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.

Ingredients

Scale

Shortbread Dough

1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1/4 teaspoon salt

Lemon Filling

1/4 cup lemon juice
1/4 cup granulated sugar
1 large egg yolk
1 tablespoon cornstarch
1/4 teaspoon lemon zest

Meringue Topping

2 large egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar

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

Nutrition

Serving Size: 1 cookie
Calories: 475
Sugar: 54g
Sodium: 308mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 73g
Fiber: 1g
Protein: 5g
Cholesterol: 149mg

Keywords: Lemon Meringue Pie Cookies, Lemon Cookies, Meringue Cookies, Lemon Dessert, Shortbread Cookies, Citrus Desserts