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5 from 2 votes
A top-down view of lemon meringue pie cookies with golden crust, silky filling and toasted marshmallows.
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Lemon Meringue Pie Cookies
Prep Time
50 mins
Cook Time
15 mins
Chill Time
4 hrs
Total Time
5 hrs 5 mins
 

My Lemon Meringue Pie Cookies turn the classic pie into easy individual treats with tangy lemon curd and fluffy toasted meringue.

Servings: 12 cookies
Author: Gemma Stafford
Ingredients
Lemon Curd Filling
  • 2 large eggs , at room temperature
  • ⅔ cup (5 oz / 142 g) granulated sugar
  • ¼ cup (2 fl oz / 60 ml) freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup (2 oz / 57 g) butter , softened
Lemon Meringue Pie Cookie Dough
Meringue Topping
  • 4 large egg whites , at room temperature
  • ⅔ cup (5 oz / 142 g) granulated sugar
  • ¼ teaspoon cream of tartar
Instructions
To Make the Lemon Curd Filling

  1. Place a fine-mesh sieve over a medium heatproof bowl and set aside.

  2. In a separate medium heatproof bowl, whisk together the eggs and granulated sugar until smooth.

  3. Bring the lemon juice and lemon zest to a simmer in a small saucepan over medium heat.

  4. Slowly pour the lemon juice into the egg mixture while whisking constantly.

  5. Return to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon, about 5 minutes.

  6. Strain through the sieve, then whisk in the butter until melted and smooth.

  7. Press cling wrap directly onto the surface and cool for 1 hour, then refrigerate until fully chilled and set, about 2 hours.

To Make the Lemon Meringue Pie Cookie Dough

  1. Line a 13 x 18 inch (33 x 46 cm) baking sheet with parchment paper and set aside.

  2. In a medium bowl, combine the flour, 1 cup (3 ½ oz / 99 g) Graham cracker crumbs, baking powder and baking soda. Set aside

  3. In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld mixer and a large bowl), cream the butter, granulated sugar, dark brown sugar and salt on medium-high speed for 3 minutes, until pale and fluffy.

  4. Turn the speed to medium-low and add in the egg and vanilla extract.

  5. Reduce speed to low and stir in the flour mixture just until combined.

  6. Divide and roll the dough into 12 equal balls (about 3 tablespoons / 45 g each).

  7. Roll each ball in the remaining ⅓ cup (1 oz / 28 g) Graham cracker crumbs.

  8. Use a tablespoon to press deep indentations into the centers, then arrange in 4 rows of 3 cookies each on the prepared baking sheet.

  9. Cover with cling wrap and refrigerate for 1 hour, until firm.
To Bake and Fill Lemon Meringue Pie Cookies

  1. Preheat the oven to 350°F (180°C).

  2. Bake for 10 minutes, until the edges are lightly golden but the centers are not quite set.

  3. Remove from the oven and re-form the indentations if needed, then fill each cookie with about 1 tablespoon of lemon curd.

  4. Bake for an additional 3–5 minutes, until the edges are golden brown and the filling is just set.

  5. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

To Make the Meringue Topping

  1. In a heatproof bowl set over simmering water, combine the egg whites, granulated sugar and cream of tartar.

  2. Cook, whisking constantly, until the sugar is fully dissolved and the mixture feels smooth when rubbed between your fingers.

  3. Transfer to the bowl of a stand mixer fitted with a whisk attachment (or use a handheld electric mixer) and whip on high speed for 5–8 minutes, until stiff, glossy peaks form.

To Assemble and Serve the Lemon Meringue Pie Cookies

  1. Pipe the meringue onto the cooled cookies using a piping bag fitted with a large petal tip.

  2. Toast the meringue with a kitchen torch until lightly golden.

  3. Serve immediately with coffee or tea. Store leftovers in a single layer, loosely covered with cling wrap, in the refrigerator for up to 1 day.
Recipe Notes
  • Plan ahead for the curd since it needs time to chill and set fully. Making the curd a few hours ahead and up to two weeks (stored in the fridge) before will make assembly much easier.
  • Use high-quality store-bought lemon curd if you prefer.
  • If your curd is too thick to strain, return it to very low heat and whisk while adding 1 teaspoon of warm lemon juice or water. Strain as soon as the curd loosens.
  • Cool the filled cookies completely before adding meringue.
  • If you don't want to pipe the meringue, spoon it on top of the cookies and swirl it a bit with an offset spatula or the back of a spoon. Wet the spatula or spoon to make swirling easier.
  • To make sure your eggs are whipped to stiff peaks, check that the whites hold their shape when the mixer is removed from the bowl. See How Long Do You Whip Egg Whites? for more tips.
  • Reshape the cookies while hot to re-form the divots: The cookie dough will puff slightly during the first bake. Re-pressing the centers while they are hot ensures adequate space for the curd and prevents overflow.
  • Don't overbake: After the first round of baking, the cookies need to be slightly underbaked so you can re-form the divots and add the curd.
  • Make sure the egg whites are properly cooked by rubbing a drop of uncooked meringue between your fingers. The sugar should be fully dissolved and feel completely smooth before whipping.
  • If you don’t have cream of tartar, substitute 1 teaspoon white vinegar or lemon juice to help stabilize the egg whites.
  • Torch carefully, keeping the flame moving as you toast the meringue. This will prevent scorching and create an even color.
  • If you don’t have a kitchen torch, you can place the piped cookies briefly under the oven's broiler. Watch carefully so they don’t burn.
  • Use my Homemade Raspberry Curd instead of lemon curd for a fruity, bright-pink cookie.