There is something absolutely delightful about the combination of tangy lemon and fluffy meringue that instantly brightens your day, and the Lemon Meringue Pie Cookies Recipe captures this classic flavor duo in a fun, bite-sized treat. These cookies bring the nostalgic charm of lemon meringue pie into a portable, perfectly sweet snack with a tender buttery crust, vibrant lemon curd, and just the right cloud of toasted meringue on top. Whether you’re baking for a family gathering or craving a zingy, sophisticated dessert, this recipe will quickly become one of your all-time favorites. Let’s dive into the magic of making these irresistible cookies that taste just like sunshine!

Lemon Meringue Pie Cookies Recipe - Recipe Image

Ingredients You’ll Need

Getting the perfect balance of crisp, creamy, and zesty starts with simple, well-chosen ingredients. Each component plays a vital role in creating the Lemon Meringue Pie Cookies Recipe’s signature taste and texture, from the flaky crust to the luscious lemon filling and airy meringue topping.

1 cup all-purpose flour: The foundation for a tender and flaky cookie crust.
1/4 cup powdered sugar: Adds subtle sweetness and helps create a delicate texture in the crust.
1/2 cup unsalted butter, chilled and cut into small pieces: Critical for buttery richness and crispy edges.
1/4 teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
1/4 cup lemon juice: Brings zesty brightness and authentic lemon flavor to the filling.
1/4 cup granulated sugar (for filling): Sweetens the lemon curd to the perfect tart-sweet harmony.
1 large egg yolk: Adds richness and helps thicken the lemon filling.
1 tablespoon cornstarch: Essential for thickening the lemon mixture to a luscious consistency.
1/4 teaspoon lemon zest: Boosts fresh lemon aroma and taste.
2 large egg whites: Whipped into the light and fluffy meringue topping.
1/4 teaspoon cream of tartar: Stabilizes the meringue for those gorgeous stiff peaks.
1/4 cup granulated sugar (for meringue): Sweetens and helps create that shiny, firm meringue texture.

How to Make Lemon Meringue Pie Cookies Recipe

Step 1: Prepare the Cookie Dough

Start by whisking together the flour, powdered sugar, and salt in a large bowl — this dry base will give your cookies their perfect crumbly texture. Cut in the chilled butter using a pastry blender or your fingers until the mixture turns into coarse crumbs. This step ensures a tender, flaky crust as the cold butter creates little pockets of air in the dough once baked.

Step 2: Chill the Dough

Press the crumbly dough together to form a ball, then wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling is crucial because it solidifies the fats, making the dough easier to roll and helping the cookies keep their shape when baked, while also developing flavor.

Step 3: Shape and Bake the Cookies

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness — this thinness lets the cookies crisp beautifully without losing tenderness. Use a cookie cutter to cut out neat circles and place them on a parchment-lined baking sheet. Bake for 8 to 10 minutes until the edges turn a light golden, then let them cool completely right on the sheet to firm up just right.

Step 4: Make the Lemon Filling

While cookies cool, whisk together lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble. This carefully cooked curd becomes the heart of your cookies with its luscious tang and velvety texture. Remove from heat and cool completely to set properly.

Step 5: Whip the Meringue

In a clean, dry bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar which stabilizes the meringue, then continue beating until soft peaks form. Slowly add granulated sugar, one tablespoon at a time, until stiff glossy peaks develop—this meringue topping will yield that cloud-like softness and lightly toasted crunch after broiling.

Step 6: Assemble and Broil

Spoon a small portion of the cooled lemon filling onto each cooled cookie, then top with a generous dollop of meringue. Arrange the cookies on a baking sheet and broil for 1 to 2 minutes just until the meringue turns a pretty golden brown. Keep a close eye as it can change quickly! Let the cookies cool completely before serving to let everything set beautifully.

How to Serve Lemon Meringue Pie Cookies Recipe

Garnishes

A light dusting of powdered sugar adds an elegant touch, or sprinkle very finely grated lemon zest on top of the meringue before broiling to enhance its fresh citrus aroma. You could also add a few edible flowers or a few tiny mint leaves on the side for a colorful, inviting presentation.

Side Dishes

These cookies go wonderfully alongside a cup of hot tea, especially chamomile or green tea, which complement the lemon’s citrus while cleansing the palate. For a celebratory brunch, serve with fresh berries or a dollop of lightly whipped cream to echo the meringue’s airy texture.

Creative Ways to Present

Try stacking these cookies in a pretty tiered stand for parties, or arrange them on a bed of crushed pistachios for a pop of color and texture contrast. For an interactive treat, place small ramekins of extra lemon curd nearby so guests can spoon on extra zing. Their charming appearance makes them perfect for gifting too—wrap in cellophane with a bright ribbon!

Make Ahead and Storage

Storing Leftovers

If you have any leftover Lemon Meringue Pie Cookies Recipe treats (which might be rare!), store them in an airtight container at room temperature for up to 2 days. Keeping them outside the fridge preserves the meringue’s crisp, delicate texture; refrigeration can sometimes make it weep.

Freezing

To freeze, it’s best to keep the cookie base and lemon filling separate from the meringue topping. Freeze the baked cookies and lemon curd in airtight containers or freezer bags for up to 1 month. When ready to enjoy, thaw completely and freshly whip the meringue before topping and broiling for best results.

Reheating

Reheat assembled cookies gently under the broiler for a few seconds to refresh the meringue’s golden crust if stored in the fridge. Avoid microwaving as it can make the meringue rubbery and dull the lemon’s bright flavor.

FAQs

Can I make Lemon Meringue Pie Cookies Recipe without fresh lemon juice?

Fresh lemon juice is key for the bright, natural flavor that defines this recipe. Bottled juice can be used in a pinch, but it may lack that vibrant freshness. Ideally, fresh lemons will give you the tastiest filling.

Is it safe to use raw egg whites in the meringue?

Traditional meringue uses raw egg whites, but if you’re concerned, you can use pasteurized eggs or gently heat the egg whites and sugar over a double boiler while whisking before whipping to create a safer Swiss meringue.

Can I substitute butter with margarine or coconut oil?

Butter provides the best flavor and texture for the cookie crust. Margarine may work, but coconut oil could alter the taste and texture significantly. Sticking to unsalted butter is recommended for classic results.

How do I prevent the meringue from weeping after baking?

Make sure your meringue is whipped to stiff peaks and use cream of tartar to stabilize it. Avoid overbaking the meringue, and serve the cookies soon after assembling for best texture and appearance.

Can I make the lemon filling ahead of time?

Absolutely! The lemon curd can be made a day in advance and refrigerated. It actually develops more flavor when rested, but make sure it’s fully cooled before assembling your cookies.

Final Thoughts

There’s truly nothing like sharing a warm batch of Lemon Meringue Pie Cookies Recipe with friends and family, the perfect blend of tangy, creamy, and sweet all in one bite-sized treat. This recipe turns a classic dessert into a charming and approachable cookie that feels just as special as any pie. Give it a try, and soon you’ll find yourself reaching for these sunny delights whenever you want a little slice of lemony happiness in your day.