Hello everyone! In this recipe I will be showing you how to make cookies that taste just like lemon meringue pie in a handheld form!
The filling is a simple lemon curd, and the recipe for that will be linked in the notes. I recommend saving the egg whites from making the curd to use for the meringue.
The cookie base is a softer shortbread cookie, pressed out to form a sort of bowl shape. Don’t worry if they aren’t very deep after baking; you only need a small edge to keep the filling in.
This is one of my favorite pie-inspired cookie recipes, along with apple pie cookies and pecan pie cookies. I will make a pumpkin pie cookie recipe down the line too!
Also, make sure your lemon curd is at least at room temperature when you assemble the cookies. If it is cold it may be too thick to easily spread.
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Lemon Meringue Pie Cookies
Difficulty: Easy6
cookiesShortbread cookies with a tangy lemon curd and soft egg white meringue!
Ingredients
1/2 cup (113g/1 stick) salted butter, room temperature
1/3 cup (66g) granulated sugar
1/2 egg yolk*
1/2 tsp vanilla extract
1 1/8 cups (140g) all-purpose flour
1 tsp cornstarch
1 batch lemon curd (recipe in the notes)
Meringue:
2 egg whites
1/4 + 1/8 cup (75g) granulated sugar
Directions
- Preheat oven to 375F and line a baking sheet with parchment paper or a silicone mat. Set aside. In a medium bowl beat together the butter and sugar until pale and airy. Mix in the egg yolk and vanilla. Finally, stir in the flour and cornstarch being careful not to overmix.
- Divide the dough onto the prepared tray using a 3-tbsp cookie scoop, then press a divot into the middles using a small measuring cup or spoon. Finish shaping by hand, chill until your oven is ready, and bake for 13-16 minutes or until they begin to brown on the edges. Let cool completely on the tray.
- For the meringue, combine the egg whites and sugar in a double-boiler over medium heat. Whisk constantly until the mixture reaches 160F. Carefully remove the bowl from the pot and place on a towel. Use a hand mixer (or whisk) to beat the mixture to stiff peaks. Transfer to a piping bag, then cut the end off. No piping tip necessary, although you can use one if desired.
- Spoon 1-1 1/2 tbsp of lemon curd into the center of each cookie. Pipe on enough meringue to cover the filling, then brulee with a kitchen torch to your liking. Enjoy! Store in a sealed container. These will last 2-3 days at room temp, 1-2 weeks in the fridge, or 3 months in the freezer.
Recipe Video
Notes
- *I recommend using the technique to separate the egg where you use the 2 halves of the shell, then once separated use one half to cut the yolk in half. It does not have to be a perfect 50%, just as close as possible.
- Lemon curd recipe here: https://milkbreadandhoney.com/2025/04/01/lemon-curd/
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
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