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

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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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.

Use fresh lemon juice for the brightest flavor.

Cookies can be made ahead; add meringue just before serving.

Meringue should be whipped to stiff peaks for best results.

Store in an airtight container for up to 2 days at room temp or refrigerate for 4–5 days.

Freeze cookies without meringue for up to 3 months.