Every bite of a Lemon Meringue Pie Cookie is the perfect combination of sweet, tart, and tasty! With a buttery sugar cookie base, these adorable mini pies are filled with rich homemade lemon curd and a lightly toasted swirl of airy meringue on top!
The fresh lemon juice and zest used in these Lemon Meringue Cookies ensure that each cookie is bursting with a fresh lemon flavor, balancing the sweetness of the meringue and cookie base perfectly.
Whether as a sweet treat for a casual get-together, or a light dessert to finish a family dinner, these are the best Lemon Meringue Cookies to make for any special occasion.
The combination of buttery shortbread cookies, tangy lemon curd, and fluffy meringue makes each bite an unforgettable experience.
For more delicious Lemon Cookies, check out my Strawberry Lemonade Cookies with Lemon Zest, Tasty Lemon White Chocolate Chip Cookies, Soft Lemon Crinkle Cookies Coated in Powdered Sugar, Italian Lemon Glazed Ricotta Cookies, and Lemon Curd Thumbprint Cookies!
Ingredients for Lemon Meringue Pie Cookies
Wet Ingredients. Butter, Vanilla Extract, Eggs, Vegetable Oil
Dry Ingredients. All-Purpose Flour, Granulated Sugar, Powdered Sugar, Baking Soda, Cream of Tartar
Extras. Lemons
How to Make Lemon Meringue Cookies
Sugar Cookie Bases
- Preheat the oven to 350F.
- Cream the Butter and Granulated Sugar in a large mixing bowl with an electric mixer, or using a stand mixer with a paddle attachment on medium speed, until the mixture is light and fluffy.
- Add the Egg and Vanilla Extract to the butter mixture and continue to cream making sure to scape down sides of bowl as needed. Allow mixture to really cream for 2-3 minutes.
- Drizzle the Vegetable Oil into the butter mixture and add the Powdered Sugar. Scrape the sides of the bowl as needed to get the most out of the mixture. Mixture will turn a silky smooth velvety texture.
- Combine the All-Purpose Flour, Baking Soda, and Cream of Tartar in a separate bowl, then add this to the butter mixture.
- Mix the dry ingredients and the butter mixture until fully combined. Be careful not to overmix.
- Use a medium #50 cookie scoop to place a scoop of cookie dough into each well of a muffin top pan. Then using a small size #60 cookie scoop (or just eyeballing it), add a second, smaller scoop of cookie dough on top of the larger scoop.
- Dip the bottom of a drinking glass or measuring cup in sugar, and use this to press the cookie dough down flat in the center.
- The edges will crackle and create a well in the middle of each cookie. The sugar on the bottom of the glass helps prevent the dough from sticking to the glass, creating a nice, clean bowl of cookie dough to contain the filling.
- Bake the cookies in the preheated oven for 8-10 minutes. The edges of the cookies will be set. Remove from the oven and allow the cookies to cool for a few minutes before moving them to a wire rack to cool completely.
Lemon Curd Filling
See full recipe details for Lemon Curd at Devour Dinner
- Separate the Egg Yolks from the Egg Whites.
- Gather the zest from 2–3 Lemons, and juice the Lemons until you have ½ cup of lemon juice.
- Slice the cold Butter into cubes and set them aside.
- Place the Egg Yolks in a double-boiler pot. Add the Sugar to the Egg Yolks and whisk together. The mixture will begin quite thick and then become thinner and smoother as you whisk it.
- Add the Lemon Juice and Lemon Zest to the mixture and continue whisking for 10–15 minutes over medium or low heat.
- Remove from the heat when the mixture coats the back of a spoon or resembles a thin sauce, and some bubbles may form around the edges.
- Stir in the cold Butter cubes and whisk together until the butter melts fully and the curd becomes silky smooth.
- Transfer the cookies to a baking tray lined with parchment paper. Spoon 1-2 spoonfuls of the lemon curd mixture into each baked cookie pie base.
- Put the baking tray aside to allow the filling to cool and set slightly while you make the meringue mixture.
Meringue Topping
- Whisk the room-temperature Egg Whites in a large bowl with a hand mixer or in the bowl of a stand mixer with a whisk attachment until stiff peaks begin to form. Gradually add Granulated Sugar to the Egg Whites and whip until stiff.
- Fill a piping bag with the meringue mixture, and use a large star tip to pipe a swirl of meringue on top of the cookies.
- Finish each swirl with a vertical peak. This will help the meringues keep their height after shrinking from the heat in the oven.
- Place the cookies in the oven and broil until they are golden brown on top. This happens quickly so watch the cookies closely to make sure that the meringues do not burn.
FAQs
While homemade lemon curd adds a special touch, store-bought lemon curd can be a convenient and tasty alternative.
You can use a gluten-free flour blend in place of all-purpose flour for the cookie base to make these cookies gluten-free.
Make sure your bowl and beaters are completely clean and free from any grease. Also, a little bit of cream of tartar can help stabilize the egg whites.
Piping the meringue mixture on top of the cookies gives them a beautiful finish, but you could also use a spoon to carefully place a dollop of meringue onto each pie.
Storage & Freezing
Store: Store these mini lemon meringues in an airtight container for up to 7 days. To preserve the topping, store them in a single layer without stacking them. Cookies are best enjoyed within 2–3 days.
Freeze: You can freeze the cookie bases before adding the lemon curd filling or the meringue topping. Place the cookie bases in a freezer-safe container or freezer bag with a piece of parchment paper between each one to prevent them from sticking together, and store them in the freezer for up to 3 months.
Thaw on the counter at room temperature for roughly 30 minutes before adding the lemon curd filling and meringue topping.
