tartar
● 4 Tablespoons Granulated Sugar

Lemon Meringue Pie Cookies Mise en Place:

● 4″ Tart Pans
● Rubber Spatula
● Measuring Cup
● Measuring Spoons
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Medium Saucepan
● Wire Baking Rack (Cooking Rack, Baking Rack)
● Rolling Pin
● Cookie Sheet
● Piping Bag
● Piping Tip (Wilton 1M Star Tip)
● Butane Kitchen Torch

Lemon Meringue Pie Cookies Recipe Directions:

1. Preheat the oven to 300 degrees Fahrenheit.
2. In the bowl to your stand mixer, use the paddle attachment to stir together the cornstarch, confectioners’ sugar, and flour for 30 seconds.

3. Add the butter and continue stirring on low until it is about the size of small peas. Then increase the speed to medium and beat until a dough starts to form and it begins to pull away from the side of the bowl, about 5-6 minutes.

4. Move the dough to a lightly floured surface and roll it out until it is about ¼ of an inch thick.

5. Fit the dough into the tart pans and trim the edges. Place the tart pans on a cookie sheet and place in the fridge to chill for 15 minutes.

6. Once chilled, bake for 18-20 minutes in a preheated 300°F oven or until the edges are golden brown.

7. Remove from the oven to chill on a cooling rack. Keep the cookies inside the tart pans for now.

8. In a medium saucepan, whisk together the sugar, flour, cornstarch, salt, water, lemon juice, and lemon zest. Cook over medium heat until the mixture starts to thicken and boil, whisking occasionally for about 5-6 minutes.

9. Note: when you separate the egg whites and yolks, you are using the yolks in the lemon curd. Keep the whites to use for the meringue.
10. Reduce the heat to low and slowly start adding the beaten egg yolks to the pot, whisking continuously as you add them. Once the eggs have been added, increase the heat back to medium, and while whisking, cook until bubbles start to form – about 3-4 minutes.

11. Once the lemon curd starts to bubble, remove from heat and immediately whisk in the butter.

12. Remove the cookies from the tart pans and spoon the lemon curd over the cookies, using the back of the spoon to smooth it out.

13. Now it is time to start the meringue. In the bowl of a stand mixer, using the whisk beater, beat the egg whites and the cream of tartar together on high speed until soft peaks form.

14. Slowly add the sugar, one tablespoon at a time, until stiff peaks form.

15. Transfer meringue topping by piping the meringue onto the lemon curd, making sure that the curd peeks out.

16. Toast the meringue on the top of the cookie until it is golden brown using a kitchen torch. Keep the torch at least 5-6 inches away to avoid burning.

17. Allow the lemon meringue pie cookies to cool on the counter until room temperature before transferring to the fridge to chill completely for 1 hour.

18. Store the lemon meringue pie cookies covered in a single layer in the fridge.

Yield: 1

Easy Lemon Meringue Pie Cookies Recipe

Print

Easy Lemon Meringue Pie Cookies Recipe. These lemon meringue pie cookies are perfect for those who love lemon. They are crisp, melt-in-your-mouth shortbread cookies topped with tart and smooth lemon curd and a light and airy meringue. These cookies are packed with lemon flavor.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 2 hours 50 minutes

Ingredients

For the Shortbread Base:

• ¼ cup Cornstarch
• ½ cup Confectioners' Sugar
• 2 cups All-purpose Flour
• 1 cup unsalted Butter, softened and cut into 1 inch cubes
• 1 teaspoon Vanilla Extract

For the Lemon Curd:

• ½ cup Granulated White Sugar
• 1 Tablespoon All-Purpose Flour
• 1½ Tablespoons Cornstarch
• ¾ cup Water
• ¼ cup Lemon Juice
• ½ Tablespoon Lemon Zest
• 2 large Egg Yolks, lightly beaten
• 1 Tablespoon unsalted Butter

For the Meringue:

• 2 large Egg Whites
• ¼ teaspoon Cream of Tartar
• 4 Tablespoons Granulated Sugar

Instructions

1. Preheat the oven to 300 degrees Fahrenheit.
2. In the bowl to your stand mixer, use the paddle attachment to stir together the cornstarch, confectioners' sugar, and flour for 30 seconds.
3. Add the butter and continue stirring on low until it is about the size of small peas. Then, increase the speed to medium and beat until a dough starts to form and pull away from the side of the bowl, about 5-6 minutes.
4. Move the dough to a lightly floured surface and roll it out until it is about ¼ of an inch thick.
5. Fit the dough into the tart pans and trim the edges. Place the tart pans on a cookie sheet and place in the fridge to chill for 15 minutes.
6. Once chilled, bake for 18-20 minutes in a preheated 300°F oven or until the edges are golden brown.
7. Remove from the oven to chill on a cooling rack. Keep the cookies inside the tart pans for now.
8. In a medium saucepan, whisk together the sugar, flour, cornstarch, salt, water, lemon juice, and lemon zest. Cook over medium heat until the mixture starts to thicken and boil, whisking occasionally for about 5-6 minutes.
9. Note: When you separate the egg whites and yolks, you use the yolks in the lemon curd. Keep the whites for the meringue.
10. Reduce the heat to low and slowly start adding the beaten egg yolks to the pot, whisking continuously as you add them. Once the eggs have been added, increase the heat back to medium, and while whisking, cook until bubbles start to form - about 3-4 minutes.
11. Once the lemon curd starts to bubble, remove it from the heat and immediately whisk in the butter.
12. Remove the cookies from the tart pans and spoon the lemon curd over the cookies, using the back of the spoon to smooth it out.
13. Now it is time to start the meringue. In the bowl of a stand mixer, using the whisk beater, beat the egg whites and the cream of tartar together on high speed until soft peaks form.
14. Slowly add the sugar, one tablespoon at a time, until stiff peaks form.
15. Transfer the meringue topping by piping the meringue onto the lemon curd, making sure that the curd peeks out.
16. Toast the meringue on the top of the cookie until it is golden brown using a kitchen torch. Keep the torch at least 5-6 inches away to avoid burning.
17. Allow the lemon meringue pie cookies to cool on the counter until room temperature before transferring to the fridge to chill completely for 1 hour.
18. Store the lemon meringue pie cookies covered in a single layer in the fridge.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 486Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 134mgSodium: 40mgCarbohydrates: 56gFiber: 1gSugar: 26gProtein: 6g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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