Introduction

These Lemon Meringue Pie Cookies capture all the bright, tangy flavors of a classic lemon meringue pie in a delightful handheld treat. Crisp shortbread cookies are topped with zesty lemon filling and a fluffy, toasted meringue for a perfect balance of sweet and tart.

The image shows four lemon meringue cookies on a white marbled texture. Each cookie has three clear layers: the bottom layer is a light golden-brown biscuit base with a slightly crumbly texture, the middle layer is a smooth and glossy bright yellow lemon filling, and the top layer is a thick, swirled meringue with a toasted light brown and white color, topped with a small peak in the center. The cookies are evenly spaced, with some small crumbs scattered around them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/4 cup lemon juice
1/4 cup granulated sugar (for lemon filling)
1 large egg yolk
1 tablespoon cornstarch
1/4 teaspoon lemon zest
2 large egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar (for meringue)

Instructions

Step 1: In a large bowl, whisk together flour, powdered sugar, and salt. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Step 2: Press the dough together to form a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Step 3: Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter.
Step 4: Place cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until lightly golden. Let cool completely on the baking sheet.
Step 5: In a saucepan, whisk together lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest.
Step 6: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool completely.
Step 7: In a large bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
Step 8: Gradually add granulated sugar, one tablespoon at a time, beating until stiff peaks form.
Step 9: Spoon a small amount of lemon filling onto each cooled cookie. Top with a dollop of meringue.
Step 10: Broil cookies for 1-2 minutes, or until the meringue is lightly golden brown. Let cool completely before serving.

Tips & Variations

Chill the dough to make rolling out easier and prevent shrinking during baking.
Be careful not to overmix the dough to keep the cookies tender and crumbly.
Make sure the cookies are completely cool before adding the lemon filling and meringue to avoid melting.
Use a piping bag to pipe the meringue onto the cookies for a polished look.
You can prepare the shortbread cookies in advance and store them in an airtight container at room temperature for up to 3 days.

Storage

Store the assembled cookies in a single layer in an airtight container at room temperature for up to 1 day to keep the meringue fresh. For longer storage, keep the shortbread cookies and lemon filling separately and assemble just before serving. Reheat meringue briefly under the broiler if needed.

How to Serve

The image shows six small round desserts on a dark baking tray placed on a wooden surface. Each dessert has three layers: the bottom layer is a light brown cookie base with a slightly rough texture; the middle layer is a smooth, bright yellow lemon curd; the top layer is a fluffy, white meringue with light golden brown peaks and edges, creating a soft swirled texture. Some white coarse sugar crystals are sprinkled around the tray, adding a bit of shine and contrast. The background is blurred but shows simple kitchen elements. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for at least 30 minutes or even overnight before rolling it out.

What can I use instead of cream of tartar?

If you don’t have cream of tartar, you can substitute with a few drops of lemon juice or white vinegar to help stabilize the egg whites.