Strolling through a quaint bakery market, my senses were overwhelmed by the zesty aroma of lemons mingling with sweet confections. That’s when I stumbled upon a jar of Lemon Meringue Pie Cookies, each one a tiny treasure that promised a taste of nostalgia. Inspired by that moment, I couldn’t resist recreating these delightful Lemon Meringue Pie Cookies at home. They capture all the tangy joy of the classic dessert, but in a fun, bite-sized form. What I love most about this recipe is its quick prep—perfect for a spontaneous gathering—and its ability to impress with minimal effort. Whether you’re looking to treat yourself or share with friends, these cookies are sure to brighten your day. Curious about how to whip up your own batch of these airy delights? Let’s dive in! Why are Lemon Meringue Pie Cookies a must-try? Unforgettable Flavor: Each bite bursts with tangy lemon goodness that instantly brightens your mood. The combination of fresh lemon juice and zest elevates these cookies to a whole new level of deliciousness. Quick and Easy: With a straightforward prep and bake time, you’ll have these delightful treats ready in no time, making them ideal for unexpected visitors or a last-minute dessert craving. Versatile Options: Feeling adventurous? Experiment by adding a splash of vanilla or almond extract to suit your taste buds, or try swapping out the sugar for honey for a unique twist. Crowd-Pleasing Appeal: These cookies are not just delicious; they’re the showstoppers at any gathering! Pair them with a cup of tea or a Lemon Meringue Pie Cocktail for a delightful experience that everyone will love. Perfect Texture: The light, airy meringue atop a soft cookie base creates a perfect harmony of textures, ensuring every bite is an indulgent surprise. Whether for a sweet treat or a special occasion, these cookies will leave you wanting more! Lemon Meringue Pie Cookies Ingredients For the Cookie Base All-Purpose Flour – Forms the cookie base; for a gluten-free version, use a gluten-free flour blend. Powdered Sugar – Adds sweetness and contributes to the delicate texture. Unsalted Butter – Provides richness and structure; non-dairy option: use vegan butter. Salt – Enhances flavor; sea salt works well for a nuanced taste. For the Lemon Filling Lemon Juice – Adds that zesty, tangy flavor; fresh lemon juice is best for authentic taste. Granulated Sugar – Sweetens the lemon filling; you can use brown sugar for a richer flavor. Large Egg Yolk – Adds moisture and richness; substitute with a flax egg for a vegan option. Cornstarch – Thickens the lemon filling; arrowroot powder can be used as a substitute. Lemon Zest – Infuses aromatic lemon flavor; a must-have for these Lemon Meringue Pie Cookies. For the Meringue Topping Egg Whites – Crucial for creating fluffy meringue; aquafaba can be used for a vegan alternative. Cream of Tartar – Stabilizes the egg whites; a splash of lemon juice or white vinegar can replace it. Gather these ingredients, and you’re just a few steps away from making your own delightful Lemon Meringue Pie Cookies that embody the sunshine of classic lemon desserts! Step‑by‑Step Instructions for Lemon Meringue Pie Cookies Step 1: Prepare the Dough In a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Cut in chilled unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the large egg yolk and fresh lemon juice, mixing until just incorporated. The dough should be slightly crumbly but hold together when pressed—set it aside while you preheat the oven. Step 2: Shape & Bake Preheat your oven to 200°F (90°C). Lightly flour your work surface and form the dough into small, evenly sized balls—about the size of a walnut. Place these shaped cookies on a parchment-lined baking sheet, spacing them about an inch apart. Bake for 15-20 minutes, or until set but not browned. The cookies should feel slightly firm but still soft when you gently press them. Step 3: Prepare the Lemon Filling While the cookies are baking, prepare the lemon filling. In a medium saucepan, whisk together lemon juice, granulated sugar, cornstarch, and lemon zest. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble, about 5 minutes. Once thickened, remove from heat and let it cool slightly; it will be a rich, creamy filling perfect for your Lemon Meringue Pie Cookies. Step 4: Make the Meringue In a clean mixing bowl, whip the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form, approximately 3-5 minutes. Gradually add granulated sugar a tablespoon at a time, continuing to whip until stiff peaks develop and the meringue is glossy. The finished meringue should hold its shape and be smooth—an essential topping for your cookies. Step 5: Assemble the Cookies Once the cookies have cooled completely on the baking sheet, spoon a generous amount of the lemon filling onto each cookie, creating a small mound. Then, carefully pipe or spread the meringue on top of the lemon filling, swirling it decoratively for a beautiful finish. Make sure to cover the filling completely, as this will help provide a lovely baked crust for the meringue. Step 6: Final Bake Return the assembled cookies to the oven and bake at 200°F (90°C) for about 10 minutes, or until the meringue is lightly browned. Keep a close eye on them to avoid over-browning; the meringue should have a beautiful golden hue and feel slightly firm to the touch. Once done, remove from the oven and allow the