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Lemon Meringue Pie Cookies Recipe

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4.9 from 106 reviews

These Lemon Meringue Pie Cookies combine a tender, buttery shortbread base with a tangy lemon curd filling and a light, airy meringue topping. Perfectly balanced with sweet and tart flavors, these cookies are broiled to give the meringue a beautiful golden finish. They make a delightful bite-sized dessert that captures the essence of a classic lemon meringue pie.

Ingredients

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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

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

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. 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 make it easier to roll out.
  3. Preheat Oven and Roll Out Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness and use a cookie cutter to cut out circles.
  4. Bake the Shortbread Cookies: Place the cookie circles on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until they turn lightly golden. Let them cool completely on the baking sheet.
  5. 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.
  6. Whip the Meringue: 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. Gradually add granulated sugar one tablespoon at a time, beating until stiff peaks form.
  7. Assemble the Cookies: Spoon a small amount of the cooled lemon filling onto each cooled cookie. Top each with a generous dollop of meringue.
  8. Broil the Cookies: Place assembled cookies under the broiler for 1-2 minutes, watching carefully until the meringue tops are lightly golden brown. Remove and let cool completely before serving.

Notes

  • Chill the dough to make it easier to roll out and prevent shrinking during baking.
  • Do not overmix the dough to avoid tough cookies.
  • Ensure cookies are completely cooled before adding lemon filling and meringue to prevent melting.
  • For a neater presentation, consider piping the meringue onto the cookies with a piping bag.
  • You can prepare the shortbread cookies in advance and store them in an airtight container at room temperature for up to 3 days.

Keywords: lemon meringue pie cookies, lemon cookies, meringue cookies, lemon shortbread cookies, citrus desserts, homemade cookies, easy dessert recipe

Find it online: https://mixitwitjoe.com/lemon-meringue-pie-cookies-recipe/