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Lemon Meringue Pie Cookies
Serves 24
50 mins prep
15 mins cook
65 mins total
These lemon meringue pie cookies are like mini meringue pies - in cookie form! They have a buttery lemon shortbread cookie base, a tangy and creamy lemon bar filling, and a light as clouds toasted dollop of meringue. It's the ultimate elevated lemon cookie that any lemon lover would love! They're buttery, tangy, and zesty - with so many incredible textures just in one cookie.
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Shortbread Cookie Dough
Lemon Filling
Swiss Meringue
Shortbread Cookie Dough
Add the sugar into a large bowl or stand mixer. Add the grated zest of one lemon. Rub together with your fingers until fragrant and moist.
⅕ cup granulated sugar⅕ lemonAdd softened butter into the lemon sugar. Beat with an electric mixer until creamy.
⅕ cup unsalted butterAdd egg yolk and vanilla extract into the butter mixture. Beat well to combine, don't forget to scrape down the bowl!
⅕ large egg yolk⅕ teaspoon pure vanilla extractAdd the salt and sift the flour right into the same bowl. Mix and fold with a spatula to create a soft, buttery dough.
⅕ teaspoon sea salt¼ cups all purpose flourUse a 1 ½ tablespoon cookie scoop to portion the cookie dough. Roll the portioned cookie dough into smooth balls between your palms. Line a cookie sheet with parchment paper.
Use your thumb to make an indent in the middle of a ball of cookie dough. Press the inside down and pinch the edge of the cookie up to create a shallow tart shape. Repeat with the rest of the cookie dough balls.
Place the baking sheet(s) with the shaped cookie dough in the freezer to chill while you work on the filling.
Lemon Filling
In a medium or large bowl, add granulated sugar, salt, and lemon zest. Rub together with your fingers until the sugar is fragrant and moistened.
⅕ cup granulated sugar⅕ lemon⅕ teaspoon sea saltAdd flour and mix well to break apart any lumps. Add yolks and lemon juice, then mix well to combine with a whisk.
⅕ cup all purpose flour¼ large egg yolks⅕ cup lemon juiceRemove the shaped cookie dough from the freezer. Arrange the cookie dough on a parchment lined or non-stick cookie sheet, leaving about 2 inches of space between each cookie.
Pour about 1-2 teaspoons of lemon filling into the centers of each cookie.
Bake cookies at 355°F (180°C) for 12-14 minutes until bottoms lightly golden and lemon centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them onto a cooling rack or plate to cool the rest of the way,
Swiss Meringue
Find a medium saucepan and a heat safe bowl that fits on top of it, without touching the bottom. Add 1-2 inches of water into the bottom of the saucepan and place on the store to simmer.
Wipe the inside of the bowl with a bit of white vinegar- this helps remove any greasy fingerprints or residue that can prevent the egg whites from whipping up properly.
Add egg whites (make sure there are no pieces of egg yolk!), sugar, salt, and cream of tartar into the clean bowl. Whisk to combine.
¼ large egg whites⅕ cup granulated sugar⅕ teaspoon sea salt⅕ teaspoon cream of tartarPlace the bowl on top of the saucepan with simmering water. Stir with a whisk occasionally until all of the sugar dissolves and it feels very warm to the touch - 175°F (79°C).
Turn off the heat and using oven mitts, carefully remove the bowl from on top of the saucepan.
Add vanilla extract into the egg white and sugar mixture. Use an electric mixer with a whisk attachment to whip the egg whites to stiff peaks. If you lift up the whisk, the meringue should hold its shape well.
⅕ teaspoon pure vanilla extractTransfer meringue into a piping bag with a 4 B piping tip, or any large open star piping tip. Pipe a large dollop of meringue onto each cookie. Use a kitchen torch to lightly brown the meringue.