Substitutions & Variations
- Add some color. A few drops of food coloring can be added to the meringue topping or the cookie base for a decorative touch to match a themed event or special occasion. You can add food coloring to the Lemon Curd filling as well, but just remember that it will mix with the yellow, so red coloring would make the filling turn orange, and blue coloring would make it green.
- Change the base. If you want an extra-tangy lemon flavor, then add a couple of drops of Lemon Extract to the cookie dough. Or you could try a flavor extract that complements Lemon, such as Strawberry, Raspberry, Blueberry, or Coconut!
- Use a different filling. You can use store-bought Lemon Curd instead of making your own from scratch. If you're not a fan of Lemon Curd then you could change the filling to use Toffee Dessert Topping, Nutella Chocolate Hazelnut Spread, Lotus Biscoff Spread, or try a fruit compote such as Blueberry, Strawberry, or Cherry!
- Change the meringue topping. Add a burst of flavor to the meringue by using a flavor extract that complements Lemon, such as Strawberry, Raspberry, Blueberry, or Coconut. Or you can leave the meringue out completely if you're not a fan or just want to enjoy this cookie as a lemon tart instead.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great-quality cookie. To make perfect cookies every time, here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow the cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Muffin Top Pan. These are ideal to use when making Pie Cookies. You can easily find one on Amazon or any decent bakeware store.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
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Lemon Meringue Pie Cookies
Ingredients
Sugar Cookie Bases
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- 1 Egg Large
- ½ teaspoon Vanilla Extract
- ¼ cup Vegetable Oil
- ½ cup Powdered Sugar 65g
- 2 cups All Purpose Flour 240g
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
Lemon Curd Filling
- 6 Egg Yolks
- 1 cup Granulated Sugar 200g
- ½ cup Lemon Juice About 3-4 Lemons
- ½ cup Butter Cold
- 2 tablespoons Lemon Zest
Meringue Topping
- 6 Egg Whites
- ½ Cup Granulated Sugar
Instructions
Sugar Cookie Bases
- Preheat the oven to 350F. Cream the Butter and Granulated Sugar in a large mixing bowl with an electric mixer, or using a stand mixer with a paddle attachment on medium speed, until the mixture is light and fluffy.
- Add the Egg and Vanilla Extract to the butter mixture and continue to mix together. Drizzle the Vegetable Oil into the butter mixture and add the Powdered Sugar. Scrape the sides of the bowl as needed to get the most out of the mixture. Cream until fully combined and fluffy.
- Combine the All-Purpose Flour, Baking Soda, and Cream of Tartar in a separate bowl, then add this to the butter mixture. Mix the dry ingredients and the butter mixture until fully combined. Be careful not to overmix.
- Use a medium #50 cookie scoop to place a scoop of cookie dough into each well of a muffin top pan. Then using a small size #60 cookie scoop (or just eyeballing it), add a second, smaller scoop of cookie dough on top of the larger scoop.
- Dip the bottom of a drinking glass or measuring cup in sugar, and use this to press the cookie dough down flat in the center. The edges will crackle and create a well in the middle of each cookie. The sugar on the bottom of the glass helps prevent the dough from sticking to the glass, creating a nice, clean bowl of cookie dough to contain the filling.
- Bake the cookies in the preheated oven for 8-10 minutes. The edges of the cookies will be set.
- Remove from the oven and allow the cookies to cool for a few minutes before moving them to a wire rack to cool completely.
Lemon Curd Filling
- Separate the Egg Yolks from the Egg Whites. Gather the zest from 2-3 Lemons, and juice the Lemons until you have ½ cup lemon juice. Slice the cold Butter into cubes and set these aside.
- Place the Egg Yolks in a double boiler pot. Add the Sugar to the Egg Yolks and whisk together. The mixture will begin quite thick and then become thinner and smoother as you whisk it.
- Add the Lemon Juice and Lemon Zest to the mixture and continue whisking for 10-15 minutes over medium/low heat.
- Remove from the heat when the mixture coats the back of a spoon or resembles a thin sauce, and there may be some bubbles forming around the edges too. Stir in the cold Butter cubes and whisk together until the butter melts fully and the curd becomes silky smooth.
- Transfer the cookies to a baking tray lined with parchment paper. Spoon 1-2 spoonfuls of lemon curd into each baked cookie pie base.
- Set the baking tray aside to allow the filling to cool and set slightly while you make the meringue mixture.
Meringue Topping
- Whisk the Egg Whites in a large bowl with a hand mixer, or in the bowl of a stand mixer with a whisk attachment, until stiff peaks begin to form. Gradually add the Granulated Sugar to the Egg Whites and whip until stiff.
- Fill a piping bag with the meringue mixture, and use a large star tip to pipe a swirl of meringue on top of the cookies. Finish each swirl with a vertical peak. This will help the meringues to keep their height after shrinking from the heat in the oven.
- Place the cookies in the oven and broil until they are golden brown on top. This happens quickly so watch the cookies closely to make sure that the meringues do not burn.
Notes
Storage
- Storage: Store these mini lemon meringues in an airtight container for up to 7 days. To preserve the topping, store them in a single layer without stacking them. Cookies are best if enjoyed within 2-3 days.
- Freezing: You can freeze the cookie bases before adding the lemon curd filling or the meringue topping. Freeze the cookie bases in a freezer-safe container or freezer bag with a piece of parchment paper between each one to prevent them from sticking together. Freeze for up to 3 months. Thaw on the counter at room temperature for roughly 30 minutes before adding the lemon curd filling and meringue topping.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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