Lemon meringue pie cookies mean a lot to me. Years ago, I was just a busy mom juggling dinner and homework when I tried turning a leftover batch of lemon curd into something fun. I didn’t have time for a full pie, so I scooped it into cookie dough instead. The result was a sweet, tangy, buttery cookie that quickly became a family favorite. They are everything I love about baking. Bright, cheerful, and just a little imperfect. Whether it’s a school bake sale or a quiet Saturday, these lemon meringue pie cookies bring sunshine to the kitchen every time.

Love nostalgic treats? Try our Coconut Eggs or cozy up with these Carrot Cake Cookies both are easy and crowd-pleasing!

Why You’ll Love These Lemon Meringue Pie Cookies

A Cookie with All the Layers of the Classic Pie

These lemon meringue pie cookies have all the best parts of a classic dessert. The base is soft yet sturdy, with a buttery, slightly crumbly texture. The center holds a spoonful of bright, homemade lemon curd, and the top is finished with a soft swirl of meringue, lightly toasted until golden. Each part adds something special. The curd brings tart citrus flavor, the cookie base adds richness, and the meringue gives a light, sweet contrast.

Every bite of lemon meringue pie cookies is balanced. You get sweet, tart, and buttery all at once. The textures play well together too, from the crisp edges to the creamy filling and fluffy topping. These lemon meringue pie cookies feel special enough for a party, but simple enough to make just because.

Homemade, But Customizable to Your Style

You can make every part of your lemon meringue pie cookies from scratch, or choose shortcuts when needed. If time is tight, use store-bought lemon curd or swap in marshmallow fluff instead of meringue. For the base, try switching between sugar cookie dough for a soft texture or shortbread for a crumbly bite.

Ingredients You’ll Need

For the Cookie Dough Base:

• 1 cup (226g) unsalted butter, softened to room temperature
• 1¼ cups (250g) granulated sugar
• 1 large egg (50g)
• 1 large egg yolk (18g)
• 2 teaspoons vanilla extract
• ½ teaspoon kosher salt
• 2 teaspoons baking powder
• 2½ cups (320g) all-purpose flour

For the Lemon Curd Filling:

• 1¼ cups (250g) granulated sugar
• 2 tablespoons lemon zest
• ½ teaspoon kosher salt
• 1 large egg (50g)
• 5 large egg yolks (90g)
• 1 cup (240g) fresh lemon juice
• 3 tablespoons (42g) unsalted butter, chilled
• 2 teaspoons vanilla extract

For the Swiss Meringue Topping:

• 4 large egg whites (120g)
• 1 cup (200g) granulated sugar
• ¼ teaspoon kosher salt
• ½ cup (55g) powdered sugar

Ingredient Science

Rub lemon zest into sugar to release essential oils and enhance flavor. Room-temperature butter and eggs ensure a better texture and emulsification. The yolk adds richness, while salt balances the sweetness. The flour provides structure.

How to Make Lemon Meringue Pie Cookies (Step-by-Step)

Making the Buttery Cookie Base

To start your lemon meringue pie cookies, beat butter and sugar until pale and fluffy. Add the whole egg and yolk, mixing well. Stir in vanilla, salt, and baking powder. Add flour gradually, mixing until a dough forms. Chill the dough for at least 1 hour. Scoop dough into balls, flatten slightly on a lined baking sheet, and bake at 350°F for 10–12 minutes. Reduce oven temp to 300°F. While warm, press a shallow well into each cookie.

Creating the Perfect Tangy Lemon Curd

In a saucepan, rub lemon zest into sugar. Add juice, the whole egg, yolks, and salt. Place the pan over medium heat and whisk constantly until thickened, about 5–7 minutes. Remove from heat, stir in cold butter and vanilla, and strain through a fine mesh sieve. Chill with plastic wrap pressed directly on the surface. Fill cookies with 1–2 tbsp of lemon curd. Bake at 300°F for 5–8 minutes, just until set. Let cool completely before topping your lemon meringue pie cookies.

