Name: Lemon Meringue Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 52 min
Yield: 24
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)

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 also place the cookies under the broiler for a few seconds.

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?
Without the meringue, the cookies keep in an airtight container for three days. Add meringue the day of serving.

Can I freeze them?
Freeze the baked cookies without meringue. Thaw and top with fresh 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 a baking sheet 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.

Drop dough onto baking sheet and bake 10 to 12 minutes until edges are lightly golden. Let cool.

Spoon lemon curd onto each cookie.

Beat egg whites until soft peaks form, then gradually add sugar until stiff peaks form.

Pipe meringue onto cookies and toast with kitchen torch or broil briefly until golden.

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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