Lemon Meringue Pie Cookies Recipe
A quick and easy recipe for Lemon Meringue Pie cookies. If you like the pie, check out these tasty little bites. Using pre-made dough and filling helps speed up the time, so you can make them for any of your spring and summer events.
Servings: 24 Cookies
Calories: 43kcal
Equipment
Ingredients
- 16 oz break and bake sugar cookies
- 12.7 oz lemon curd
- 1 egg white
- 2 tbsp granulated sugar
Instructions
- Preheat your oven to 350°F and lightly grease two regular-sized (12 cup) muffin tins with nonstick cooking spray.
- Shape each sugar cookie dough piece into a ball and place one in each muffin cup. Gently press the dough against the pan and up the sides to form a crust, ensuring the edges are slightly higher than the bottom to create an edge.16 oz break and bake sugar cookies
- Bake for 10-13 minutes, or until the edges are golden brown. After baking, use a utensil to gently deepen the centers of the crusts. Let cool completely in the pan before transferring to a wire rack.
- Spoon lemon curd into each cooled crust, spreading it evenly.12.7 oz lemon curd
- In a small bowl, whisk the egg white until foamy. Gradually add sugar and beat until stiff peaks form. Transfer the meringue to a pastry bag with a star tip.1 egg white, 2 tbsp granulated sugar
- Pipe meringue onto each pie cookie. Preheat the broiler and broil for 15-30 seconds or until golden brown. Let cool before serving.
Notes
- Make sure the cookie crust edges are slightly higher than the bottom for a defined edge.
- Bonne Maman Lemon Curd was used in this recipe for convenience and delicious flavor.
Nutrition
Serving: 1g | Calories: 43kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 25mg | Sugar: 6g