If you’re looking for a dessert that’s both unique and delicious: a fun twist on traditional cookies with a burst of lemon flavor, these Lemon Meringue Pie Cookies are about to become your new obsession. Capturing all the tangy brightness of lemon meringue pie but in bite-sized, crispy cookies with a fluffy meringue topping, this recipe brings a cheerful pop of citrus and sweet cloud-like texture to your cookie jar. Imagine the perfect balance of buttery shortbread, a zesty lemon filling, and that irresistible golden meringue—all combined into a delightful treat that will brighten up any occasion!

Unique and Delicious: A fun twist on traditional cookies with a burst of lemon flavor Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are surprisingly simple but play pivotal roles. Each one contributes to the cookie’s perfect texture, flavor, and that gorgeous lemon color that lifts this recipe into something truly special.

All-purpose flour: The foundation for our crisp, buttery cookie base that holds everything together.
Powdered sugar: Adds a delicate sweetness and smooth texture to the shortbread dough.
Unsalted butter: Chill it well! This gives the cookies their tender crumb and rich flavor.
Salt: Just a pinch to balance the sweetness and enhance the lemon’s brightness.
Lemon juice: The star ingredient, delivering that fresh, zesty punch for the filling.
Granulated sugar: Provides sweetness in both the lemon curd and meringue layers.
Egg yolk: Enriches the lemon curd filling for creamy texture.
Cornstarch: The secret weapon to thicken the lemon filling to perfect cookie-top consistency.
Lemon zest: Adds a bold citrus aroma and extra flavor kick.
Egg whites: Whipped to fluffy perfection for that light, airy meringue topping.
Cream of tartar: Stabilizes the egg whites, ensuring your meringue holds its shape beautifully.

How to Make Lemon Meringue Pie Cookies Recipe

Step 1: Prepare the Shortbread Cookie Base

Start by combining the flour, powdered sugar, and salt in a large bowl. Cutting chilled butter into this mixture until it looks like coarse crumbs sets up the perfect shortbread texture—richly buttery yet crisp after baking. Press the dough into a ball, wrap it, and chill for at least 30 minutes. This resting time makes rolling the dough out easier and keeps those cookies from spreading too much.

Step 2: Shape and Bake the Cookies

After chilling, roll out your dough on a lightly floured surface to a thin 1/8-inch thickness. Use a cookie cutter to create even circles—the foundation for your lemon meringue masterpiece. Arrange these on a parchment-lined baking sheet and bake at 350°F (175°C) until they’re just starting to turn golden around the edges, about 8-10 minutes. Let them cool completely before moving on to the next step.

Step 3: Whip Up the Tangy Lemon Filling

In a saucepan, whisk lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest together. Cook this mixture over medium heat, stirring constantly until it thickens and bubbles—a clear sign it’s cooked through and ready to cool. This luscious lemon curd filling is what makes these cookies truly Lemon Meringue Pie Cookies Recipe, giving them that signature tang in every bite.

Step 4: Create the Fluffy Meringue Topping

Meanwhile, beat the egg whites with cream of tartar until foamy, then gradually add sugar until stiff peaks form. This airy meringue will crown each cookie with an irresistible cloud-like finish. The cream of tartar helps keep those peaks firm and stable, ensuring that soft, delicate texture you love in a classic lemon meringue pie—now perfectly translated into cookie form.

Step 5: Assemble and Broil to Perfection

Spoon a dollop of cooled lemon filling onto each cookie, then add a generous swirl or dollop of meringue on top. Pop the tray under the broiler for just 1-2 minutes to give the meringue a gorgeous golden brown. Watch carefully here—those toasted peaks are what make these treats pop visually and give a slight caramelized flavor that balances the lemony tang beautifully. Let cool completely before indulging.

How to Serve Lemon Meringue Pie Cookies Recipe

Garnishes

Sprinkle a little extra lemon zest or a light dusting of powdered sugar on top of your cookies right before serving for a fresh and pretty finish. You can also add tiny edible flowers or a delicate drizzle of white chocolate to impress guests at your next tea party. The bright appearance will match the vibrant flavor perfectly.

Side Dishes

Pair these cookies with a hot cup of herbal tea, like chamomile or green tea, to complement their brightness without overwhelming those delicate flavors. For a more indulgent treat, serve alongside a scoop of vanilla ice cream or creamy lemon curd dip, making the experience even more memorable for friends and family.

Creative Ways to Present

For elegant occasions, arrange your cookies on a tiered dessert stand for a charming display. Use colorful, decorative plates or citrus-themed serving trays to emphasize the lemon essence. If gifting, place them in a clear box with a ribbon highlighting their Lemon Meringue Pie Cookies Recipe, and watch how eyes light up when presented such a cheerful homemade delight.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store your Lemon Meringue Pie Cookies in an airtight container in the refrigerator. They will stay fresh for about 3 days. The cool temperature helps keep the meringue from becoming sticky while preserving the crispness of the shortbread base.

