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Lemon Meringue Pie Cookies

Lemon Meringue Pie Cookies That Brighten Any Dessert Table

Delightful Lemon Meringue Pie Cookies bring the classic dessert’s tangy sweetness and airy meringue to your table.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Brown Sugar You can substitute with granulated sugar if needed.
  • 2 medium Lemons Opt for ripe lemons for maximum juice flavor.
  • 1/2 cup Unsalted Butter Allows for better salt control.
  • 2 large Eggs Room temperature eggs whip better for a fluffier texture.
  • 1 tsp Vanilla Extract Optional but recommended for a richer taste.
  • 1 cup All-Purpose Flour Avoid overmixing.
  • 1 tsp Baking Powder Ensure it's fresh for the best results.
  • 1/4 tsp Salt A pinch of salt is necessary for flavor depth.
For the Meringue Topping
  • 2 large Egg Whites Ensure they are free from yolk and grease for successful whipping.
  • 1 tbsp Cornstarch Critical for holding its shape and achieving the perfect texture.

Equipment

  • Mixing bowl
  • baking sheet
  • Parchment paper
  • electric mixer
  • heatproof bowl
  • Culinary Torch

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.
  2. Combine brown sugar with freshly grated lemon zest in a mixing bowl, rubbing them together gently.
  3. Cream together softened unsalted butter, brown sugar mixture, egg, and vanilla until light and fluffy.
  4. Gently fold in flour, baking powder, and salt to avoid overmixing.
  5. Wrap cookie dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  6. Prepare lemon curd by cooking fresh lemon juice, lemon zest, egg yolks, and sugar until thickened.
  7. Scoop tablespoon-sized portions of chilled dough onto cookie sheets, creating indentations for the curd.
  8. Bake cookies for 10-12 minutes or until edges are light golden brown, then cool completely.
  9. Whip egg whites and sugar over simmering water until reaching 170°F (76°C), then whip until stiff peaks form.
  10. Fill cookie indentations with lemon curd and top with whipped meringue.
  11. Toast the meringue using a culinary torch until golden brown.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 45mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

For best results, follow expert tips regarding the use of fresh ingredients and proper mixing techniques.

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