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Lemon Meringue Pie Cookies Recipe

Lemon Meringue Pie Cookies Recipe
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4.9 from 29 reviews

These Lemon Meringue Pie Cookies combine buttery shortbread cookies with tangy lemon filling and fluffy, lightly toasted meringue topping for a delightful handheld treat that captures all the flavors of classic lemon meringue pie.

Ingredients

Scale

Cookie 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 Topping

  • 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 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 in plastic wrap and refrigerate for at least 30 minutes to firm up.
  3. Preheat and Roll: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles using a cookie cutter.
  4. Bake the Cookies: Place cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until they are lightly golden. Let 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 allow to cool completely.
  6. Prepare 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 Cookies: Spoon a small amount of cooled lemon filling onto each cooled cookie. Top each with a dollop of meringue.
  8. Broil to Finish: Broil the cookies for 1-2 minutes, or until the meringue is lightly golden brown. Keep a close eye to prevent burning.
  9. Cool Before Serving: Let the cookies cool completely before serving to allow the meringue to set.

Notes

  • Ensure the butter is well chilled before cutting it into the flour mixture to create a tender, flaky cookie.
  • When broiling the meringue, watch closely as it can brown very quickly.
  • The lemon filling needs to be completely cool before adding to the cookies to prevent melting the meringue.
  • Use fresh lemon juice and zest for the best bright, citrus flavor.
  • Store cookies in an airtight container at room temperature for up to 2 days; meringue is best fresh.

Nutrition

Keywords: lemon meringue, lemon cookies, meringue cookies, lemon dessert, shortbread cookies, lemon filling

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