Lemon Meringue Pie Cookies

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Lemon Meringue Pie Cookies are soft, buttery sugar cookies filled with bright, tangy lemon curd and topped with fluffy toasted meringue. They have all the sunny flavor of classic lemon meringue pie, but in a fun, handheld form.

Prep Time25

Cook Time20

Total Time45

Course: Dessert, Snack

Cuisine: American

Keyword: lemon meringue pie cookie recipe, lemon meringue pie cookies, lemon meringue pie sugar cookies

Servings: cookies (approx.)

Calories: 132kcal

Ingredients

For the Cookies

¾ cup unsalted butter softened
1 ½ cups granulated sugar
1 egg large
1 egg yolk large
1 ½ teaspoons vanilla extract or vanilla bean paste
2 ¼ cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking soda
½ teaspoon kosher salt
8 ounces lemon curd (approx.), I used homemade lemon curd but storebought would work too

For the Meringue

2 egg whites large
1 teaspoon vanilla extract (or ¼ teaspoon vanilla bean paste)
1 pinch cream of tartar (a few drops of lemon juice can be substituted)
1 pinch kosher salt
⅓ cup granulated sugar
1 tablespoon cornstarch

Instructions

To Make the Cookies

Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
Place the butter and sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (about 3 to 5 minutes).
Add the egg, and beat on medium-high speed until incorporated.
Stir in the egg yolk and vanilla until combined.
Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda, and salt.
Stir together until incorporated.
Use a 1.5-tablespoon cookie scoop to portion and roll the cookie dough into balls, placing them on the prepared baking sheets and allowing two inches in between for spreading.
Dip the back of a teaspoon into flour and press a well into the center of each unbaked cookie.
Bake the cookies (one sheet at a time) in the center rack of the oven for 6 to 10 minutes, or until the edges are set and just barely beginning to turn golden. (Take care not to over-bake, or the cookies will not be as soft.)
Gently shape the cookies as needed, while hot from the oven.
Cool on the baking sheet, then top each cookie with about 1 tablespoon of lemon curd.
Decorate with meringue and brulee with a torch to brown.

To Make the Meringue

Place the egg whites, vanilla, cream of tartar, and salt in a large bowl and whip on low speed until foamy.
Stir the sugar and cornstarch together in a small bowl, then (while continuing to whip) add it to the egg whites in a slow, steady stream.
When all the sugar has been added, turn the mixer up to high speed and whip until very stiff.

Notes

For more info on the cookies, click here: Soft & Chewy Sugar Cookie Recipe.
For more info on the filling, click here: Lemon Curd Recipe.

Nutrition