Lemon Meringue Pie Cookies Recipe (Print Version)
# Ingredients:
→ Lemon Sugar Cookies
01 -
150 g light brown sugar (¾ cup)
02 -
Zest of 2 lemons
03 -
90 g unsalted butter, room temperature (6 ⅓ tbsp)
04 -
1 egg, room temperature
05 -
1 tsp vanilla extract
06 -
160 g all-purpose flour (1 ⅓ cups)
07 -
1 tsp baking powder
08 -
½ tsp salt
→ Lemon Curd
09 -
28 g unsalted butter, cubed (2 tbsp)
10 -
65 g granulated sugar (¼ cup + 1 tbsp)
11 -
40 g lemon juice (~3 tbsp)
12 -
Zest of 1 lemon
13 -
2 egg yolks
14 -
⅛ tsp salt
→ Swiss Meringue
15 -
2 egg whites
16 -
100 g granulated sugar (½ cup)
17 -
⅛ tsp salt
18 -
1 tsp cornstarch
19 -
1 tsp vanilla extract
# Instructions:
01 -
Mix brown sugar and lemon zest. Beat in butter until light and fluffy. Add egg and vanilla, then fold in flour, baking powder, and salt. Chill the dough for 30 minutes.
02 -
Heat sugar, lemon juice, zest, egg yolks, and salt until thickened. Mix with butter until smooth. Chill the curd.
03 -
Preheat oven to 350°F (175°C). Scoop dough onto a lined baking sheet and bake for 10-12 minutes until golden brown. Cool on a wire rack.
04 -
Heat egg whites and sugar until 170°F (76°C). Beat with salt, cornstarch, and vanilla until stiff peaks form.
05 -
Top cooled cookies with meringue and lemon curd. Use a culinary torch to brown the meringue. Serve and enjoy!
# Notes:
01 -
Substitute with granulated sugar if preferred.
02 -
Store extra lemon curd in an airtight container in the refrigerator for up to 5 days.
03 -
Prepare the meringue and store it separately until ready to use.
04 -
Use a culinary torch to carefully brown the meringue.
05 -
Freeze the cookies for up to 3 months and thaw before serving.