cookies to cool completely. Step 7: Cool & Serve To maintain the delightful texture of your Lemon Meringue Pie Cookies, let them cool in the oven with the door slightly ajar for about 30 minutes. This gentle cooling can help prevent the meringue from becoming sticky. Once cooled, transfer them to a serving platter, and your cookies are ready to wow your friends and family with their delightful lemony goodness! Make Ahead Options These Lemon Meringue Pie Cookies are perfect for busy home cooks looking to save time! You can prepare the cookie base up to 24 hours in advance by mixing and shaping the dough, then refrigerate it until you’re ready to bake. The lemon filling can also be made ahead of time and stored in an airtight container for up to 3 days in the fridge—this ensures that the flavors develop beautifully. Just before serving, assemble the cookies by spooning on the lemon filling, then top with meringue and bake until lightly browned. By prepping in advance, you’ll enjoy restaurant-quality treats with minimal effort, all while maintaining their delightful texture and flavor! What to Serve with Lemon Meringue Pie Cookies Delightful pairings can elevate your homemade cookies into an enchanting dining experience that brightens any occasion. Creamy Lemon Curd: This zesty spread offers a luscious texture that enhances the lemon flavor of your cookies, making every bite refreshing. Fresh Berries: A medley of raspberries, blueberries, or strawberries adds a burst of color and tartness, creating a pleasing contrast to the sweet meringue. Vanilla Ice Cream: The smooth creaminess of vanilla ice cream complements the airy texture of the cookies, creating a delightful balance of flavors. Hot Cup of Tea: A fragrant Earl Grey or chamomile tea infuses warmth and tranquility, pairing beautifully with the bright flavors of your lemon treats. Sparkling Lemonade: Refreshingly bubbly, this drink adds a citrusy kick that harmonizes wonderfully with the lightness of the cookies. Whipped Cream Topping: A dollop of lightly sweetened whipped cream can bring an indulgent creaminess that complements the crispy meringue topping. These pairing ideas not only enhance the taste of your Lemon Meringue Pie Cookies but also bring a delightful sensory experience to your gathering or quiet afternoon treat! Lemon Meringue Pie Cookies Variations Feel free to tweak these delightful cookies to suit your taste! Each variation opens the door to a delicious new experience. Gluten-Free: Swap all-purpose flour for a gluten-free flour blend to cater to gluten sensitivities without losing texture. Your cookies will still be incredible! Vegan Delight: Use aquafaba instead of egg whites and plant-based butter in place of unsalted butter. The result? A scrumptiously airy treat that everyone can enjoy. Sweetness Swap: For a unique flavor twist, try using honey or maple syrup in place of granulated sugar. This will add a hint of richness and complexity! Coconut Cream: Replace part of the lemon juice with coconut milk to get an exotic flavor explosion. The tropical twist pairs beautifully with the meringue! Herbal Infusion: Infuse the lemon filling with fresh mint or basil for a refreshing herbal note. It’s a surprising spin that can elevate your cookies! Add Textural Crunch: Mix in finely chopped nuts such as pistachios or almonds to the cookie base for an unexpected crunch, enhancing every bite. Citrus Variations: Swap lemons for limes or oranges! Each citrus brings a different twist while still being delightfully refreshing. This may inspire some creative new ideas as you experiment with flavors. For more citrusy goodness, try these crystallized flavors in recipes like Lemon Chicken Orzo or indulge in some Lemon Pistachio Cookies that give your palate a thrilling experience. Explore these variations and let your creativity shine! How to Store and Freeze Lemon Meringue Pie Cookies Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days to maintain crispness; avoid sunlight to prevent softening. Fridge: While it’s best to keep them at room temperature, if you live in a particularly warm climate, you can refrigerate them for a day. However, note that this may cause the meringue to become sticky. Freezer: To freeze, place the cooled cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag for up to 2 months. Thaw them at room temperature before serving. Reheating: If you want to refresh the meringue, warm the cookies briefly in a low oven (around 200°F) for 5-10 minutes. This will help revitalize the texture and give you that delightful Lemon Meringue Pie Cookies experience again! Expert Tips for Lemon Meringue Pie Cookies Room Temperature Egg Whites: Make sure your egg whites are at room temperature to achieve maximum volume when whipping. This ensures a fluffy meringue that holds its shape beautifully. Mind the Humidity: Avoid baking on humid days! Moisture in the air can cause the meringue to become chewy instead of crisp. Choose a dry day for baking these Lemon Meringue Pie Cookies. Low and Slow Baking: Bake the meringue cookies at a low temperature and avoid opening the oven door during the baking process. This prevents the meringue from cracking and promotes even cooking. Chill Your Dough: After preparing your dough, consider chilling it for about 15-30 minutes before shaping. This helps the cookie base maintain its shape while baking. Watch the Browning: Keep