Description

Craving the tangy zest of lemons combined with the creamy fluffiness of meringue? These Lemon Meringue Pie Cookies are a delightful bite-sized version of the classic dessert. Featuring a buttery shortbread crust, zesty lemon curd, and light, glossy Italian meringue, these cookies deliver a perfect balance of sweet and tangy flavors. Whether you’re an experienced baker or a beginner, this recipe is simple yet elegant, making it a great choice for brunches, tea parties, or everyday indulgence.

Ingredients

Shortbread Base

Softened salted butter
Granulated sugar
Vanilla extract
All-purpose flour
Cornstarch

Lemon Curd

Fresh lemon juice
Lemon zest
Granulated sugar
Egg yolks
Unsalted butter, cubed

Italian Meringue

Egg whites
Granulated sugar
Water
Cream of tartar

Instructions

Step 1: Make the Shortbread Base

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper
In a large bowl, cream butter and sugar until light and fluffy, then mix in vanilla extract
Gradually add flour and cornstarch, mixing until the dough comes together; it may feel crumbly, but that’s normal
Scoop about one tablespoon of dough per cookie, roll into balls, and slightly flatten on the baking sheet
Use the back of a spoon to press an indentation in the center of each cookie
Bake for 12–14 minutes or until the edges turn golden brown, then let cool completely before adding toppings

Step 2: Prepare the Lemon Curd

Rub the lemon zest into the sugar to release its natural oils
In a saucepan, whisk together egg yolks, sugar, and lemon juice
Cook over medium heat, stirring constantly until the mixture thickens to 165–170°F
Remove from heat and whisk in the butter cubes until smooth
Strain the curd through a fine-mesh sieve to remove lumps
Let it cool, then refrigerate for at least one hour or overnight for deeper flavor

Step 3: Make the Italian Meringue

In a saucepan, combine sugar and water and heat until it reaches 240°F
While the syrup heats, whip the egg whites with cream of tartar until soft peaks form
Slowly drizzle in the hot syrup while continuing to whip at high speed
Beat until stiff, glossy peaks form, about three to four minutes

Step 4: Assemble the Cookies

Add one teaspoon of lemon curd to the center of each cooled shortbread cookie
Pipe or spoon Italian meringue on top of the lemon curd
Lightly torch the meringue until golden brown, or broil for one to two minutes under a watchful eye

Notes

Make the lemon curd a day in advance to enhance its flavor
Store cookies in an airtight container in the refrigerator for up to two days; allow them to come to room temperature before serving
For a twist, try using lime or orange curd, or drizzle white chocolate over the meringue for extra sweetness

Prep Time: 20 minutes
Cook Time: 12–14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Lemon Meringue Cookies, Lemon Curd Cookies, Italian Meringue, Shortbread Cookies