Lemon Meringue Cookies are sweet cookie cups filled with a tart lemon curd filling and topped with dollops of fluffy meringue. Make these treats when you want a special dessert, like Easter, Mother’s Day brunch, or a bridal shower!
It’s no secret that I’m a huge lemon fan! Lemon meringue pie is always one of my top choices at restaurants, so I knew that I wanted to try to bring the fresh lemon flavor of that dessert to you in a more accessible form. That’s where these cookie cups come in!
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These cookie cups are made with a sugar cookie crust, a smooth and tangy lemon curd filling, and a meringue topping that’s easier than it looks. Even if you’ve never made meringues before, you can make these cookies!
Helpful Equipment
Since these aren’t your typical scoop-and-bake cookies, there are some kitchen tools that you’ll need to make them that you might not have on hand. Here’s what you need to make Lemon Meringue Cookie Cups:
Mixing bowls
Measuring cups and spoons
Electric hand mixer or stand mixer
Whisk attachment
Mini muffin pan
Medium saucepan
Fine mesh strainer or sieve
Piping bag (or a spoon will work)
Kitchen torch or heat gun (optional)
Ingredients for Lemon Meringue Cookies
Refrigerated sugar cookie dough: Saves time and ensures even portions. You can substitute it with homemade sugar cookie dough if you prefer.
Unsalted butter: Adds richness and helps create a tender texture. Salted butter is fine too!
Granulated sugar: Sweetens the recipe and contributes to the structure, especially in the meringue.
Large eggs (room temperature eggs are best)- you’ll use whole eggs, egg whites, and an egg yolk in this recipe
Fresh lemon zest: Provides a bright, tangy flavor that balances the sweetness.
Fresh lemon juice: Fresh is always recommended, but bottled lemon juice can work if fresh lemons aren’t available.
Pure vanilla extract: Enhances flavor with a warm, sweet note.
Cream of tartar: Stabilizes the egg whites and helps achieve stiff peaks in the meringue.
You’ll find a detailed list of ingredients in the printable recipe card at the bottom of the post!
How to Make the Best Lemon Meringue Cookies
Cookie Cups
1. Preheat your oven to 350°F. Lightly spray a mini muffin pan with non-stick cooking spray.
2. Place one piece of cookie dough in each well of the mini muffin pan, then press down gently to spread the dough. Bake for 10 – 12 minutes or until the edges are golden brown.
3. While still warm, use the back of a tablespoon to make a dent or depression in the center of each cookie to form a cup. Let them cool completely.
Make the Lemon Curd
4. In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Next, add granulated sugar, large eggs, 1 egg yolk, lemon juice, and lemon zest. Whisk constantly over medium heat until the mixture thickens and coats the back of a spoon (about 7-10 minutes). Do not allow the curd to boil.
5. Remove from heat and strain the lemon mixture through a fine mesh strainer or sieve into a bowl to remove the lumps. Then, cover it with plastic wrap and press it directly onto the surface of the curd to prevent a skin from forming. Cool to room temperature.
Meringue Topping
6. In a large mixing bowl or bowl of a stand mixer fitted with a whisk attachment, beat egg whites, pure vanilla extract, and cream of tartar (if using) on medium speed until soft peaks form.
7. Gradually add ½ cup granulated sugar, 1 tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form.
Assemble
8. Spoon or pipe the lemon curd into each cooled cookie cup, filling just to the top.
9. Pipe or spoon the meringue onto the lemon curd. Use the back of a spoon to create peaks for a decorative touch.
10. Optional: Use a kitchen torch to lightly brown the meringue or broil the cookie cups on high for 1 – 2 minutes, watching closely to prevent burning.
Recipe Tips
Using a whisk attachment effectively incorporates air into the meringue, which is essential for creating soft peaks.
Let the cookie cups cool fully before adding the curd to prevent melting.
Pro Tip: Do not allow the lemon curd to boil. Boiling can scramble the eggs. Lemon curd requires careful cooking at a low heat to ensure it thickens smoothly without curdling. Have patience and you’ll be rewarded!
FAQs
How do I store my Lemon Meringue Cookies?
Store the lemon cookie cups in an airtight container in the refrigerator for up to 3 days.
Can I make these Lemon Meringue Cookie Cups in advance?
Yes, you can! Make the lemon curd and bake the cookie cups up to 2 days in advance. Assemble the cups and add fresh meringue just before serving for the best results.
More Lemon Recipes You’ll Love
I love these citrusy lemon desserts, and I’m sure you will too!
Easy Lemon Bars
Lemon Pudding Cake
No-bake Lemon Cheesecake
Lemon Cake Mix Cookies
Lemon Poppyseed Scones
and many more lemon desserts!
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Print
Lemon Meringue Cookies
Lemon Meringue Cookies are sweet cookie cups filled with a tart lemon curd filling and topped with dollops of fluffy meringue. Make them as a special treat for Easter, Mother’s Day or a bridal shower!
Course Dessert
Cuisine American
Keyword Lemon Meringue Cookies
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 44 minutesminutes
Servings 24cookies
Calories 158kcal
Author Lynne Feifer
Ingredients
16ouncesrefrigerated sugar cookie dough(24-count)
Lemon Curd
4tablespoonsunsalted butter
1cupgranulated sugar
2large eggs
1large egg yolk
½cupfresh lemon juice(about 3-4 lemons)
2tablespoonslemon zest(about 1-2 lemons)
Meringue Topping
3large egg whites
¼teaspoonpure vanilla extract
¼teaspooncream of tartar(optional but recommended)
½cupgranulated sugar
Instructions
Preheat your oven to 350°F. Lightly spray a mini muffin pan with non-stick cooking spray.
Cookie Cups
Place one piece of cookie dough in each well of the mini muffin pan. Press down gently to flatten the dough. Bake for 10 -12 minutes or until the edges are golden.
While still warm, use the back of a tablespoon to press the center of each cookie to form a cup. Let them cool completely.
Lemon Curd
In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Add 1 cup granulated sugar, 2 large eggs, 1 egg yolk, ½ cup lemon juice, and 2 tablespoons lemon zest. Whisk constantly over medium heat until the mixture thickens and coats the back of a spoon (about 7 – 10 minutes). Do not allow the curd to boil.
Remove from heat and strain through a fine mesh strainer or sieve into a bowl to remove the lumps. Then, cover it with plastic wrap and press it directly onto the surface of the curd to prevent skin from forming. Cool to room temperature.
Meringue
In a clean, dry mixing bowl, use a hand or stand mixer fitted with a whisk attachment to beat 3 egg whites, ¼ teaspoon pure vanilla extract, and ¼ teaspoon cream of tartar (if using) on medium speed until soft peaks form.
Gradually add ½ cup granulated sugar, 1 tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form.
Assemble
Spoon or pipe the lemon curd into each cooled cookie cup, filling just to the top.
Pipe or spoon the meringue onto the lemon curd. Use the back of a spoon to create peaks for a decorative touch.
Optional: Use a kitchen torch to lightly brown the meringue or broil the cookie cups on high for 1 – 2 minutes, watching closely to prevent burning.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
