Simple Lemon Meringue Pie Cookies

If you ask me, lemon meringue pie is one of the best desserts ever invented.

These cookies take all the flavors of that classic pie and pack them into a handheld treat. Soft lemon cookies act as the base, topped with a tangy lemon curd that’s bright and smooth.

The whole thing gets finished with a cloud of toasted meringue that’s crispy on the outside and marshmallowy inside. It’s a three-part cookie that looks fancy but comes together easier than you’d think.

They’re perfect for when you want something special without pulling out a pie pan, and they disappear fast at parties.

What Kind of Lemons Should I Use?

For these lemon meringue pie cookies, fresh lemons are definitely the way to go. You’ll need about 3-4 medium lemons to get both the zest and juice required for this recipe. Meyer lemons are a great choice if you can find them – they’re slightly sweeter and less acidic than regular lemons, which gives you that classic lemon meringue pie flavor. That said, regular Eureka or Lisbon lemons from your grocery store work perfectly fine too. When you’re zesting, make sure to only get the yellow part of the peel and avoid the white pith underneath, as it can add bitterness to your lemon curd filling.

Options for Substitutions

These cookies have a few key components, so here’s what you can swap if needed:

• Butter: You can use margarine or shortening in place of butter for the cookie base, though butter gives the best flavor. If using shortening, you might want to add a pinch of extra salt.
• Lemon essence: If you don’t have lemon essence, use lemon extract instead – they’re pretty much the same thing. You can also use vanilla extract if that’s all you have, but you’ll lose some of that lemony punch.
• Fresh lemons: While fresh lemon juice and zest give the best flavor for the curd, you can use bottled lemon juice in a pinch. Just skip the zest if you’re going this route, or add a bit more lemon extract to boost the flavor.
• Cornstarch: For the lemon curd, you can swap cornstarch with an equal amount of arrowroot powder. The texture will be slightly different but it’ll still work.
• Cream of tartar: Don’t have cream of tartar for the meringue? Use 1 teaspoon of lemon juice or white vinegar instead. This helps stabilize the egg whites just like cream of tartar does.

Watch Out for These Mistakes While Baking

The biggest mistake when making lemon meringue pie cookies is not tempering your egg yolks properly when adding the hot lemon mixture – pour it slowly while whisking constantly, or you’ll end up with scrambled eggs instead of smooth curd. Another common issue is undercooking the lemon filling, which needs to thicken completely on the stovetop before cooling, so don’t rush this step or your filling will be runny and slide right off the cookies. When making the meringue, make sure your bowl and beaters are completely clean and free of any grease, since even a tiny bit of fat will prevent the egg whites from reaching stiff peaks. Finally, if you’re using a kitchen torch to brown the meringue, keep it moving constantly and hold it about 3-4 inches away from the surface to avoid burning spots while achieving that perfect golden color.

What to Serve With Lemon Meringue Pie Cookies?

These cookies are pretty rich and sweet on their own, so they pair really well with a hot cup of coffee or tea to balance out all that lemony goodness. I love serving them alongside fresh berries like raspberries or blueberries, which add a nice tart contrast to the sweet meringue topping. They’re also great as part of a dessert spread at parties – just arrange them on a platter with some shortbread cookies and chocolate chip cookies so guests can mix and match. If you’re feeling fancy, a scoop of vanilla ice cream on the side turns these into a proper dessert plate that everyone will love.

Storage Instructions

Store: These cookies are best enjoyed within 1-2 days since the meringue topping doesn’t hold up as well as regular cookies. Keep them in a single layer in an airtight container at room temperature, and try not to stack them or the meringue might get squished. If you need to stack, put parchment paper between the layers.

Refrigerate: You can pop these in the fridge if your kitchen is warm or humid, but know that the meringue might weep a little or get sticky. Store them in a container with the lid slightly ajar to let moisture escape. They’ll keep for about 3 days this way, though the texture won’t be quite as perfect as day one.

