Lemon Meringue Pie Cookies Recipe

Name: Lemon Meringue Pie Cookies Recipe
Prep time: 10 min
Cook time: 13 min
Yield: 24
Cuisine: Dessert
Ingredients: 1 package (16 oz) refrigerated break and bake sugar cookies; 1 jar (12.7 oz) prepared lemon curd; 1 egg white; 2 tablespoons granulated sugar

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Lemon Meringue Pie is a classic dessert that’s super popular for its tangy lemon and sweet meringue. Now you can enjoy all those flavors in cookie form! This Lemon Meringue Pie Cookies recipe makes it easy by using pre-made dough and lemon curd. These cookies are perfect for spring and summer events, or anytime you need a quick, impressive treat.

These Lemon Meringue Pie Cookies combine the best of both worlds: the zesty punch of lemon and the sweetness of meringue on top of a buttery cookie base. They are a fun treat to serve, and pretty darn easy to make!

Holding a lemon meringue pie cookie with a plate full of them in the background.

Lemon Meringue Pie in the Form of a Cookie

Lemon Meringue Pie was one of the most popular orders when I worked as a server at Baker’s Square. While my cravings have always leaned toward the creamy chocolate pies, there’s no denying the refreshing zing that lemon brings to the table.

Inspired by this fan favorite, we had to add Lemon Meringue Pie Cookies to our growing list of pie cookie recipes. Like the cherry, French silk, key lime, and other pie cookies, this recipe is also easy to make with pre-made ingredients.

Reasons You’ll Love these Cookies

Quick to Make: Saves time with premade cookie dough and simple ingredients.
Perfect for Any Occasion: Great for events or a whenever treat.
Fresh Lemon Flavor: Bright lemon taste in every bite.
Impressive: The cookies are pretty and look great on dessert tables to impress guests.

Sugar cookie dough, lemon curd, eggs, sugar, and lemon.

Ingredients

Here’s what you need to make this recipe. The measurements are in the recipe card below.

Refrigerated break and bake sugar cookies
Prepared lemon curd
Egg white
Granulated sugar

Directions

Prepare Oven and Tins:

Preheat your oven to 350°F. Grease two 12-cup muffin tins with nonstick cooking spray.

Shaping cookie dough with a tart shaper.

Shape the Dough:

Take each sugar cookie and roll it into a ball. Place each ball into a muffin cup. Use a tart shaper dipped in flour or the back of a spoon to gently press the dough into the pan and up the sides.

Be careful not to press too thin at the bottom; keep the edges higher to form a crust rim.

Bake:

Fill all the muffin cups and bake for 10-13 minutes, or until the edges turn golden brown. Remove from the oven and immediately use a tart shaper or spoon to deepen the divots in the center of each cookie crust.

Allow to cool completely in the pan before transferring to a wire rack.

Scooping lemon curd onto baked sugar cookie crusts.

Lemon curd filled cookies on a wire rack.

Add Lemon Curd:

Spoon a dollop of lemon curd into the center of each cooled cookie crust, spreading it evenly with the back of the spoon.

Make Meringue:

In a small mixing bowl, beat the egg white until foamy. Gradually add the granulated sugar and continue to beat on high speed until stiff peaks form.

Transfer the meringue to a pastry bag fitted with a star tip.

Lemon cookies topped with meringue on a wire rack.

Decorate with Meringue:

Pipe little puffs of meringue onto each lemon curd-filled cookie.

Lemon meringue cookies on a plate next to a lemon.

Lemon sugar cookies topped with meringue.

Broil:

Turn on the broiler and broil the cookies for 15-30 seconds, or just until the meringue tops are lightly golden. Watch closely to avoid burning.

Holding a lemon curd cookie topped with meringue.

Cool and Serve:

Let the cookies cool down before serving to allow the meringue to set slightly.

Load up the Lemon Dessert Table

These Lemon Meringue Pie Cookie Cups go great with other lemon desserts. Try them with a Lemon Trifle for a fluffy, layered dessert or Lemonade Pie Cookies for a twist on classic flavors. Lemon Oreo Balls are perfect for anyone who loves truffles.

Lemon meringue pie cookies with a bite missing sitting on a wood coaster.

Kitchen Tools Needed

Muffin Tins: Two 12-cup regular size muffin tins.
Nonstick Cooking Spray: To grease the muffin tins.
Tart Shaper or Spoon: To shape the cookie dough into crusts.
Mixing Bowls: Small bowls for whipping the meringue and medium bowls for other preparations.
Electric Mixer: Essential for beating the egg whites into stiff peaks for the meringue.
Pastry Bag with Star Tip: For neatly piping the meringue onto the cookies.
Wire Rack: For cooling the cookies after baking and broiling.
Measuring Spoons and Cups: For accurately measuring ingredients.

Storage

Store these cookies in an airtight container at room temperature or in the fridge for up to 3 days.

Recipe Notes and FAQ

Can I make these cookies ahead of time?

Yes, you can prepare the cookie crusts a day in advance and store them in an airtight container at room temperature. Add the lemon curd filling and meringue just before serving for best results.

Can I use homemade lemon curd?

Absolutely! While I used Bonne Maman Lemon Curd for its convenience and delicious taste, making your own lemon curd can bring a fresher flavor. Just follow your favorite lemon curd recipe.

How do I get stiff peaks in my meringue?

Make sure that your mixing bowl and whisk are completely clean and dry before starting. Any grease or water can prevent the egg whites from forming stiff peaks. Beat the egg whites on medium speed until they start to foam, then increase to high speed, gradually adding sugar until stiff peaks form.

Can I freeze these cookies?

It’s best not to freeze these cookies once assembled due to the delicate nature of the meringue. But, you can freeze the baked cookie crusts. Wrap them well and freeze for up to a month. Thaw at room temperature before filling.

Yield: 24 Cookies