Lemon Meringue Cookies

Citrusy zest meets fluffy clouds of sweetness and every bite is a symphony of tangy delight and airy indulgence in these delectable Lemon Meringue Cookies! Delicate cookies that capture the essence of the classic pie, one of the best lemon desserts, in a bite-sized treat.

Imagine a burst of sunshine on your palate, the refreshing tang of lemon dancing amidst clouds of perfectly whipped meringue. These cookies are not just a dessert; they’re a culinary masterpiece, marrying the vibrant flavors of lemon with the ethereal texture of meringue in a harmonious union.

Lemon meringue cookies with fresh lemons

Fresh lemons are a fantastic addition to baked goods for several reasons:

1. Bright Flavor: Fresh lemon juice and zest impart a vibrant, citrusy flavor that adds a refreshing tanginess to baked goods. This brightness can enhance the overall taste profile of the dish, balancing out sweetness and adding complexity.
2. Natural Acidity: Lemons contain natural acids, primarily citric acid, which can react with leavening agents like baking soda or baking powder. This reaction helps baked goods rise, resulting in a lighter texture and improved crumb structure.
3. Moisture: Lemon juice and zest contain moisture, which can help keep baked goods moist and tender, especially in recipes where fat content is relatively low. This moisture can prevent cakes, muffins, and other baked items from becoming dry or dense.
4. Aromatic Oils: The essential oils found in lemon zest contain aromatic compounds that contribute to the overall aroma and flavor of baked goods. These oils add depth and complexity, making the final product more enticing.
5. Health Benefits: Lemons are rich in vitamin C and antioxidants, which offer various health benefits. While the concentration of these nutrients in baked goods may not be significant, using fresh lemons can still contribute to a slightly healthier treat compared to artificial flavorings or extracts.

Lemon curd meringue cookies

You can make your own delicious lemon curd for these lemon meringue cookies and the flavor difference will be out of this world. Of course, there are great store bought products that save you time as well. There is nothing like rich, tangy, sweet lemon curd for a delicious dessert!

For more yummy meringue ideas, check these out:

• Lemon Meringue Pie In a Jar
• Valentines Meringue Cookies

Lemon meringue pie cookies

Now let’s get to the lemon meringue cookie recipe!

Print Recipe

Lemon Meringue Cookies

Soft, sweet cookies with a burst of lemony flavor and meringue topping

Prep Time30 minutes mins

Cook Time11 minutes mins

Total Time41 minutes mins

Course: Dessert

Cuisine: American

Keyword: cookies, lemon curd, lemon meringue, lemon meringue cookies

Servings: 18

Ingredients

• ½ c butter softened
• ½ c sugar plus ¼ c sugar divided – for rolling
• 1 egg
• 2 t lemon zest
• ½ t salt
• ½ t baking powder
• 1 ½ c flour
• ½ c lemon curd premade or store bought

For the meringue –

• 2 egg whites
• ½ c sugar
• ¼ t vanilla

Instructions

• Preheat the oven to 350 degrees. Line your baking pan(s) with parchment and set aside.
• In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
• Add in the egg and lemon zest. Mix until combined.
• Add in the salt, baking powder and flour and mix until thoroughly combined. Stop the mixer, scrape the sides and mix again.
• Scoop out one tablespoon’s worth of dough, about the size of a ping pong ball and shape into a sphere. Place on your prepared baking sheets about 3 inches apart.
• Using a rounded teaspoon, indent the center of each cookie to create a hole for the curd later on.
• Bake in the preheated oven for approximately 14 minutes or until the bottoms are just slightly golden brown. Allow to cool completely before filling.
• Place your prepared lemon curd in a piping bag for easier filling. Set aside.
• When ready to assemble, make the meringue.
• In the bowl of a stand mixer, combine about 1 tablespoon of sugar with the egg whites and vanilla.
• Whip on medium speed for about a minute or two, until soft peaks.
• Gradually add in the remaining sugar in small increments.
• Continue to whip for a few more minutes or until stiff peaks form. Do not overwhip as it will begin to deflate.
• Transfer the meringue to a piping bag fitted with a large star tip.
• To assemble – Pipe a small dollop of lemon curd in the center indent of each cookie. Pipe a small mound of meringue toward the side of the curd where it can adhere to the cookie.
• To toast the meringue – you can use a kitchen torch to quickly toast the meringue or transfer the cookies to a baking sheet and set under the broiler setting on the oven for just a minute or two. Rotate the pan to spread the heat evenly – watch carefully as the toasting happens very quickly once it starts to go.
• Allow to cool for a few minutes before serving.

Storage:  Cookies can be stored in an airtight container in the fridge for up to 3 days.  Do not stack the cookies.