Like Lemon Meringue Pie but don’t want all the fuss of making it, then these are the cookies for you. With a tender cookie that is lathered in a silky Lemon Curd then topped with a dollop of toasted Meringue. It has all the flavors you want in a pie, put together in a soft delicious cookie.
After a long winter, their is nothing better then seeing the first sighs of spring. You know when the Crocus and Daffodils start to pop out of the ground and bring just a little life back to your yard. It starts with those little green stems popping up out of the dirt, then within a day or two a beautiful flower starts to emerge. That is when you know Spring is around the corner. This is the time when I’m looking to make dishes with a little brightness to them and nothing says brightness more than lemons.
Now when I think Lemon desserts, the one that comes to mind the most is Lemon Meringue Pie. You know, the tender flaky crust with that bright lemon curd filling and that sweet toasted mile high meringue topping. To me it’s the perfect bite. Now sometimes I just don’t want to go through all the trouble of making a pie. Of course, it does take some time. So instead of taking the time to make a pie, I will make a batch of cookies instead. What is good about a cookie is that first, it’s more forgiving. If one cookie doesn’t come out perfect, there is still a bunch more to choose from. The second thing great about making a cookie is that you can pre make all the cookies and store them, without any toppings in a ziplock bag in the freezer until you are ready to use them. Just defrost and decorate.
It all starts with that buttery Lemon Cookie Base. The cookie is soft and tender and because of the addition of lemon zest and juice, they have great lemon flavor. Then comes that silky Lemon Curd. Now you can use store bought Lemon Curd if you like but I must say there is nothing like fresh made Lemon Curd. Now making your own lemon curd might seem intimidating, but let me reassure you, it is quite easy. With a little patience, you can have this silky soft curd made and you will be wondering why you didn’t try making it sooner. Then top with toasted meringue and you have yourself a Lemon Meringue Pie, only in cookie form.
More Lemon Curd Recipes
- Lemon Curd Thumbprint Cookies
- No Churn Blueberry Lemon Curd Ice Cream
- Meyer Lemon Bundt Cake
- Lemon Layer Cake
Why I Love Lemon Meringue Pie Cookies
- Flavor: These cookies have great flavor. If you love lemon you will love these cookies.
- Texture: These cookies are soft and chewy and with the added curd and meringue topping they have the perfect texture.
- Ease: With minimal prep work, these cookies are pretty easy to make. You can even make the cookies ahead of time and store them in a ziplock bag in the freezer until ready to use them. Then just defrost and top with curd and meringue.
Ingredients Needed For Lemon Meringue Cookies
- All Purpose Flour:
- Butter: I used unsalted butter this way I can control the salt in the recipe. The butter should be at room temperature so that it combines easily with the other ingredients.
- Granulated Sugar:
- Eggs:
- Cream Of Tartar: Will make the cookies soft and chewy.
- Baking Soda:
- Salt:
- Lemon Curd: If you don’t want to take the time to make your own Lemon Curd, then store bought will do.
- Egg Whites:
- Vanilla Extract: I like to use Pure Vanilla Extract rather than imitation Vanilla Extract. It’s a bit more expensive but I find that it is worth the extra cost.
Lemon Meringue Pie Cookies
Course: DessertDifficulty: MediumThese Lemon Meringue Pie Cookies are a delicious take on Lemon Meringue Pie. The base is a tender cookie that is coved with lemon curd and toasted meringue. The perfect bite.
Ingredients
- For The Lemon Cookie:
1 Cup unsalted butter, at room temperature
1 1/4 Cup granulated sugar
2 Eggs
Zest of one lemon
Juice of one lemon
2 3/4 Cup all purpose flour
2 Teaspoons cream of tartar
1 Teaspoon baking soda
1/4 Teaspoon salt
- For The Curd Topping:
1 Cup Lemon Curd
- For The Meringue Topping:
2 Egg whites
1/2 Cup granulated sugar
1/4 Teaspoon pure vanilla extract
Directions
- Start by making the Lemon Cookies. Preheat the oven to 350º. Line a baking sheet with parchment paper and set to the side.
- Place the room temperature butter and granulated sugar in a large mixing bowl. Beat with a hand mixer until combined. Add the eggs, lemon zest and lemon juice and continue mixing until smooth.
- To a separate mixing bowl whisk together the flour, cream of tartar, baking soda and salt until combined. Add the flour mixture to the butter mixture and beat until just combined.
- Scoop out dough with a medium ice cream scoop or tablespoon. Form dough into balls and place on prepared baking sheet 2” apart. Place in the preheated oven and bake for 10 minutes or until edges are just turning golden. Remove from oven and gently tap baking sheet on the counter to flatten cookies. Allow to cool slightly before removing from baking sheet. Then place cookies on a wire rack to cool completely.
- Meanwhile you can make your Lemon Curd. Tap highlighted area for recipe. If you are using store bought lemon curd you can skip this step.
- To make the meringue, bring a small pot of water to a low boil. To the bowl of a stand mixer, add the egg whites and sugar and whisk to combine. Set the bowl over the boiling water making sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar has completely dissolved, about 2 to 3 minutes. Transfer the mixing bowl to the stand mixer fitted with the whisk attachment. Beat on high until stiff and glossy peaks form. Add the vanilla extract and continue beating until combined. Add meringue to a piping bag fitted with a circle tip and set to the side.
- Top each cooled cookie with a tablespoon of lemon curd then pipe a small swirl of meringue on top. Using a small torch, toast the meringue until slightly browned. If you don’t have a torch then place in the oven on broil until meringue is slightly toasted. Then serve.
- Enjoy.
