Lemon Meringue Cookies

Enjoy the delicious blend of sweet and tangy flavors in each bite of our lemon meringue cookies. Whether you’re having a get-together with friends, celebrating a baby shower, or just treating yourself to a tasty treat, these cookies are an excellent option. 

These festive cookies are perfect for the season and are great for a summer picnic or barbecue.

The mix of buttery shortbread, yummy lemon curd, and fluffy meringue topping makes for a flavor you’ll surely love.

If you love lemon cookies as much as I do, you will enjoy these Lemon Shortbread cookies, these Lemon Cake Mix Crinkles, my Sour Cream Lemon Cookies, and my Pink Lemonade cookies.

Why You’ll Love This Recipe

• Perfectly combines the zesty freshness of lemons with the sweetness of meringue
• Buttery shortbread cookies with a delightful lemon curd center and a light, fluffy meringue topping
• Easy to make with simple ingredients and minimal prep time
• Ideal for summer parties, baby showers, or as a sweet treat any time of the year

Lemon Meringue Pie Cookies Ingredients

• Unsalted butter, softened
• Granulated sugar
• Egg
• Lemon zest
• Salt
• Baking powder
• All Purpose Flour
• Lemon curd, premade or store bought

For the Meringue

• Egg whites
• Sugar
• Vanilla extract

Equipment and kitchen tools

• Stand mixer with paddle attachment or hand mixer
• large bowl if using hand mixer

How to make lemon meringues

Step 1 – Heat the oven to 350 degrees. Line your baking pan(s) with parchment paper and set aside.

In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth. Add in the egg and lemon zest. Mix until combined.

Add in the salt, baking powder, and flour, and mix until thoroughly combined. Stop the mixer, scrape the sides, and mix again.

Step 2 – Scoop out one tablespoon’s worth of dough, about the size of a ping pong ball, and shape into a sphere. Place them on your prepared baking sheets, about 3 inches apart in a single layer.

Using a rounded teaspoon, create a small indent in the center of each cookie to create a hole for the curd later on.

Step 3 – Bake in the preheated oven for approximately 14 minutes, or until the bottoms are just slightly golden brown. Allow it to cool completely before filling.

Step 4 – Place your prepared lemon curd in a piping bag for easier filling. Set aside.

To assemble, place lemon curd in the center indent of each cookie using piping bag. Pipe a small mound of meringue toward the side of the curd, where it can adhere to the cookie.

Step 5 – When ready to assemble, make the meringue. In the bowl of a stand mixer, Place egg whites, 1 tablespoon of sugar and vanilla. Mix until combined

Whip on medium speed for about a minute or two, until soft peaks. Gradually add in the remaining sugar in small increments. Continue to whip for a few more minutes, or until stiff peaks form. Do not overwhip, as it will begin to deflate.

Transfer the meringue mixture to a piping bag fitted with a large star tip.

Step 6 – To toast the meringue, you can use a kitchen torch to quickly toast the meringue or transfer the cookies to a baking sheet and set them under the broiler setting on the oven for just a minute or two. 

Rotate the pan to spread the heat evenly — watch carefully as the toasting happens very quickly once it starts to go.

Allow to cool for a few minutes before serving.

For more festive cookie recipes that are perfect for as a picnic dessert or a lunch box treat, try these Banana Pudding Cookies or these Pink Lemonade cookies.

Tips for Best Results

• Use fresh lemon zest for a burst of citrus flavor.
• Allow the cookies to cool completely before filling to prevent the lemon curd from melting.
• Be cautious not to overwhip the meringue, as it can deflate.
• Be sure to use room temperature eggs.
• Sprinkle on a pinch of salt before serving to bring out the flavors.

Substitutions and Variations

• Experiment with different citrus curds for unique flavors.
• Add a drop of yellow food coloring to the meringue for a vibrant look.
• Use a bit of lemon extract in the cookie batter for extra lemon flavor.
• ​Make homemade lemon curd for an extra special touch.

FAQs About This Recipe

More Delicious Lemon Desserts

Lemon Meringue Cookies

Raquel Pineira

These tasty Lemon Meringue Cookies are filled with lemon curd and topped with fluffy meringue. It's like a little lemon meringue pie.

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 14 minutes mins

Course Cookies

Cuisine American

Servings 18

Calories 152 kcal

Equipment

• ▢
  mixer with paddle or whisk attachment
• ▢
  large baking sheet
• ▢
  piping bag

Ingredients

  

1x2x3x

Cookies

• ½ cup unsalted butter softened
• ½ cup sugar plus ¼ c sugar divided – for rolling
• 1 egg
• 2 teaspoon lemon zest
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 ½ cups flour
• ½ cup lemon curd premade or store bought

Meringue

• 2 egg whites
• ½ cup sugar
• ¼ teaspoon vanilla

Instructions

 

• Directions:
• Preheat the oven to 350 degrees. Line your baking pan(s) with parchment and set aside.
• In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
• Add in the egg and lemon zest. Mix until combined.
• Add in the salt, baking powder and flour and mix until thoroughly combined. Stop the mixer, scrape the sides and mix again.
• Scoop out one tablespoon’s worth of dough, about the size of a ping pong ball and shape into a sphere. Place on prepared baking sheets about 3 inches apart.
• Using a rounded teaspoon, indent the center of each cookie to create a hole for the curd later on.
• Bake in the preheated oven for approximately 14 minutes or until the bottoms are just slightly golden brown. Allow to cool completely before filling.
• Place your prepared lemon curd in a piping bag for easier filling. Set aside.
• When ready to assemble, make the meringue. In the bowl of a stand mixer, combine about 1 tablespoon of sugar with the egg whites and vanilla. Whip on medium speed for about a minute or two, until soft peaks. Gradually add in the remaining sugar in small increments. Continue to whip for a few more minutes or until stiff peaks form. Do not overwhip as it will begin to deflate.
• Transfer the meringue to a piping bag fitted with a large star tip.
• To assemble – Pipe a small dollop of lemon curd in the center indent of each cookie. Pipe a small mound of meringue toward the side of the curd where it can adhere to the cookie.
• To toast the meringue – you can use a kitchen torch to quickly toast the meringue or transfer the cookies to a baking sheet and set under the broiler setting on the oven for just a minute or two. Rotate the pan to spread the heat evenly – watch carefully as the toasting happens very quickly once it starts to go.
• Allow to cool for a few minutes before serving.

Notes

• Use fresh lemon zest for a burst of citrus flavor.
• Allow the cookies to cool completely before filling to prevent the lemon curd from melting.
• Be cautious not to overwhip the meringue, as it can deflate.
• Be sure to use room temperature eggs.
• Sprinkle on a pinch of salt before serving to bring out the flavors.

Storage: Cookies can be stored in an airtight container in the fridge for up to 3 days. Do not stack the cookies.

Nutrition

Calories: 152kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 105mgPotassium: 22mgFiber: 0.3gSugar: 15gVitamin A: 171IUVitamin C: 0.3mgCalcium: 12mgIron: 1mg

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