How do you make lemon meringue pie cookies from scratch?

To make lemon meringue pie cookies from scratch, start by preparing a lemon-flavored sugar cookie dough using ingredients like flour, sugar, butter, lemon zest, and lemon juice. Roll out the dough and cut into cookie shapes before baking. Meanwhile, whip a meringue using egg whites and sugar until stiff peaks form. Once cookies cool, top them with a layer of lemon curd and pipe or spread the meringue on top. Finish by lightly toasting the meringue with a kitchen torch or under the broiler for a golden finish. This creates the classic tart and sweet lemon meringue flavor in cookie form.

Can lemon meringue pie cookies be stored and how long do they last?

Yes, lemon meringue pie cookies can be stored in an airtight container at room temperature for up to 3 to 4 days. To keep the meringue from getting soggy, avoid stacking the cookies directly on top of each other by placing parchment paper between layers. For longer storage, you can refrigerate them for up to a week, but bring them to room temperature before serving for the best texture and flavor. Avoid freezing once topped with meringue, as it can affect the texture.

What is the best way to make lemon curd for lemon meringue pie cookies?

The best way to make lemon curd for these cookies is to whisk together fresh lemon juice, lemon zest, sugar, eggs, and softened butter over medium-low heat. Cook the mixture continuously, stirring until it thickens to a custard-like consistency. Remove it from heat and strain to remove any lumps or zest pieces for a smooth texture. Chill the lemon curd in the refrigerator before using it as a topping or filling. Using fresh lemons and properly cooked curd ensures a bright, tangy flavor that complements the cookies perfectly.

How can I make meringue that stays stable and peaks well for lemon meringue pie cookies?

To make stable meringue with stiff peaks, start with room temperature egg whites and a clean, grease-free mixing bowl. Beat the egg whites at medium speed until foamy, then gradually add superfine sugar a tablespoon at a time while increasing the speed. Continue whipping until the meringue holds glossy, stiff peaks that do not collapse. Adding a small amount of cream of tartar or a few drops of lemon juice can help stabilize the meringue. This stable meringue will hold its shape well when piped onto cookies.

Are lemon meringue pie cookies suitable for people with dietary restrictions?

Lemon meringue pie cookies typically contain eggs, butter, and gluten, which may not be suitable for people with allergies or dietary restrictions such as veganism, dairy intolerance, or gluten sensitivity. To make a variation suitable for these diets, consider using egg substitutes like aquafaba for meringue, dairy-free butter alternatives, and gluten-free flour blends. However, these substitutions may alter the texture slightly. Always check ingredient labels carefully and test recipes to ensure the best results for special dietary needs.

Lemon Meringue Pie Cookies Recipe With Tangy Citrus Flavor

Ingredients

– 1 ¼ cups granulated sugar for lemon curd

– 2 tablespoons lemon zest for lemon curd

– ½ teaspoon kosher salt for lemon curd

– 1 large egg for lemon curd

– 5 large egg yolks for lemon curd

– 1 cup lemon juice for lemon curd

– 3 tablespoons chilled unsalted butter for lemon curd

– 2 teaspoons vanilla extract for lemon curd

– 2 sticks unsalted butter at room temperature (approximately 226 grams) for cookie dough

– 1 ¼ cups granulated sugar for cookie dough

– 1 large egg for cookie dough

– 1 large egg yolk for cookie dough

– 2 teaspoons vanilla extract for cookie dough

– ½ teaspoon kosher salt for cookie dough

– 2 teaspoons baking powder for cookie dough

– 2 ½ cups all-purpose flour for cookie dough

– 4 large egg whites for meringue

– 1 cup granulated or raw cane sugar for meringue

– ¼ teaspoon kosher salt for meringue

– ½ cup powdered sugar for meringue

– 1 teaspoon vanilla extract optional for meringue

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Instructions

1-First, tackle the lemon curd by rubbing the lemon zest into the sugar until it’s fragrant. Then, in a saucepan, mix it with the lemon juice, eggs, egg yolks, and salt. Cook over medium heat, whisking constantly until the mixture thickens that’s your tangy filling sorted.

2-Next, for the cookie dough, cream together the room-temperature butter and sugar until light and fluffy. Add in the eggs, egg yolk, vanilla extract, baking powder, salt, and flour, mixing until everything combines into a smooth dough. This step is where the magic begins for that perfect base.

3-Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Form the dough into balls, place them on the trays, and flatten them slightly. Bake for 10-12 minutes until the edges turn golden, then reduce the oven to 300°F (150°C).

4-Make a shallow indentation in each cookie, fill it with the chilled lemon curd, and pop them back in the oven for another 5-8 minutes until the filling sets. Once cooled, prepare the meringue by whisking the egg whites, sugar, and salt over simmering water until warm and smooth, then beat until stiff peaks form. Add powdered sugar and vanilla, pipe it onto the cookies, and caramelize with a kitchen torch.

Last Step:

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Notes

🍋 Prepare lemon curd ahead to save time and improve flavor.
🔥 Bake cookies one tray at a time for even cooking and easier handling.
⚠️ Use a kitchen torch carefully to caramelize meringue without burning.

Author: Brandi Oshea
Prep Time: 30 minutes
Baking Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert, Cookies
Method: Baking, Whipping
Cuisine: American
Diet: Contains Dairy, Contains Eggs

Nutrition

Serving Size: 1 cookie
Calories: 475 kcal
Sugar: 54 g
Sodium: 308 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 73 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 149 mg