What makes lemon meringue pie cookies different from traditional lemon cookies?

These cookies mimic the layered experience of lemon meringue pie — complete with curd and meringue — unlike plain lemon-flavored cookies.

How do you get the perfect meringue texture on cookies?

Use room-temperature egg whites and stabilize with cream of tartar. Whip until stiff peaks and toast gently.

Can I use bottled lemon juice instead of fresh?

Fresh juice is highly recommended for brightness and balance. Bottled juice lacks zest oils.

How long do lemon meringue pie cookies stay fresh?

Best within 2–3 days if refrigerated. Meringue can soften but flavor remains intact.

Are these cookies gluten-free or adaptable?

Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version.

Can lemon meringue pie cookies be made ahead or frozen?

Yes — make components ahead and freeze the base. Assemble fresh for best results.

Lemon Meringue Pie Cookies 5-Star – Irresistible Zesty Dessert!

Name: Lemon Meringue Pie Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: American
Ingredients: 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; Juice and zest of 2 lemons; 1/2 cup sweetened condensed milk; 2 egg yolks; 2 egg whites; 1/4 teaspoon cream of tartar; 1/3 cup granulated sugar

Description

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

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Assemble the Cookies: Spoon lemon curd into the center of each cooled cookie. Pipe meringue on top in a decorative swirl.
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