Lemon Meringue Cookies
These Lemon Meringue Cookies are a delightful treat for anyone who loves the tangy taste of lemon and the fluffy sweetness of meringue. Whether you are looking for a fun baking project or just want to satisfy your sweet tooth, these cookies are sure to please.
Lemon desserts are always a hit, and these cookies offer a unique twist on the classic lemon meringue pie. If are you fan of lemon desserts, then next time give this Lemon Bundt Cake or these Lemon Bars a try.
Table of contents
❤️ Why You’ll Love This Recipe
- Bursting with Flavor: This lemon meringue recipe combines the perfect balance of tangy, sweet, and creamy flavors that will wow your taste buds.
- Simple Ingredients: You only need a handful of easy-to-find ingredients to whip up this zesty dessert.
- Perfect for Any Occasion: Whether it’s a family dinner, a potluck, or a special treat for yourself, this recipe is always a crowd-pleaser!
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- butter
- sugar
- egg
- flour
- lemon zest
- lemon juice
- vanilla extract
- salt
- lemon crud
- egg whites
🔪 How to Make Lemon Meringue
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large bowl, cream butter and sugar until light and fluffy. Add in the egg, lemon zest, lemon juice and vanilla and mix.
- Add in the flour and salt, mix until combined.
- Roll the dough into small balls (about 1”) and place on a baking sheet spaced about 2” apart. Use your thumb or spoon to gently press an indent into each cookie. Bake for 10-12 minutes until the edges are lightly golden. Let cool.
- To make the meringue, in a large bowl, beat the egg whites until frothy. Add the lemon juice and vanilla, then gradually add the sugar, beating on high until stiff, glossy peaks form (about 2-3 minutes).
- Spoon about a ½ tsp of lemon curd into the center of each cooled cookie. Spoon or pipe a small dollop of meringue onto each cookie.
- Return the cookies to the oven and back at 325 for 8-10 minutes, or until the meringue is lightly golden.
🥄 Equipment
List of equipment needed to make this recipe.
- large bowl
- Electric mixer
- cookie sheet or baking sheet
- chilled large mixing bowl
- piping bag with #2D tip
- Kitchen torch – optional
🥫 Storage
Storage – Once your delicious lemon meringue cookies are cooled, store them in an airtight container at room temperature for up to 2 days. If you plan on keeping them longer, store them in the fridge for up to a week. For best results, place parchment paper between layers of cookies to prevent sticking.
Serve With
These cookies are delicious on their own with a warm cup of tea or a cold glass of milk. You can also serve them with your favorite meal, such as this Tomato Butter Pasta.
💭 Tips
- Make sure to preheat your oven properly to ensure even baking. An accurate oven temperature can make all the difference!
- Use room temperature ingredients, like butter and eggs, for smoother mixing and a more consistent dough.
- Don’t overmix the dough once you’ve added the dry ingredients—this helps the cookies stay soft and tender.
- For perfectly shaped cookies, use a cookie scoop to portion out the dough evenly. It keeps the sizes consistent, too!
- If you like softer cookies, bake them for the shorter end of the recommended time. For crispier edges, leave them in a bit longer.
⁉️ FAQ
Do you have questions about this lemon meringue cookies recipe? Here are the answers to the most commonly asked questions.
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days. Just make sure to wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh. When you’re ready to bake, let the dough sit at room temperature for about 10-15 minutes if it’s too firm to scoop.
Yes, these cookies freeze beautifully! Once baked and cooled, store them in an airtight container or freezer bag. They’ll keep well in the freezer for up to 3 months. To enjoy, just let them thaw at room temperature, and they’ll taste just as fresh as when you made them.
🍽 More Cookie Recipes
Do you enjoy cookies? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Lemon Meringue Cookies
Equipment
- large bowl
- Electric mixer
- cookie sheet or baking sheet
- chilled large mixing bowl
- piping bag with #2D tip
- Kitchen torch – optional
Ingredients
- 1 cup butter softened
- ½ cup sugar
- 1 egg
- 2 cups flour
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- ½ teaspoon vanilla
- ¼ teaspoon salt
- ½ cup lemon curd
Meringue
- 2 egg whites
- ½ cup sugar
- ½ teaspoon lemon juice
- ¼ teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, cream butter and sugar until light and fluffy. Add in the egg, lemon zest, lemon juice and vanilla and mix.
- Add in the flour and salt, mix until combined.
- Roll the dough into small balls (about 1”) and place on a baking sheet spaced about 2” apart. Use your thumb or spoon to gently press an indent into each cookie.
- Bake for 10-12 minutes until the edges are lightly golden. Let cool.
- Spoon about a ½ tsp of lemon curd into the center of each cooled cookie.
- To make the meringue, in a large bowl, beat the egg whites until frothy. Add the lemon juice and vanilla, then gradually add the sugar, beating on high until stiff, glossy peaks form (about 2-3 minutes).
- Spoon or pipe a small dollop of meringue onto each cookie. (Piping tip #2D used in photos)
- Return the cookies to the oven and back at 325 for 8-10 minutes, or until the meringue is lightly golden. (Also can use a kitchen torch to slightly brown the tops after baking the meringue)
- Let the cookies cool completely before serving.
- Store any leftover cookies in an airtight container in the refrigerator for up to 2 days.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
I loved these cookies. I skipped the toasting. I’ve never been very good with the torch! LOL.