Lemon Meringue Pie Cookies – Irresistible Zesty Dessert Recipe!

Craving the citrusy zing of lemon meringue pie in a bite-sized form? These lemon meringue pie cookies bring you the best of both worlds — the soft crumb of a buttery cookie base, the vibrant tang of lemon curd, and a sweet cloud of toasted meringue on top. Whether you’re a longtime lemon lover or simply looking for a new cookie recipe that stands out, this one hits all the right notes.

Let’s dive into what makes these cookies a must-bake and how to make them perfectly every time.

Why You’ll Love This Recipe

You’re going to love these lemon meringue pie cookies because they combine contrasting textures and flavors in one delightful bite. The cookie base is soft and slightly chewy, mimicking a pie crust but with more tenderness. The homemade lemon curd delivers a citrusy brightness that cuts through the sweetness, and the torched meringue brings elegance and balance.

Plus, they’re visually stunning — ideal for springtime gatherings, showers, or any time you want a treat that’s both refined and fun.

👉 For more lemony dessert inspiration, check out our Classic Italian Lemon Cake.

Ingredients for Lemon Meringue Pie Cookies

Here’s what you’ll need to craft these layered treats:

• Unsalted Butter: Softened for easy creaming. Adds richness and a tender texture.
• Granulated Sugar: Balances the tartness of the lemon and sweetens the meringue.
• Egg Yolks: Used in both the cookie base and lemon curd for structure and creaminess.
• All-Purpose Flour: The base of your cookies, keeping them sturdy yet soft.
• Cornstarch: Adds that melt-in-your-mouth quality.
• Salt: A pinch balances sweetness and enhances flavor.
• Fresh Lemon Juice & Zest: Provides natural citrus flavor and aroma.
• Sweetened Condensed Milk: For a silky, luscious lemon curd.
• Egg Whites: Beaten into stiff peaks for fluffy meringue.
• Cream of Tartar: Stabilizes the meringue to hold its shape when piped.

Each component shines individually, yet they work harmoniously to recreate the feel of a lemon meringue pie — in cookie form.

👉 Want another citrus-meets-dessert option? Don’t miss these Keto Lemon Cream Cheese Muffins.

How to Make Lemon Meringue Pie Cookies

Step 1: Make the Cookie Base

Cream together butter and sugar until fluffy. Add egg yolks and lemon zest, mixing until smooth. Stir in flour, cornstarch, and salt to form a soft dough. Roll into balls and slightly flatten. Use your thumb to make a shallow well in the center.

Step 2: Bake and Cool

Bake the cookies at 350°F (175°C) for 10–12 minutes or until edges are lightly golden. Let them cool completely on a wire rack before adding fillings.

Step 3: Prepare Lemon Curd

In a saucepan, whisk egg yolks, lemon juice, zest, and sweetened condensed milk. Cook over medium heat until thickened. Chill in the fridge for at least 30 minutes to set.

Step 4: Make the Meringue

Whip egg whites with cream of tartar and sugar until glossy peaks form. Use a piping bag to swirl the meringue over the filled cookies.

Step 5: Assemble and Torch

Spoon a dollop of lemon curd into each cookie well. Pipe the meringue on top. Torch lightly until golden — or broil briefly if you don’t have a kitchen torch.

👉 Love delicate cookie creations? Try our Earl Grey Cookies for an elegant twist.

Tips for Making the Recipe

For the best lemon meringue pie cookies, use fresh lemon juice and zest. Bottled juice lacks the aromatic oils that fresh zest provides. Ensure egg whites are at room temperature before whipping — it improves volume. Don’t skip the cornstarch in the cookie dough; it’s key for that soft, tender texture.

Also, when torching the meringue, keep the flame moving to avoid burning. If using the broiler, watch closely — a few seconds too long and you’ll lose that perfect marshmallow toastiness.

👉 Need something similarly elegant and portable? Check out our Mini Key Lime Cheesecakes.

How to Serve Lemon Meringue Pie Cookies

Serve these cookies as part of a dessert tray, afternoon tea, or after a light meal. Because they look and taste like mini lemon meringue pies, they shine on buffet tables or at spring and summer events. Add a dusting of powdered sugar or a garnish of lemon zest curls for a polished presentation.

They also pair beautifully with herbal teas or sparkling water, giving you a refreshing, palate-cleansing finish.

👉 For another light citrus dessert, check out our Rainbow Jello Sugar Cookies.

Make Ahead and Storage

You can prepare the cookie bases and lemon curd up to two days in advance. Store the bases in an airtight container and keep the curd refrigerated. Assemble and torch the meringue on the day of serving for the best texture.

Leftovers should be kept in a single layer in the fridge, loosely covered. They’ll stay fresh for 2–3 days, but the meringue may soften slightly over time. Avoid freezing assembled cookies — but unfilled cookies freeze well for up to a month.

👉 Need a make-ahead treat that’s freezer-friendly? Try our Cappuccino Fudge Cheesecake.

Frequently Asked Questions

👉 For another festive treat with a fruity twist, visit our Candy Apples.

Whether you’re prepping for a party or treating yourself to something citrusy and special, these lemon meringue pie cookies are sure to become a favorite. Bright, rich, and picture-perfect, they hit all the high notes of flavor and presentation.

Ready to bake something unforgettable? Try these cookies today and bring a slice of pie magic into your kitchen!

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Lemon Meringue Pie Cookies

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• Author: Amelia
• Total Time: 37 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

Print Recipe

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Description

Soft buttery cookies with a tangy lemon curd center and fluffy toasted meringue on top – a zesty twist on the classic pie.

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Ingredients

Scale 1x2x3x

For the Cookie Base:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 egg yolks (reserve whites for meringue)
• 1 1/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• Zest of 1 lemon

For the Lemon Curd:

• Juice and zest of 2 lemons
• 1/2 cup sweetened condensed milk
• 2 egg yolks

For the Meringue:

• 2 egg whites
• 1/4 teaspoon cream of tartar
• 1/3 cup granulated sugar

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Instructions

1. Prepare the Cookie Dough: In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks and lemon zest; beat until smooth. Stir in the flour, cornstarch, and salt until a dough forms.
2. Shape and Bake the Cookies: Roll dough into small balls, then slightly flatten each one. Use your thumb or a spoon to press a shallow well in the center. Bake at 350°F (175°C) for 10–12 minutes or until edges are just golden. Let cool on a wire rack.
3. Make the Lemon Curd: In a small saucepan, whisk together egg yolks, lemon juice, zest, and sweetened condensed milk. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and chill.
4. Make the Meringue: In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until glossy, stiff peaks form.
5. Assemble the Cookies: Spoon lemon curd into the center of each cooled cookie. Pipe meringue on top in a decorative swirl.
6. Toast the Meringue: Use a kitchen torch to toast the meringue until golden. Alternatively, broil in the oven for 1–2 minutes, watching closely.

Notes

Use fresh lemon juice for best flavor; make ahead and assemble fresh.

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon meringue pie cookies, lemon desserts, lemon curd cookies