Assembling and Toasting

To make the meringue topping, place egg whites, sugar, and salt into a clean, heatproof bowl set over a pot of simmering water. Whisk constantly until the sugar dissolves. Remove from heat and beat on high until stiff, glossy peaks form. Add powdered sugar and beat briefly to combine. Pipe the meringue onto each cookie and toast using a kitchen torch or your oven’s broiler, watching carefully.

Storage, Freezing & Troubleshooting

How to Keep Them Fresh?

Store these lemon meringue pie cookies in a single layer in an airtight container in the fridge for up to 4 days.

Can You Freeze Lemon Meringue Cookies?

Yes, you can freeze the cookies after they have been filled with curd and baked the second time. Let them cool completely, then freeze in a single layer. Add freshly made meringue after thawing and just before serving.

Common Problems and Fixes

• Soft meringue: Caused by undissolved sugar or under-whipping.
• Runny curd: Needs more cooking time to thicken properly.
• Spreading dough: Your butter may have been too soft. Chilling the dough for at least 1 hour helps prevent this.

Recipe Variations

• Switch Up the Citrus: Try lime, grapefruit, or blood orange curd.
• Change the Base or Topping: Use shortbread for the base. Swap meringue for marshmallow fluff, or skip it and dust with powdered sugar.

Conclusion

Lemon meringue pie cookies are a joyful, tangy twist on tradition. Whether you make everything from scratch or lean on shortcuts, these cookies will brighten your table. Bake a batch and watch them disappear every bite is sunshine, sugar, and something special. These lemon meringue pie cookies may just become your new favorite baking tradition.

Lemon Meringue Pie Cookies You Need To Try

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These lemon meringue pie cookies bring together a buttery cookie base, tangy lemon curd, and toasted meringue for a bright, mini version of the classic pie.

• Author: Patricia
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour
• Yield: 18 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the cookie dough base:

1 cup unsalted butter, softened

1¼ cups granulated sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

½ teaspoon kosher salt

2 teaspoons baking powder

2½ cups all-purpose flour

For the lemon curd filling:

1¼ cups granulated sugar

2 tablespoons lemon zest

½ teaspoon kosher salt

1 large egg

5 large egg yolks

1 cup fresh lemon juice

3 tablespoons unsalted butter, chilled

2 teaspoons vanilla extract

For the meringue topping:

4 large egg whites

1 cup granulated sugar

¼ teaspoon kosher salt

½ cup powdered sugar

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Instructions

1. Cream butter and sugar until pale and fluffy.

2. Add egg, yolk, vanilla, salt, and baking powder. Mix to combine.

3. Add flour and mix until soft dough forms. Chill for 1 hour.

4. Scoop and flatten dough. Bake at 350°F for 10–12 minutes.

5. Reduce oven to 300°F. Press an indent in warm cookies.

6. Rub zest into sugar. Add egg, yolks, lemon juice, salt. Cook over double boiler until thick.

7. Stir in butter and vanilla. Strain and chill.

8. Fill cookies with 1–2 tbsp lemon curd. Bake again at 300°F for 5–8 minutes.

9. Whisk egg whites, sugar, salt over simmering water until sugar dissolves.

10. Whip to stiff peaks. Fold in powdered sugar.

11. Pipe meringue onto cookies. Torch or broil until golden.

Notes

For crisp meringue, leave cookies uncovered for a few hours.

Freeze filled cookies without meringue. Add topping fresh before serving.

Try lime or blood orange curd for a twist on the classic.

Nutritional values are approximate and intended for general guidance only. While we strive for accuracy, the actual nutrition of any recipe may vary based on ingredients and preparation methods.

Nutrition

• Serving Size: 1 cookie
• Calories: 165
• Sugar: 14g
• Sodium: 60mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 45mg

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