Lemon Meringue Pie Cookies
Delightful cookies combining the bright flavors of lemon filling and fluffy meringue, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup all-purpose flour for structure
- 1/4 cup powdered sugar for sweetness and tenderness
- 1/2 cup unsalted butter, chilled and cut into small pieces adds richness and flavor
- 1/4 teaspoon salt enhances overall flavor
Lemon Filling
- 1/4 cup lemon juice provides tang and acidity
- 1/4 cup granulated sugar adds sweetness
- 1 large egg yolk enriches filling
- 1 tablespoon cornstarch thickens filling
- 1/4 teaspoon lemon zest adds aromatic citrus flavor
Meringue Topping
- 2 large egg whites creates the meringue
- 1/4 teaspoon cream of tartar stabilizes egg whites
- 1/4 cup granulated sugar sweetens meringue
Instructions
Preparation
- In a large bowl, combine the flour, powdered sugar, and salt.
- Cut in the chilled butter using a pastry blender or fingers until it resembles coarse crumbs.
- Press the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
Cookie Assembly
- On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness.
- Cut out circles from the rolled dough and place on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes until lightly golden around the edges.
- Allow cookies to cool completely on the baking sheet.
Filling Preparation
- Whisk together lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest in a saucepan over medium heat.
- Cook while stirring constantly until thickened and boiling.
- Remove from heat and let the lemon filling cool completely.
Meringue Preparation
- Beat egg whites with an electric mixer on medium speed until foamy.
- Add cream of tartar and continue beating until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, until stiff peaks form and mixture is glossy.
Assembly and Broiling
- Spoon cooled lemon filling onto each cookie, spreading gently.
- Top each cookie with a dollop of meringue.
- Broil for 1-2 minutes until the meringue is lightly golden brown.
- Let cookies cool completely before serving.
Notes
Pro tips include ensuring cold butter, monitoring the meringue while broiling, and using fresh lemon juice for best flavor.