Lemon Meringue Pie Cookies

What are Lemon Meringue Pie Cookies? 🍋

Big, buttery lemon infused sugar cookies filled with silky lemon curd, then topped with little swirls of meringue that are lightly toasted for that signature marshmallow finish. They’re bright, sweet, tart and tangy hand-held show-stoppers.

These cookies are great served year-round and for almost any occasion. During the cold winter months lemon is my go-to flavor to brighten the dessert table. Lemon is also the perfect flavor to usher in the warmer days of spring and summer.

Key Components

Lemon sugar cookie dough

For the cookie dough we gather all-purpose flour, salt, fresh lemon zest, a little cream cheese for extra tanginess, unsalted butter, granulated sugar, egg yolks and vanilla extract. You’ll also need some additional granulated or coarse sugar for rolling the cookie dough balls.

Lemon curd filling

We tested this recipe using our homemade lemon curd filling. However, you should be able to use store-bought if preferred. Homemade lemon curd is much more cost effective than good quality store-bought and it can be made days ahead. Bonus!

Our lemon curd sets up beautifully once the cookies have cooled.

Our recipe for lemon curd is easy to make and practically fail-proof. It’s loaded with fresh lemon juice and zest for lots of zing! We’ve used it as a filling and topping for cake, pudding, ice cream, tarts and even crepes.

All-purpose meringue

You’ll have two leftover egg whites after making the cookie dough. These can be used to make our silky, homemade meringue. You’ll also need granulated sugar, cream of tartar and a pinch of salt. If you’re not a fan of meringue feel free to skip it all together or use a little whipped cream or lemon icing drizzle to decorate.

Kitchen Torch

We recommend using an inexpensive kitchen torch to toast the meringue swirls on these cookies. You’ll find lots of uses for a kitchen torch like making your own Crème Brûlée, meringue topped pies, banana puddings, etc.

How to make Lemon Meringue Cookies

1. Lemon Curd

• Start by making the tangy lemon curd recipe. This can be done just before making the cookie dough. The curd does not need to be completely cooled. Or, make the lemon curd several days ahead and refrigerate until needed.

2. Next make the cookie dough

• Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.

• Whisk together the flour and salt. Set aside.

• Combine the granulated sugar and lemon zest in a large mixing bowl. Using an electric mixer, blend the sugar and zest until the lemon oils are released and the sugar is pale yellow in color and fragrant.

• Add the cream cheese and butter to the lemon sugar mixture. Beat on medium-high until fluffy. Add the egg yolks and vanilla. Blend until incorporated.

• Add the flour mixture in 3 additions, scraping down the sides of the bowl as needed. Fold a few time with a spatula to ensure there are no dry pockets of flour. The mixture will be thick.

3. Roll, fill and bake the cookies

• Pour the coarse sugar into a shallow bowl and set aside. Using a medium cookie scoop, roll the dough into 2 tablespoon balls (35 grams each). Roll each dough ball in coarse sugar to coat. Place on the prepared cookie sheet about 2-inches apart.

• Using a 1 tablespoon measuring spoon (or the bottom of a plastic medicine cup like one that comes with cough syrup) press down on the dough balls to create a well in the center of the cookies. Fill each with 1 heaping tablespoon of lemon curd.

• Bake for 12 to 15 minutes or until the cookies are set and the bottom is light golden brown. Transfer to a wire rack to cool to room temperature.

4. Make the meringue

• Whisk the ingredients together in a heat-proof bowl or the bowl of a stand mixer. Place the bowl over a saucepan filled with one inch of barely simmering water. Make sure the water does not touch the bottom of the bowl. Whisking constantly, cook until the mixture registers 160 to 165 degrees, about 5 to 8 minutes.

• Fit your mixer with the whisk attachment and whip on high speed until the meringue forms stiff peaks that are glossy and smooth, about 2 or 3 minutes.

• Pipe or spoon the meringue on top of the curd filling. Using a kitchen torch, toast the meringue swirls from the side, not over the top of the cookies. The little peaks may burn before you toast the remainder of the meringue.

Make-Ahead, Storage & Freezing

Which parts can be made in advance

The lemon curd can be made several days in advance and refrigerated until needed. Just be careful you don’t sneak too many spoonfuls before making the cookies.

The cookies can be baked a day or two before you need them. Store in an airtight container between layers of wax paper.

If adding meringue swirls, this should be done the day you’re planning to serve for best results.

Best way to store finished cookies

The cookies actually keep very well in the refrigerator for days, even with the meringue on top. You will need to store them in a single layer to prevent smushing the topping.

Why freezing assembled cookies isn’t recommended

The meringue will not hold up well in the freezer. You can however, freeze the baked cookies with the lemon curd filling for up to 3 months.

Why This Recipe Works

• A sturdy cookie base designed to hold filling
  These lemon cookies were formulated to bake up tender yet strong, with just enough structure to support the lemon curd without spreading.
• Fresh lemon flavor in every layer
  Lemon zest is used in the cookie dough while fresh lemon juice flavors the curd, creating bright citrus flavor from the first bite to the last.
• Silky lemon curd that sets as it cools
  The lemon curd is cooked just until thickened, resulting in a smooth, spoonable texture that firms up once baked and cooled. It stays neatly inside the cookie without leaking.
• A stable, glossy meringue topping
  The meringue is whipped to stiff, glossy peaks, making it easy to pipe decorative swirls that hold their shape. Toasting the meringue adds visual appeal and a light marshmallow flavor without drying it out.