Introduction

These Best Lemon Meringue Pie Cookies capture the bright, tangy flavor of lemon curd with a fluffy, toasted meringue topping. Crisp edges and soft centers make them a delightful treat perfect for any lemon lover.

The image shows a close-up of a round cookie with three visible layers. The bottom layer is a thick, light yellow baked cookie base with a soft texture. On top of this is a smooth, glossy yellow lemon filling layer visible in the center. The top layer is a white, fluffy meringue piped in a spiral, toasted to a golden brown gradient with darker browns around the edges, giving a toasted effect. The cookies sit on a white marbled surface with other similar cookies partially visible around the main one. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
2 egg whites
100 g white sugar (equivalent to 1/2 cup)
1/8 teaspoon salt
1 teaspoon cornstarch
1 teaspoon vanilla essence

Instructions

Step 1: Prepare the cookie dough by adding brown sugar and lemon zest to a medium bowl. Rub the zest into the sugar to release oils, then beat in softened butter until light and fluffy (2-3 minutes). Add the egg and vanilla, mixing well. Fold in flour, baking powder, and salt until just combined. Cover and chill in the fridge for at least 30 minutes.
Step 2: While the dough chills, make the lemon curd. Place cubed butter in a small bowl with a fine mesh sieve on top. In a saucepan, combine sugar, lemon juice, lemon zest, egg yolks, and salt. Cook over medium heat, stirring constantly, until thickened and reaching 170°F (76°C). Strain the mixture over the butter and stir until smooth. Chill in the fridge until needed.
Step 3: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 3 tablespoons of dough per cookie onto the sheet, spacing them apart. Bake for 10-12 minutes until edges are golden and tops appear slightly wet. Let cookies rest on the sheet for 5 minutes before transferring to a wire rack to cool.
Step 4: To make the Swiss meringue, combine egg whites and sugar in a small saucepan. Heat over medium heat, whisking constantly until the mixture reaches 170°F (76°C). Transfer to a mixing bowl and add salt, cornstarch, and vanilla. Beat with a whisk attachment until stiff peaks form.
Step 5: Once cookies have cooled, spread about 2 tablespoons of Swiss meringue on each. Swirl some lemon curd into the meringue to create a marbled effect. Use a culinary torch to toast the meringue until golden and slightly caramelized.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the dough or meringue.
Substitute the brown sugar with coconut sugar for a subtle caramel note.
If you don’t have a culinary torch, briefly broil the meringue in the oven on low heat, watching closely.
Use room temperature eggs for better meringue volume and cookie texture.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days to keep the meringue soft. For longer storage, refrigerate for up to 5 days but let the cookies come to room temperature before serving. Avoid freezing as it can alter the texture of the lemon curd and meringue.

How to Serve

The image shows round cookies topped with three visible layers: the bottom cookie is golden-brown and slightly cracked for a rough texture, the middle layer is bright white swirled meringue with a smooth and fluffy look, and the top layer has a glossy swirl of yellow lemon curd with sections toasted to a light brown, creating a toasted spiral effect on the meringue. The cookies are positioned on a white marbled surface, arranged closely, filling the frame with soft lighting highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be prepared and chilled for up to 48 hours before baking. Keep it wrapped tightly in the refrigerator to maintain freshness.

What if I don’t have a kitchen thermometer?

If you lack a thermometer, heat the lemon curd mixture until it thickens noticeably and coats the back of a spoon. For the meringue, heat until the sugar dissolves and the mixture feels warm to the touch to help ensure proper texture.