A Cookie Inspired by a Classic Dessert
Lemon meringue pie has always felt like sunshine on a plate to me. Tart, sweet, creamy, and airy all at once. These Lemon Meringue Pie Cookies were born from that same craving, but in a more casual, hand-held form. They have a soft, buttery lemon cookie base, a silky homemade lemon curd center, and a fluffy toasted meringue topping that smells incredible the moment it meets the flame.
They look impressive, but I promise they’re completely doable at home. If you enjoy baking with layers and textures, this recipe is deeply satisfying. Every step builds flavor, and when you finally take a bite, you get that familiar lemon pie experience in cookie form.
Ingredients You’ll Need for Each Layer
This recipe has three components: the lemon cookie base, the lemon curd, and the meringue topping. It looks like a lot on paper, but each part is straightforward when taken step by step.
Cookie Dough
- 150 g light brown sugar
- Zest from 2 lemons
- 90 g unsalted butter, softened
- 1 large egg, at room temperature
- 1 teaspoon vanilla essence
- 160 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Lemon Curd
- 28 g unsalted butter, cut into cubes
- 65 g white sugar
- 40 g fresh lemon juice
- Zest of 1 lemon
- 2 egg yolks
- 1/8 teaspoon salt
Meringue Topping
- 2 egg whites
- 100 g white sugar
- 1/8 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon vanilla essence
Building the Lemon Sugar Base for Maximum Flavor
Start by adding the light brown sugar and lemon zest to a mixing bowl. This is one of my favorite steps. Rub them together with your fingers until the sugar feels slightly damp and intensely fragrant. You’ll notice the lemon oils releasing almost immediately, and the aroma alone tells you this will be good.
Add the softened butter and beat until the mixture looks light and fluffy. This takes a couple of minutes, and it’s worth letting it get properly airy. Mix in the egg and vanilla essence until smooth and fully combined.
Mixing, Chilling, and Shaping the Cookie Dough
Once the wet ingredients are ready, add the flour, baking powder, and salt. Gently fold everything together just until no dry flour remains. The dough should be soft and slightly sticky, not stiff.
Cover the dough and chill it in the refrigerator. This step makes a big difference. Chilling firms up the dough, prevents spreading, and gives you that thick, bakery-style cookie texture with soft centers.
Making a Smooth, Tangy Homemade Lemon Curd
While the dough chills, it’s time to make the lemon curd. Combine the white sugar, lemon juice, lemon zest, egg yolks, and salt in a saucepan. Cook over medium heat, stirring constantly. Don’t walk away here—lemon curd thickens quickly.
After several minutes, the mixture will start to coat the back of a spoon. Once thickened, strain it immediately over the cubed butter. Stir until the butter melts completely and the curd becomes glossy and smooth. Chill the curd until you’re ready to assemble the cookies. It should be thick but spreadable.
Baking the Cookies to Soft, Golden Perfection
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the chilled dough onto the baking sheet, spacing the cookies evenly to allow for gentle spreading.
Bake until the edges are lightly golden while the centers still look slightly soft. That soft center is exactly what you want—it sets as the cookies cool. Let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Creating a Stable, Fluffy Meringue
For the meringue, combine the egg whites and sugar in a saucepan. Heat gently while whisking constantly until the mixture is hot to the touch and the sugar has dissolved. This step helps stabilize the meringue and gives it that silky texture.
Transfer the mixture to a mixing bowl. Add the salt, cornstarch, and vanilla essence, then whip until stiff, glossy peaks form. The meringue should hold its shape and look smooth, not grainy.
Assembling and Torch-Toast the Cookies
Once the cookies are completely cool, spoon a small amount of lemon curd onto each one. Add a generous swirl of meringue on top, then gently swirl a bit of the lemon curd into the meringue for that classic lemon meringue pie look.
Use a kitchen torch to lightly toast the meringue until golden. The smell at this point is unreal—sweet, marshmallow-like, with a hint of caramelization. If you don’t have a torch, you can briefly place them under a broiler, but watch closely.
Serving and Storing Lemon Meringue Pie Cookies
These cookies are best enjoyed the same day, when the textures are at their peak. The contrast between soft cookie, creamy curd, and airy meringue is what makes them special.
If you need to store them, keep them in the refrigerator in a single layer. They’ll hold up for about two days, though the meringue may soften slightly over time.
Variations and Small Baking Tips
You can make the cookies slightly smaller for a more delicate dessert platter or add a touch of crushed graham crackers to the cookie dough for a subtle pie-crust nod. If your lemon curd feels too thick, let it sit at room temperature for a few minutes before assembling.
One small tip from experience: wipe the bowl and whisk clean before whipping the egg whites. Even a trace of fat can affect how well the meringue whips.
Lemon Meringue Cookie FAQ
Can I make parts of this recipe ahead of time?
Yes. The cookie dough and lemon curd can be made a day ahead and stored in the fridge. Assemble and torch the meringue the day you plan to serve.
Why did my meringue weep or collapse?
This usually happens if the sugar wasn’t fully dissolved or the meringue was under-whipped. Heating the egg whites properly helps prevent this.
Can I skip the torch?
You can, but the toasted flavor really completes the cookie. If using the oven broiler, keep the cookies very close and watch constantly.
Are these very sweet?
They’re balanced. The tart lemon curd cuts through the sweetness beautifully, which is why I keep going back for another one.
These Lemon Meringue Pie Cookies take a little time, but every step feels worth it once you see that golden meringue and take the first bite. They’re bright, nostalgic, and just plain fun to bake.