Freezing

For longer storage, freeze the baked but unfilled cookies in an airtight container for up to 3 months. It’s best to add the lemon filling and meringue just before serving, as freezing can affect the delicate texture of these components.

Reheating

If you’d like to revive that fresh-baked warmth, briefly reheat your assembled cookies in a preheated oven at 350°F (175°C) for 3-5 minutes. This method gently warms the lemon filling and re-crisps the cookie base without melting the meringue. Avoid microwaves, which can make the meringue tough or soggy.

FAQs

How do meringue pie cookies get their fluffy texture?

The secret lies in whipping the egg whites until stiff peaks form. This process traps air and creates the light, airy meringue that bakes into a delightful cloud-like topping on the cookies.

Can I make meringue pie cookies without cream of tartar?

Absolutely! You can substitute cream of tartar with a little lemon juice or white vinegar to stabilize the egg whites and still achieve that perfect fluffy texture.

Why do my meringue pie cookies turn out chewy?

Chewiness usually happens if the cookies are underbaked or exposed to too much humidity. Baking at the right temperature and allowing them to cool properly will help maintain their crisp and airy texture.

How do I prevent meringue pie cookies from cracking?

Baking at low temperatures and avoiding sudden oven temperature changes helps prevent cracks. Also, resist opening the oven door while the cookies bake to maintain a steady environment.

Can I flavor meringue pie cookies with different extracts?

Yes! Vanilla, almond, or coconut extracts can all add exciting variations. Add a small amount while whipping the egg whites to complement the lemon filling or create your own unique version.

Final Thoughts

Now that you’ve discovered how to make this Lemon Meringue Pie Cookies Recipe, don’t hesitate to try it out yourself. These Lemon Meringue Pie Cookies are a bright, cheerful way to elevate your baking repertoire and impress anyone lucky enough to get a bite. Whether you’re sharing with loved ones or savoring them solo, these cookies bring a little sunshine and a whole lot of joy to the table.

Lemon Meringue Pie Cookies Recipe

★★★★★

5.2 from 26 reviews

Author: Charlotte
Total Time: 50 minutes
Yield: 24 servings 1x
Diet: Vegetarian

Print Recipe

Description

Lemon Meringue Pie Cookies are a delightful treat that captures the essence of the classic lemon meringue pie in a bite-sized cookie form. These cookies feature a buttery shortbread base topped with a tangy lemon filling and a light, fluffy meringue topping. Perfectly crisp, airy, and bursting with zesty lemon flavor, they make an excellent dessert or snack for tea parties and special occasions.

Instructions

Prepare the dough: In a large bowl, whisk together the all-purpose flour, powdered sugar, and salt. Cut in the chilled unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Chill the dough: Press the dough together to form a ball. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
Preheat and roll out: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness. Use a cookie cutter to cut out circles of desired size.
Bake the cookies: Place the cookie circles on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until lightly golden around the edges. Remove and allow to cool completely on the baking sheet.
Make the lemon filling: In a saucepan, whisk together lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool completely.
Whip the meringue: In a large mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually add granulated sugar one tablespoon at a time, beating until stiff peaks form.
Assemble the cookies: Spoon a small amount of the cooled lemon filling onto each cookie. Then top each with a dollop of the prepared meringue. For a professional look, use a piping bag to pipe the meringue.
Broil the meringue: Place the assembled cookies under the broiler for 1-2 minutes until the meringue is lightly golden brown. Watch carefully to avoid burning.
Cool and serve: Let the cookies cool completely before serving to allow the meringue and lemon filling to set perfectly.

Notes

Chilling the dough makes it easier to roll out and helps prevent spreading during baking.
Avoid overmixing the dough to keep the cookies tender and crumbly rather than tough.
Ensure the cookies are completely cooled before adding lemon filling and meringue to prevent melting and sogginess.
For a more polished appearance, pipe the meringue using a piping bag instead of spooning it on.
You can prepare the shortbread cookies ahead of time and store them in an airtight container at room temperature for up to 3 days.
To stabilize the meringue without cream of tartar, use a small amount of lemon juice or white vinegar as an alternative.
Prevent cracking by baking meringue at low temperatures and avoiding sudden oven temperature changes.
Store leftover cookies in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Rewarm leftovers gently in the microwave on low power for 40 seconds or in an oven at 350°F (175°C) for 3-5 minutes.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking and Broiling
Cuisine: American, Canadian, British