Make Ahead: Here’s a tip – bake the cookie bases and make the lemon curd filling up to 2 days ahead. Store the cookies in an airtight container and keep the curd in the fridge. Then pipe on the meringue and torch it right before serving for the freshest results!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4100
• Protein: 45-55 g
• Fat: 170-190 g
• Carbohydrates: 530-570 g

Ingredients

For the cookies:

• 1.25 cups unsalted butter
• 1.75 cups granulated sugar
• 1 large egg
• 1 egg yolk
• 2 tsp lemon essence
• 0.5 tsp vanilla extract
• 1.75 tsp baking powder
• 1 tsp baking soda
• 0.75 tsp salt
• 2.75 cups all-purpose flour

For the lemon filling:

• 5 large egg yolks
• 6 tbsp cornstarch
• 0.75 cup granulated sugar
• 0.5 tsp salt
• 0.75 cup water
• zest of 4 lemons (grated finely)
• 0.6 cup fresh lemon juice

For the meringue:

• 5 large egg whites (room temperature)
• 0.5 tsp cream of tartar
• 0.6 cup granulated sugar
• 1 pinch salt

Step 1: Prepare the Cookie Dough

• 1.25 cups unsalted butter
• 1.75 cups granulated sugar
• 1 large egg
• 1 egg yolk
• 2 tsp lemon essence
• 0.5 tsp vanilla extract
• 1.75 tsp baking powder
• 1 tsp baking soda
• 0.75 tsp salt
• 2.75 cups all-purpose flour

Preheat your oven to 350°F.

In a large bowl, cream together the softened butter and 1.75 cups granulated sugar until light and fluffy, about 2-3 minutes.

Add the egg, egg yolk, lemon essence, and vanilla extract, mixing until fully combined.

In a separate bowl, whisk together the baking powder, baking soda, salt, and all-purpose flour.

Add the dry ingredient mixture to the wet ingredients and stir until just combined into a cohesive dough.

I like to use room-temperature butter for creaming—it incorporates air more easily and gives you fluffier cookies.

Step 2: Shape and Bake the Cookie Bases

• cookie dough from Step 1

Roll the dough into 1-tablespoon-sized balls and place them on a baking sheet, spacing them about 1 inch apart.

Bake at 350°F for 8 minutes, until the edges are just set but the centers remain slightly soft—they should not be fully baked since they’ll firm up as they cool and later receive the hot lemon filling.

Remove from the oven and allow the cookies to cool completely on the baking sheet before handling.

Step 3: Build the Lemon Curd Filling

• 5 large egg yolks
• 6 tbsp cornstarch
• 0.75 cup granulated sugar
• 0.5 tsp salt
• 0.75 cup water
• zest of 4 lemons
• 0.6 cup fresh lemon juice

While the cookies cool, whisk the 5 large egg yolks in a bowl and set aside.

In a medium saucepan, combine the lemon zest, lemon juice, water, cornstarch, 0.75 cup granulated sugar, and 0.5 tsp salt.

Cook over medium heat, stirring frequently, until the mixture simmers and thickens slightly, about 3-5 minutes.

Slowly pour about half of the hot lemon mixture into the whisked egg yolks while stirring constantly to temper them and prevent scrambling.

Return this mixture to the saucepan with the remaining lemon filling and cook, stirring continuously, for another 1-3 minutes until the curd is thick enough to coat the back of a spoon.

Remove from heat and let cool for a few minutes before using.

I find that tempering the yolks gradually prevents lumps and gives you the silkiest curd.

Step 4: Prepare the Meringue Topping

• 5 large egg whites
• 0.5 tsp cream of tartar
• 0.6 cup granulated sugar
• 1 pinch salt

In a heatproof bowl, combine the 5 large egg whites (at room temperature), 0.5 tsp cream of tartar, 0.6 cup granulated sugar, and a pinch of salt.

Set the bowl over a pot of simmering water (making sure the bottom doesn’t touch the water) and whisk constantly until the mixture is warm to the touch and the sugar has fully dissolved, about 3-5 minutes.

Transfer the mixture to a mixer and beat on medium-high speed until stiff, glossy peaks form—this creates a stable meringue that won’t weep.

Room-temperature egg whites whip to greater volume than cold ones, so plan ahead if you have time to let them sit out.

