If you adore the bright, tangy zing of lemon paired with the sweet fluffiness of meringue, you’re going to fall head over heels for this Easy Lemon Meringue Pie Cookies Recipe. Imagine the crisp, buttery goodness of shortbread as the base, layered with luscious lemon curd, and topped with a cloud-like meringue that turns golden in the oven. This combination captures all the classic charm of a lemon meringue pie but in perfectly portioned, bite-sized cookies. Whether you’re serving them at a gathering or simply craving a sweet citrus treat, these cookies are an absolute joy to make and eat.
Ingredients You’ll Need
This recipe keeps things delightfully simple with just a handful of ingredients that each play an essential role in achieving the perfect balance of flavors and textures. From the crumbly shortbread to the tart lemon curd and airy meringue topping, each component is straightforward but crucial.
- ¾ cup caster sugar: Provides the perfect sweetness and helps create a glossy, stable meringue.
- ¼ cup water: Used to make a sugar syrup that gives the meringue its smooth texture and stability.
- 2 egg whites: Whipped to fluffy peaks for the signature cloud-like meringue topping.
- 15 shortbread triangles: The buttery, crumbly base for the cookies; Walker’s is highly recommended for authenticity and flavor.
- 1 cup lemon curd: Adds the punchy, creamy tartness that makes the cookies truly sing, whether store-bought or homemade.
How to Make Easy Lemon Meringue Pie Cookies Recipe
Step 1: Prepare the Sugar Syrup
Start by combining the caster sugar and water in a saucepan over medium heat. Stir gently until the sugar fully dissolves, then allow the mixture to come to a soft boil without stirring. This syrup acts as the secret to a glossy and firm meringue topping that won’t weep or collapse after baking.
Step 2: Whip the Egg Whites
While the syrup is cooling slightly, place the egg whites in a clean, dry bowl and begin whisking until soft peaks form. Gradually pour the warm sugar syrup into the egg whites while continuing to whisk vigorously. This process creates a stable, shiny meringue that’s the perfect consistency for piping onto your cookies.
Step 3: Assemble Your Cookies
Lay the shortbread triangles out on a baking tray. Spoon a generous dollop of lemon curd onto each triangle, spreading it evenly but leaving a small border. Then, using a piping bag or spoon, carefully top each with a swirl or dollop of the freshly made meringue. The contrast in colors and textures here is as delightful to see as it is to taste.
Step 4: Bake to Perfection
Place the assembled cookies under a preheated grill or in an oven on high heat for just a few minutes. Keep a close eye on them—the meringue should turn a light golden brown without burning. This final step adds a subtle toasted flavor that elevates the cookies to a whole new level.
How to Serve Easy Lemon Meringue Pie Cookies Recipe
Garnishes
For a little extra pizzazz, sprinkle freshly grated lemon zest or finely chopped mint on top right after baking. It adds a fresh aroma and bright visual appeal, making the cookies feel that much more special when served.
Side Dishes
Pair these cookies with a light cup of herbal tea, like chamomile or green tea, to balance their sweetness. They also make a stunning companion to a simple bowl of fresh berries or a scoop of vanilla ice cream for a more indulgent treat.
Creative Ways to Present
Arrange the cookies on a rustic wooden board for a charming, homemade vibe or use a delicate dessert stand for a more elegant presentation. For parties, consider placing each cookie in a colorful paper liner to make them easy to pick up and enjoy.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cookies in an airtight container at room temperature for up to two days. Because the meringue is delicate, it’s best to avoid stacking them to maintain their beautiful shape and texture.
Freezing
Freezing lemon meringue pie cookies is not recommended, as the meringue tends to lose its texture and can become rubbery or soggy upon thawing. Enjoy them fresh for the best experience.
Reheating
If your cookies need a little refresh after storing, briefly warm them in a low oven to bring back the crunch of the shortbread and soften the lemon curd slightly. Avoid reheating the meringue directly under high heat to prevent burning.
FAQs
Can I use homemade lemon curd for this recipe?
Absolutely! Homemade lemon curd adds a wonderful freshness and allows you to control the sweetness. Just ensure it’s fully cooled before spreading on the cookies for the best consistency.
Is it necessary to use caster sugar?
Caster sugar dissolves more easily than granulated sugar, which helps with the smooth texture of the meringue. If you don’t have caster sugar, you could try superfine sugar, but regular granulated sugar might result in a grainier meringue.
What if I don’t have shortbread triangles?
No worries! You can substitute with your favorite buttery cookie or biscuit. Just aim for something crisp and slightly firm that will provide a sturdy base for the lemon curd and meringue.
How do I know when the meringue is perfectly baked?
Look for a delicate golden tint on the peaks of the meringue. It should be firm to the touch but still light and fluffy inside. This usually takes just a few minutes under a grill or in a very hot oven.
Can these cookies be made vegan or egg-free?
Traditional meringue relies on egg whites, but you can experiment with aquafaba (chickpea water) as an egg white substitute. Be sure to adjust whipping times and sugar syrup carefully. The lemon curd may also need to be replaced with a vegan-friendly version.
Final Thoughts
There’s something truly special about the combination of tangy lemon, silky curd, and pillowy meringue atop a buttery shortbread base. This Easy Lemon Meringue Pie Cookies Recipe brings all those favorite flavors together in a fun, approachable way that’s perfect for sharing with friends or treating yourself. Give it a try—you might just find your new favorite lemony indulgence!
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Easy Lemon Meringue Pie Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Easy Lemon Meringue Pie Cookies capture the bright, tangy flavor of lemon meringue pie in a delightful cookie form. Featuring a crisp shortbread base topped with luscious lemon curd and fluffy, sweet meringue, these cookies are perfect for a light dessert or a special snack. They are quick to prepare and bake, making them an ideal treat for lemon lovers looking for an easy, impressive recipe.
Ingredients
Meringue
- ¾ cup caster sugar (150 grams)
- ¼ cup water (57 grams)
- 2 egg whites (70 grams)
Cookies
- 15 shortbread triangles (150 grams, Walker’s recommended, about 1 package)
- 1 cup lemon curd (340 grams, store-bought or homemade)
Instructions
- Prepare the Meringue: In a small saucepan, combine the caster sugar and water. Heat gently over medium heat, stirring until the sugar dissolves, then continue boiling without stirring until the mixture reaches the soft ball stage (approximately 235°F or 113°C). Meanwhile, begin whipping the egg whites in a clean bowl until they form soft peaks. Slowly pour the hot sugar syrup into the egg whites while continuing to whip until the meringue is thick, glossy, and cool to the touch.
- Assemble the Cookies: Lay out the shortbread triangles on a baking sheet lined with parchment paper. Spread a generous teaspoon of lemon curd onto each triangle. Pipe or spoon the fresh meringue onto the lemon curd layer, shaping it decoratively if desired. Bake the assembled cookies in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until the meringue is lightly golden and set. Allow to cool before serving to enjoy the perfect balance of crispy shortbread, tart lemon, and fluffy meringue.
Notes
- Use caster sugar for the best texture in the meringue as it dissolves quickly and easily.
- For homemade lemon curd, use fresh lemons for bright flavor and adjust sweetness to taste.
- Ensure the egg whites are at room temperature before whipping to achieve maximum volume.
- Store cookies in an airtight container at room temperature for up to 2 days to maintain crispness.
