Lemon Meringue Pie Cookies
Ingredients
- ¾ cunsalted butter
softened
- 1 ½ cgranulated sugar
- 1egg
large
- 1egg yolk
large
- 1 ½ tspvanilla extract
- 2 ¼ call-purpose flour
- ¼ ccornstarch
- 1 tspbaking soda
- ½ tspkosher salt
- 8 ozlemon curd
I used homemade lemon curd but storebought would work too), (approx.
- 2egg whites
large
- 1 tspvanilla extract
- 1 pinchcream of tartar
- 1 pinchkosher salt
- ⅓ cgranulated sugar
- 1 tbspcornstarch
Directions
To make the cookies
- 1
Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- 2
Place the butter and sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (about 3 to 5 minutes).
- 3
Add the egg, and beat on medium-high speed until incorporated.
- 4
Stir in the egg yolk and vanilla until combined.
- 5
Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda, and salt.
- 6
Stir together until incorporated.
- 7
Use a 1.5-tablespoon cookie scoop to portion and roll the cookie dough into balls, placing them on the prepared baking sheets and allowing two inches in between for spreading.
- 8
Dip the back of a teaspoon into flour and press a well into the center of each unbaked cookie.
- 9
Bake the cookies (one sheet at a time) in the center rack of the oven for 6 to 10 minutes, or until the edges are set and just barely beginning to turn golden. (Take care not to over-bake, or the cookies will not be as soft.)
- 10
Gently shape the cookies as needed, while hot from the oven.
- 11
Cool on the baking sheet, then top each cookie with about 1 tablespoon of lemon curd.
- 12
Decorate with meringue and brulee with a torch to brown.
To make the meringue
- 1
Place the egg whites, vanilla, cream of tartar, and salt in a large bowl and whip on low speed until foamy.
- 2
Stir the sugar and cornstarch together in a small bowl, then (while continuing to whip) add it to the egg whites in a slow, steady stream.
- 3
When all the sugar has been added, turn the mixer up to high speed and whip until very stiff.
Lemon Meringue Pie Cookies
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About this Recipe
Lemon Meringue Pie Cookies: A Zesty Handheld Delight
Get ready to experience the beloved flavors of classic lemon meringue pie in a delightful, bite-sized package! These Lemon Meringue Pie Cookies are an absolute dream come true for anyone who loves that perfect balance of sweet, tart, and creamy. Imagine a soft, buttery sugar cookie base, generously filled with bright, tangy lemon curd, and crowned with a swirl of fluffy, toasted meringue. It's all the sunny charm of your favorite pie, perfectly portioned for snacking, sharing, or simply savoring.
Our Lemon Meringue Pie Cookie recipe takes the best elements of a classic dessert and transforms them into an irresistible cookie form. The secret lies in the harmonious layers: a tender, slightly chewy sugar cookie provides the perfect foundation, offering a comforting buttery sweetness. Nestled within is a vibrant burst of lemon, whether you opt for a luscious homemade lemon curd or a quality store-bought version for convenience. Finally, the elegant, airy meringue topping is lightly toasted to golden perfection, adding a delicate sweetness and a beautiful visual appeal that makes these Lemon Meringue Pie sugar cookies truly special.
These portable treats are fantastic for any occasion, from casual gatherings to elegant dessert platters.
- Tip for Success: For that perfect golden meringue finish, a kitchen torch offers excellent control. If you don't have one, a quick moment under the broiler will do the trick – just watch it carefully!
- Flavor Twist: Consider adding a touch of lemon zest to your cookie dough for an extra citrusy punch, or a tiny sprinkle of sea salt over the meringue to balance the sweetness.
- Serving Suggestion: Serve these stunning Lemon Meringue Pie cookies with a cup of tea or as the star dessert at your next brunch. They're guaranteed to impress with their intricate flavors and charming presentation.