Step 5: Assemble and Torch the Cookies

• cooled cookies from Step 2
• lemon curd filling from Step 3
• meringue topping from Step 4

Spoon or pipe about 1 teaspoon of the lemon curd filling from Step 3 onto the center of each cooled cookie.

Top each with a generous dollop of the meringue from Step 4, using the back of a spoon to create decorative peaks.

Using a kitchen torch, carefully brown the meringue peaks until they turn golden-brown and slightly caramelized, rotating each cookie as needed to ensure even browning.

Work quickly and don’t hold the torch in one spot too long to avoid burning the meringue.

Simple Lemon Meringue Pie Cookies

Delicious Simple Lemon Meringue Pie Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 36 cookies

Calories 3950 kcal

Ingredients

  

For the cookies

• 1.25 cups unsalted butter
• 1.75 cups granulated sugar
• 1 large egg
• 1 egg yolk
• 2 tsp lemon essence
• 0.5 tsp vanilla extract
• 1.75 tsp baking powder
• 1 tsp baking soda
• 0.75 tsp salt
• 2.75 cups all-purpose flour

For the lemon filling

• 5 large egg yolks
• 6 tbsp cornstarch
• 0.75 cup granulated sugar
• 0.5 tsp salt
• 0.75 cup water
• zest of 4 lemons (grated finely)
• 0.6 cup fresh lemon juice

For the meringue

• 5 large egg whites (room temperature)
• 0.5 tsp cream of tartar
• 0.6 cup granulated sugar
• 1 pinch salt

Instructions

 

• Preheat your oven to 350°F. In a large bowl, cream together the softened butter and 1.75 cups granulated sugar until light and fluffy, about 2-3 minutes. Add the egg, egg yolk, lemon essence, and vanilla extract, mixing until fully combined. In a separate bowl, whisk together the baking powder, baking soda, salt, and all-purpose flour. Add the dry ingredient mixture to the wet ingredients and stir until just combined into a cohesive dough. I like to use room-temperature butter for creaming—it incorporates air more easily and gives you fluffier cookies.
• Roll the dough into 1-tablespoon-sized balls and place them on a baking sheet, spacing them about 1 inch apart. Bake at 350°F for 8 minutes, until the edges are just set but the centers remain slightly soft—they should not be fully baked since they'll firm up as they cool and later receive the hot lemon filling. Remove from the oven and allow the cookies to cool completely on the baking sheet before handling.
• While the cookies cool, whisk the 5 large egg yolks in a bowl and set aside. In a medium saucepan, combine the lemon zest, lemon juice, water, cornstarch, 0.75 cup granulated sugar, and 0.5 tsp salt. Cook over medium heat, stirring frequently, until the mixture simmers and thickens slightly, about 3-5 minutes. Slowly pour about half of the hot lemon mixture into the whisked egg yolks while stirring constantly to temper them and prevent scrambling. Return this mixture to the saucepan with the remaining lemon filling and cook, stirring continuously, for another 1-3 minutes until the curd is thick enough to coat the back of a spoon. Remove from heat and let cool for a few minutes before using. I find that tempering the yolks gradually prevents lumps and gives you the silkiest curd.
• In a heatproof bowl, combine the 5 large egg whites (at room temperature), 0.5 tsp cream of tartar, 0.6 cup granulated sugar, and a pinch of salt. Set the bowl over a pot of simmering water (making sure the bottom doesn't touch the water) and whisk constantly until the mixture is warm to the touch and the sugar has fully dissolved, about 3-5 minutes. Transfer the mixture to a mixer and beat on medium-high speed until stiff, glossy peaks form—this creates a stable meringue that won't weep. Room-temperature egg whites whip to greater volume than cold ones, so plan ahead if you have time to let them sit out.
• Spoon or pipe about 1 teaspoon of the lemon curd filling from Step 3 onto the center of each cooled cookie. Top each with a generous dollop of the meringue from Step 4, using the back of a spoon to create decorative peaks. Using a kitchen torch, carefully brown the meringue peaks until they turn golden-brown and slightly caramelized, rotating each cookie as needed to ensure even browning. Work quickly and don't hold the torch in one spot too long to avoid burning the meringue.