Lemon Meringue Cookies
These lemon meringue cookies combine zesty lemon, soft cookie dough, and golden meringue topping. A bright, bakery style treat you can make at home.
I have always loved the bright flavor of lemon desserts, so when I thought about combining lemon with a soft cookie and a golden meringue topping, I knew it would be special. These lemon meringue cookies bring together the tang of citrus, the sweetness of cookie dough, and the light, airy finish of toasted meringue. They taste like a sunny day in cookie form.
When I first made these, I wasn’t sure how the family would react. To my surprise, the tray was gone in minutes. My wife said they reminded her of a classic lemon meringue pie but in a fun, handheld version. My grandchildren loved the fluffy topping and the bright lemon filling. It felt like I had given them a little bakery treat right at home.
These cookies are perfect for spring gatherings, afternoon tea, or even as a cheerful addition to the holiday table. They look elegant but are simple enough for any home baker. Every bite is soft, zesty, and topped with that toasted meringue that makes them stand out from regular cookies.
Questions You May Have About This Recipe
Do I need a kitchen torch to make the meringue?
A torch gives the best finish, but you can briefly broil the topped cookies on a bare metal sheet without parchment, watching constantly. First cook the meringue mixture to 160°F as directed; toasting alone is not a substitute.
Can I make these ahead of time?
Yes, but add the meringue topping right before serving for the best texture.
What type of lemon works best?
Fresh lemons are best. You will need both zest and juice for the flavor to shine.
Do the cookies store well?
Plain, unfilled cookies keep in an airtight container for three days. Refrigerate cookies once lemon curd or meringue is added, and serve within 2 days for the best texture. Do not leave topped cookies out for more than 2 hours.
Can I freeze them?
Freeze the plain baked cookies without lemon curd or meringue. Thaw, then add the curd and freshly prepared cooked meringue before serving.
What You Need to Make Lemon Meringue Cookies
1 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup lemon curd
3 egg whites
1/2 cup sugar (for meringue)
How to Make Lemon Meringue Cookies
Preheat oven to 350°F and line two baking sheets with parchment paper.
Beat butter and sugar until light and fluffy. Add eggs, lemon zest, and lemon juice. Mix well.
Stir in flour, baking powder, and salt until combined.
Divide the dough into 24 equal portions, about 2 tablespoons each, and place 12 on each sheet, leaving room to spread. Bake one sheet at a time for 10 to 12 minutes, until the edges are lightly golden and the centers are set. Allow about 24 minutes for both batches. Cool on the sheets for 5 minutes, then transfer to racks until completely cool, about 25 minutes more.
Spread about 1 teaspoon lemon curd onto each completely cooled cookie.
Combine the egg whites and the 1/2 cup meringue sugar in a clean heatproof bowl. Set over gently simmering water without letting the bowl touch the water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F, about 5 to 7 minutes. Remove from the heat and beat until glossy, stiff peaks form and the bowl is no longer warm.
Pipe meringue onto the cookies and lightly toast with a kitchen torch. Alternatively, place the cookies on a bare metal baking sheet, without parchment or wax paper, and broil briefly, watching constantly. Browning is only for color; the egg whites have already been cooked. Refrigerate finished cookies until serving.
Tips
Use homemade lemon curd for extra flavor.
Chill dough for 30 minutes if it feels too soft to handle.
Do not walk away when toasting meringue, it browns quickly.
Add a pinch of cream of tartar to the egg whites for a more stable meringue.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were stunning. Everyone thought I bought them from a bakery.” Susan F.
⭐️⭐️⭐️⭐️ “Loved the lemon flavor. The meringue topping was a little tricky but worth it.” Paul J.
⭐️⭐️⭐️⭐️⭐️ “Perfect balance of sweet and tart. My guests asked for the recipe.” Helen W.
⭐️⭐️⭐️⭐️⭐️ “Light, bright, and delicious. They disappeared fast at our family gathering.” Mark L.
⭐️⭐️⭐️⭐️ “Very tasty. Next time I’ll double the batch because they go quickly.” Diane R.
Printable Recipe
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Lemon Meringue Cookies
These lemon meringue cookies combine zesty lemon, soft cookie dough, and golden meringue topping. A bright, bakery style treat you can make at home.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup lemon curd
- 3 egg whites
- 1/2 cup sugar (for meringue)
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Beat butter and sugar until light and fluffy. Add eggs, lemon zest, and lemon juice. Mix well.
- Stir in flour, baking powder, and salt until combined.
- Divide the dough into 24 equal portions, about 2 tablespoons each, and place 12 on each sheet, leaving room to spread. Bake one sheet at a time for 10 to 12 minutes, until the edges are lightly golden and the centers are set. Allow about 24 minutes for both batches. Cool on the sheets for 5 minutes, then transfer to racks until completely cool, about 25 minutes more.
- Spread about 1 teaspoon lemon curd onto each completely cooled cookie.
- Combine the egg whites and the 1/2 cup meringue sugar in a clean heatproof bowl. Set over gently simmering water without letting the bowl touch the water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F, about 5 to 7 minutes. Remove from the heat and beat until glossy, stiff peaks form and the bowl is no longer warm.
- Pipe meringue onto the cookies and lightly toast with a kitchen torch. Alternatively, place the cookies on a bare metal baking sheet, without parchment or wax paper, and broil briefly, watching constantly. Browning is only for color; the egg whites have already been cooked. Refrigerate finished cookies until serving.
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