Name: Lemon Meringue Pie Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 egg; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1/2 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 egg whites; 1/4 teaspoon cream of tartar; 1/2 cup granulated sugar (for meringue); 1/2 teaspoon vanilla extract (for meringue)

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Chewy lemon-infused cookies topped with a swirl of golden meringue, these Lemon Meringue Pie Cookies capture the charm of lemon meringue pie in a hand-held treat. I love how they’re bright, tangy, and perfectly balanced with a light sweetness from the meringue.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

½ cup unsalted butter, softened

¾ cup granulated sugar

1 egg

1 tablespoon lemon zest

2 tablespoons lemon juice

½ teaspoon vanilla extract

1 ½ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

For the meringue topping:

2 egg whites

¼ teaspoon cream of tartar

½ cup granulated sugar

½ teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream together the butter and sugar until light and fluffy.

Add the egg, lemon zest, lemon juice, and vanilla extract, mixing until combined.

In a separate bowl, whisk flour, baking powder, and salt.

Gradually fold the dry ingredients into the wet mixture until just combined.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.

Bake for 10–12 minutes, until edges are lightly golden. Let the cookies cool completely.

For the meringue, beat egg whites and cream of tartar on high speed until soft peaks form.

Slowly add sugar, a tablespoon at a time, beating until stiff glossy peaks form. Stir in vanilla.

Pipe or spoon the meringue onto cooled cookies.

Toast the meringue with a kitchen torch until golden, or broil for 1–2 minutes, watching closely.

Servings and timing

This recipe makes about 20 cookies. Prep time is 20 minutes, baking time is 12 minutes, and the total time is around 32 minutes. Each cookie is about 160 calories.

Variations

I sometimes swap the lemon juice for lime juice to give the cookies a different citrus flair. For a richer touch, I’ve also added a thin layer of lemon curd between the cookie and the meringue. If I want them to look festive, I pipe the meringue in decorative swirls instead of spreading it simply with a spoon.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 2 days. For longer storage, I keep them in the refrigerator for 4–5 days, though the meringue stays best on the day it’s made. If I want to crisp the meringue again, I place them under the broiler for just 30 seconds before serving.

FAQs

Can I make the cookies ahead of time?

Yes, I like baking the cookies a day in advance and topping them with meringue right before serving for the freshest texture.

Do I need a kitchen torch for the meringue?

No, I use the broiler when I don’t have a torch. I just keep a close eye on them so the meringue doesn’t burn.

Can I freeze these cookies?

The cookies without meringue can be frozen for up to 3 months. I add the meringue topping after thawing.

Why did my meringue deflate?

This usually happens if I don’t whip the egg whites to stiff peaks or if I added the sugar too quickly. I make sure to beat the mixture thoroughly for stability.

Can I use bottled lemon juice instead of fresh?

I prefer fresh lemon juice for the brightest flavor, but bottled juice works if that’s what I have on hand.

Conclusion

I love how these Lemon Meringue Pie Cookies bring together citrusy freshness with a show-stopping meringue topping. They’re simple enough for casual baking yet impressive enough for special gatherings. Every bite tastes like a slice of pie tucked into a cookie, and that’s what makes them such a favorite in my kitchen.

Recipe:

Lemon Meringue Pie Cookies

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Author: Cheryl
Total Time: 32 minutes
Yield: 20 cookies
Diet: Vegetarian

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Description

Chewy lemon-infused cookies topped with a swirl of golden meringue, combining the flavors of lemon meringue pie into a bite-sized treat.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the butter and sugar until light and fluffy.
Add the egg, lemon zest, lemon juice, and vanilla extract, mixing until combined.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10–12 minutes, until edges are lightly golden. Let the cookies cool completely.
For the meringue, beat egg whites and cream of tartar on high speed until soft peaks form.
Slowly add sugar, a tablespoon at a time, beating until stiff glossy peaks form. Stir in vanilla.
Pipe or spoon the meringue onto cooled cookies.
Toast the meringue with a kitchen torch until golden, or broil for 1–2 minutes, watching closely.