Description

These Best Lemon Meringue Pie Cookies are a delightful fusion of two classic desserts—lemon meringue pie and cookies. Featuring a soft, buttery cookie base layered with tangy lemon curd and crowned with light, fluffy Swiss meringue, these bite-sized treats capture all the flavors of lemon meringue pie in a portable, fun form. Perfect for bake sales, afternoon tea, or special occasions, this recipe is make-ahead friendly and sure to be a crowd-pleaser with its fresh citrus brightness and beautifully toasted meringue topping.

Ingredients

Scale

Cookie Base

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

Lemon Curd

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

Swiss Meringue

2 egg whites
100 g white sugar (equivalent to 1/2 cup)
1/8 teaspoon salt
1 teaspoon cornstarch
1 teaspoon vanilla essence

Instructions

Prepare the Cookie Dough: In a medium mixing bowl, combine the light brown sugar and lemon zest. Rub the zest into the sugar to release fragrant oils. Add softened butter and beat with a hand or stand mixer until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla essence for one minute until fully incorporated. Gently fold in the all-purpose flour, baking powder, and salt with a rubber spatula until no flour streaks remain. Cover and chill the dough in the refrigerator for at least 30 minutes.
Prepare the Lemon Curd: Place cubed butter in a small mixing bowl with a fine mesh sieve positioned on top and set aside. In a small saucepan, mix together white sugar, fresh lemon juice, lemon zest, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and reaches at least 170°F (76°C). Remove from heat and strain the curd through the sieve over the cubed butter. Stir until butter is melted and curd is smooth. Refrigerate until ready to use.
Bake the Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Using a 3-tablespoon cookie scoop, portion the chilled dough onto the sheet with spacing for spreading. Bake for 10-12 minutes until edges are golden brown and tops look slightly wet. Let cookies rest on the hot sheet for at least 5 minutes, then transfer to a cooling rack.
Make the Swiss Meringue: Combine egg whites and sugar in a small saucepan. Heat over medium heat whisking constantly until the mixture reaches 170°F (76°C). Pour the mixture into a clean mixing bowl and add salt, cornstarch, and vanilla essence. Beat with a mixer fitted with a whisk attachment until stiff peaks form and the meringue is glossy and stable.
Assemble and Torch the Cookies: Once cookies have cooled to room temperature, spread approximately 2 tablespoons of Swiss meringue on each cookie. Swirl some lemon curd into the meringue to create a peek-a-boo effect of lemon filling. Use a culinary torch to toast the meringue evenly until golden brown and slightly caramelized. Serve immediately and enjoy.

Notes

Use room temperature egg whites and a completely clean, grease-free bowl when making meringue for best volume and stability.
Constant stirring while cooking lemon curd prevents scrambling; remove from heat and strain immediately if lumps form.
Do not overmix cookie dough after adding flour to maintain a tender and buttery texture.
Chill cookies with lemon curd before adding meringue to prevent melting or spreading of the filling.
Store assembled cookies in an airtight container in the fridge for 2-3 days; meringue topping may become sticky at room temperature.
You can make the cookie base and lemon curd up to 2 days in advance; add meringue topping only on the day of serving.
Freeze plain cookie bases for up to 3 months in a freezer-safe container; thaw overnight in fridge before assembling.

Prep Time: 30-45 minutes
Cook Time: 15-20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon meringue pie cookies, lemon cookies, meringue cookies, lemon curd cookies, baked lemon desserts, Swiss meringue, portable lemon pie, citrus cookies