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Best Lemon Meringue Pie Cookies Recipe

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These Best Lemon Meringue Pie Cookies combine the tangy brightness of lemon curd with the light sweetness of Swiss meringue atop a soft, buttery cookie base. Inspired by the classic lemon meringue pie, this recipe turns the indulgent flavors into a handheld treat that’s perfect for parties or afternoon tea. The cookies feature a chilled, tender dough, a smooth homemade lemon curd, and a perfectly toasted meringue topping made with a culinary torch for a deliciously caramelized finish.

Ingredients

Scale

Cookie Dough

  • 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

Lemon Curd

  • 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

Swiss Meringue

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

Instructions

  1. Prepare the Cookie Dough: Begin by adding brown sugar to a medium-sized mixing bowl. Zest the lemons into the bowl, then rub the zest into the sugar with your fingers to release the fragrant oils. Add the softened butter and use a hand or stand mixer to beat everything together until light and fluffy, about 2-3 minutes. Incorporate the egg and vanilla essence, beating for another minute until combined. Add the flour, baking powder, and salt, and gently fold in with a rubber spatula until no flour streaks remain. Cover and chill the dough in the refrigerator for at least 30 minutes.
  2. Prepare the Lemon Curd: While the dough chills, place the cubed butter in a small bowl with a fine mesh sieve set on top and set aside. In a small saucepan over medium heat, combine the sugar, lemon juice, lemon zest, egg yolks, and salt. Stir constantly until the mixture thickens and reaches 170°F (76°C). Remove from heat and strain the hot curd through the sieve into the butter, mixing until the butter melts completely and the curd is smooth. Refrigerate the lemon curd until ready to use.
  3. Bake the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Use a 3-tablespoon cookie scoop to portion the chilled dough onto the baking sheet, spacing adequately for spreading. Bake for 10-12 minutes until edges are golden and tops appear slightly wet. Let cookies rest on the hot sheet for 5 minutes before transferring to a wire rack to cool completely.
  4. Make the Swiss Meringue: While the cookies cool, combine egg whites and sugar in a small saucepan over medium heat. Whisk constantly until the mixture reaches 170°F (76°C). Transfer to a mixing bowl and add salt, cornstarch, and vanilla essence. Beat with a mixer on high speed using the whisk attachment until stiff peaks form and the meringue is glossy and smooth.
  5. Assemble and Torch the Cookies: Once cooled, top each cookie with about 2 tablespoons of Swiss meringue. Swirl some chilled lemon curd into the meringue on each cookie so some meringue patterns show through for texture. Using a culinary torch, carefully toast the meringue until it is golden brown and slightly crisp on the surface. Serve immediately or store in an airtight container.

Notes

  • Make sure the egg used in the meringue is pasteurized or fresh to avoid food safety issues since it is lightly cooked.
  • Chilling the cookie dough helps prevent spreading during baking and keeps the cookies tender.
  • A culinary torch is recommended to achieve the classic toasted meringue look and flavor; alternatively, you can place the cookies under a broiler briefly but watch carefully to avoid burning.
  • Store assembled cookies in a cool place and consume within 1-2 days for best texture as meringue can weep over time.
  • Lemon zest and juice provide fresh citrus flavor; adjust according to your taste preferences for more tang or sweetness.

Keywords: lemon meringue cookies, lemon curd cookies, meringue topped cookies, lemon dessert, baked cookies with meringue

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