Lemon Meringue Cookies

These Lemon Meringue Cookies are made with a shortbread cookie base, filled with tangy lemon crud and finished off with fluffy meringue topping. They are a great handheld sweet treat.

Course Cookies

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings Cookies

Calories 64kcal

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

Store any leftover cookies in an airtight container in the refrigerator for up to 2 days.

Nutrition