Introduction

Have you ever wished you could combine two classic desserts into one perfect treat? These lemon meringue pie cookies capture the tangy sweetness of lemon curd, a soft buttery cookie base, and a light, fluffy meringue topping. They’re easier to make than you might think and perfect for any occasion where you want that nostalgic lemon meringue flavor in bite-sized form.

The image shows a close-up of round lemon meringue cookies on a light brown wooden surface. Each cookie has two layers: the bottom layer is a soft yellow cookie base with a slightly crumbly texture, and the top layer is a thick swirl of toasted meringue. The meringue has a smooth, glossy white peak with golden-brown edges where it is toasted, giving a contrast of light and dark tones in a spiral shape. The meringue looks soft and airy with a slightly crisp finish on the toasted parts, creating an appealing texture mix. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g light brown sugar (about 3/4 cup)

Zest from 2 lemons

90 g unsalted butter, softened (approximately 6 1/3 tablespoons)

1 large egg, at room temperature

1 teaspoon vanilla essence

160 g all-purpose flour (around 1 1/3 cups)

1 teaspoon baking powder

1/2 teaspoon salt

28 g unsalted butter, cut into cubes (2 tablespoons)

65 g white sugar (about 1/4 cup + 1 tablespoon)

40 g fresh lemon juice (roughly 3 tablespoons)

Zest of 1 lemon

2 egg yolks

1/8 teaspoon salt

2 egg whites

100 g white sugar (equivalent to 1/2 cup)

1/8 teaspoon salt

1 teaspoon cornstarch

1 teaspoon vanilla essence

Instructions

Step 1: Prepare the Cookie Dough. In a medium bowl, add the brown sugar. Zest the lemons into the bowl and rub the zest into the sugar to release oils. Add the softened butter and beat with a mixer until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla essence until combined. Add flour, baking powder, and salt, then fold gently with a spatula just until no flour streaks remain. Cover and chill in the fridge for at least 30 minutes.

Step 2: Prepare the Lemon Curd. Place cubed butter in a small bowl with a fine mesh sieve on top and set aside. In a small saucepan, combine sugar, lemon juice, lemon zest, egg yolks, and salt. Heat over medium, stirring constantly until thickened and at least 170°F (76°C). Remove from heat and strain through the sieve over the butter. Stir until butter melts and smooth. Chill in the fridge until ready.

Step 3: Bake the Cookies. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat. Using a 3-tablespoon scoop, portion dough onto sheet spacing cookies apart. Bake for 10-12 minutes until edges are golden and tops look slightly wet. Let rest on sheet for 5 minutes, then transfer to wire rack to cool.

Step 4: Make the Swiss Meringue. Combine egg whites and sugar in a small saucepan. Heat over medium while whisking constantly until 170°F (76°C). Transfer to a mixing bowl and add salt, cornstarch, and vanilla essence. Beat with a mixer until stiff peaks form.

Step 5: Assemble and Torch the Cookies. Once cooled, top each cookie with about 2 tablespoons of Swiss meringue. Swirl some lemon curd into the meringue, allowing meringue to peek through. Using a culinary torch, toast the meringue until golden. Serve immediately and enjoy!

Tips & Variations

For softer cookies, you can replace all-purpose flour with cake flour by weight.

If using salted butter, reduce added salt by 1/4 teaspoon per stick used to avoid oversalting.

Use Meyer lemons for a sweeter, less tart lemon curd, but expect a slightly different flavor profile.

Make sure egg whites and bowls are free of grease for perfect meringue peaks.

Chill the filled cookies before adding meringue to prevent curd from melting.

Storage

Store the assembled cookies in an airtight container in the refrigerator for 2-3 days. The meringue may become sticky if left at room temperature. You can prepare the cookie base and lemon curd up to 2 days ahead and store separately in the fridge. Assemble and add meringue just before serving. Cookie bases freeze well for up to 3 months; thaw overnight in the fridge before finishing.

FAQs

Can I use bottled lemon juice instead of fresh?

Yes, pure bottled lemon juice without additives works in a pinch, but fresh lemon juice will give the best bright, natural flavor.

How do I know when the meringue is ready?

The meringue is ready when it forms stiff peaks that hold their shape without collapsing. It should be glossy and smooth after beating.