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

Scale

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)

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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.