a close eye on the meringue as it bakes. You want it to be lightly browned for a beautiful finish, but it can go from perfect to burnt quickly! Lemon Meringue Pie Cookies Recipe FAQs How do I choose ripe lemons for my Lemon Meringue Pie Cookies? Absolutely! For the best flavor, choose lemons that are bright yellow, firm, and slightly heavy for their size. If they have a slight give when you squeeze them, that’s a good sign they’re juicy. Avoid any lemons with dark spots or wrinkly skin, as they may be past their prime. How should I store my Lemon Meringue Pie Cookies? Store your cookies in an airtight container at room temperature for up to 3 days to keep them crispy. Make sure to avoid any sunlight, which can cause them to soften. If you live in a warmer climate, you might consider refrigerating them for just a day, but be warned that this may lead to a sticky meringue crust. Can I freeze Lemon Meringue Pie Cookies? Absolutely! To freeze, first let the cookies cool completely. Then, place them in a single layer on a baking sheet for about an hour until firm. Transfer the firm cookies to a freezer-safe bag, separating layers with parchment paper or wax paper, and store them for up to 2 months. Thaw at room temperature when you’re ready to enjoy! What should I do if my meringue doesn’t form stiff peaks? Very! If your meringue doesn’t achieve stiff peaks, it could be due to several factors. Ensure that your egg whites are at room temperature and that your mixing bowl is completely clean and free of grease. While whipping, start with medium speed until soft peaks appear, then increase to high speed. If it still doesn’t work, try adding a pinch more cream of tartar or a splash of lemon juice to stabilize it. Additionally, make sure there’s no yolk in your egg whites, as this can inhibit whipping. Can I make these cookies vegan? The more the merrier! Yes, you can definitely make these cookies vegan by swapping traditional ingredients with alternatives. Use aquafaba instead of egg whites for the meringue, a flax egg in place of the egg yolk, and replace regular butter with vegan butter. Just ensure your sugar is vegan-friendly as well. Is there an allergen-free option for these cookies? Certainly! To make Lemon Meringue Pie Cookies allergen-free, I recommend using a gluten-free flour blend in place of all-purpose flour. Additionally, substitute eggs with ground flaxseed soaked in water for a vegan version, and use vegan butter. Always check labels on packaged ingredients to ensure they are free from any allergens you need to avoid. Lemon Meringue Pie Cookies: Heavenly Bites of Sunshine Lemon Meringue Pie Cookies are delightful treats bursting with tangy lemon flavor, perfect for any dessert lover. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 25 minutes minsCooling Time 30 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 24 cookiesCourse: DessertCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Base2 cups all-purpose flour use gluten-free blend for gluten-free version1 cup powdered sugar1/2 cup unsalted butter use vegan butter for non-dairy option1/4 teaspoon salt sea salt works bestFor the Lemon Filling1/2 cup lemon juice fresh lemon juice is best1 cup granulated sugar brown sugar can be used for richer flavor1 large egg yolk substitute with a flax egg for vegan option2 tablespoons cornstarch arrowroot powder can be substituted1 tablespoon lemon zest a must-have for flavorFor the Meringue Topping2 large egg whites aquafaba can be used for vegan alternative1/4 teaspoon cream of tartar can replace with lemon juice or vinegar Equipment Mixing bowlelectric mixerSaucepanbaking sheetParchment paper Method Step‑by‑Step InstructionsIn a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Cut in chilled unsalted butter until the mixture resembles coarse crumbs. Add egg yolk and lemon juice, mixing until just incorporated. Set aside while preheating the oven.Preheat your oven to 200°F (90°C). Form the dough into small balls, about the size of a walnut. Place on a parchment-lined baking sheet, spacing them about an inch apart. Bake for 15-20 minutes or until set but not browned.While baking, prepare the lemon filling by whisking together lemon juice, granulated sugar, cornstarch, and lemon zest in a saucepan. Cook over medium heat until thickened, about 5 minutes, then remove from heat to cool slightly.In a clean bowl, whip egg whites and cream of tartar until soft peaks form, about 3-5 minutes. Gradually add sugar, continuing to whip until stiff peaks form and meringue is glossy.Once cookies are cooled, spoon lemon filling onto each, then pipe or spread meringue on top, covering filling completely. Swirl decoratively for an attractive finish.Return cookies to the oven and bake at 200°F (90°C) for about 10 minutes until meringue is lightly browned. Avoid over-browning; remove from oven when golden.Let cool in the oven with the door slightly ajar for about 30 minutes. Once cooled, transfer to a serving platter. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 25gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 20mgSugar: 12gVitamin A: 5IUVitamin C: 10mgCalcium: 1mgIron: 2mg NotesEnsure egg whites are at room temperature for max volume. Avoid baking on humid days. Bake at a low temperature to prevent cracking. Consider chilling dough before shaping to maintain cookie shape. Tried this recipe?Let us know how it was!
