Lemon Meringue Pie Cookies

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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: My dreamy Lemon Meringue Pie Cookies are simply what you want for spring! Mini variations of everybody’s favourite citrus dessert are the hit of any gathering.

• Layers of luscious taste and texture: A comfortable Graham sugar cookie cradles creamy lemon curd and fluffy meringue.
• Simpler than pie: Every thing you’re keen on about conventional Lemon Meringue Pie with out fussing with a plate and fork.
• Sunshine on a plate: These attractive treats have a gentle, recent lemon taste.
• Bakes in quarter-hour: A lot of the whole time for this recipe is hands-off whereas it’s within the fridge.
• Vacation-perfect: Simple to move and serve for Easter or carry to events or bake gross sales.

Lemon is my go-to for spring—everybody loves that energizing, tart taste, and burst of pretty colour. I used to be eager about scale down my crowd-favorite Lemon Meringue Pie, by holding all the iconic taste and texture, however making it enjoyable and moveable. And after perfecting these pie cookies, I’m so excited to share them. They’re the best serving measurement and really easy to function a particular vacation dessert.

My greatest tip for you right here is hold your eye on the oven. It’s necessary to not overbake the cookies once you first put them in, as they should be comfortable sufficient to make a divot for the lemon curd.

Desk of Contents

What are Lemon Meringue Pie Cookies?

Lemon Meringue Cookies are a handheld model of conventional lemon meringue pie. A sugar cookie with bits of toasty Graham cracker is topped with do-it-yourself lemon curd and marshmallow-like meringue for a contemporary, elevated twist on the traditional. Lemon Meringue Pie Cookies are perfect for Easter, Mom’s Day, bridal showers, child showers, brunch, or another springtime event.

Key Substances and Substitutes

Lemon Curd Filling

Eggs

Granulated sugar

• Granulated sugar sweetens the curd and balances the acidity of the lemons.
• Moreover, granulated sugar contributes to a clean texture.
• Substitute: In the event you want, change the granulated sugar with coconut sugar, honey, or agave from my Sugar Substitute Chart. Word that sugar-free substitutes gained’t work effectively on this recipe.

Lemon juice

• Lemon juice provides the curd a pure, tangy citrus style.
• I like to recommend utilizing recent lemon juice for the most effective taste.

Lemon zest

• Zest incorporates wealthy, flavorful oils from the peel, including great depth with out extra liquid.

Butter

• Butter provides the curd a velvety mouthfeel and wealthy taste.
• Importantly, butter helps stabilize the curd combination, holding it clean and uniform.
• Substitute: Use the identical quantity of softened stable coconut oil in case you want.

Cookie Dough

All-purpose flour

• All-purpose flour supplies sufficient construction whereas nonetheless making a comfortable cookie.
• Substitute: Use the identical quantity of a 1:1 gluten-free baking combine, corresponding to my almond flour baking combine, or one other gluten-free flour.

Graham cracker crumbs

Baking powder

• Baking powder is activated when blended with the liquid elements and once more by the warmth of the oven, creating carbon dioxide that provides the cookies elevate.

Baking soda

• Baking soda contributes to the elevate and browning of the cookies.

Butter

• Butter makes the cookies tender and moist.
• Moreover, butter enhances the toasty notes of the Graham crackers.
• Use salted butter or unsalted butter.

Granulated sugar

• Granulated sugar sweetens the cookies and contributes to the delectable crispy edges.

Darkish brown sugar

Salt

• Salt is crucial for bringing out flavors.

Egg

• Egg binds the cookie dough, offering moisture and richness.
• Substitute: Rather than the egg, combine 1 tablespoon floor flax seeds with 3 tablespoons water and let sit for 5 minutes earlier than utilizing.

Vanilla extract

• The vanilla within the cookie is an ideal stability to the tart filling.
• Use the identical quantity of Vanilla Bean Paste in case you want.

Meringue Topping

Egg whites

• When whipped, the proteins in egg whites kind a community that traps air, giving the meringue construction and quantity.
•  Make sure to use room-temperature eggs, as they whip up higher than chilly eggs.
• Substitute: As an alternative of egg whites, use a business egg replacer or aquafaba.

Granulated sugar

• Granulated sugar sweetens the meringue.
• Importantly, sugar strengthens the meringue by serving to to carry the air in place.
• Moreover, sugar helps with browning.

Cream of tartar

• Cream of tartar stabilizes the meringue and helps stop weeping.
• Moreover, cream of tartar makes the meringue shiny.
• Substitute: In the event you don’t have cream of tartar, use 1 teaspoon of white vinegar or lemon juice as an alternative.

Make Lemon Meringue Pie Cookies

Lemon Curd Filling

1. Put together to make curd: Place a fine-mesh sieve over a medium heatproof bowl and put aside.
2. Whisk eggs and sugar: In a separate medium heatproof bowl, whisk collectively the eggs and granulated sugar till clean.
3. Warmth juice and zest: Convey the lemon juice and lemon zest to a simmer in a small saucepan over medium warmth.
4. Mix and whisk: Slowly pour the lemon juice into the egg combination whereas whisking continuously.
5. Prepare dinner over low warmth: Return to the saucepan and cook dinner over low warmth, stirring continuously, till thick sufficient to coat the again of a spoon, about 5 minutes.
6. Pressure and add butter: Pressure by way of the sieve, then whisk within the butter till melted and clean.

7. Chill curd: Press cling wrap instantly onto the floor and funky for 1 hour, then refrigerate till absolutely chilled and set, about 2 hours.

Cookie Dough

8. Put together pan: Line a 13 x 18 inch (33 x 46 cm) baking sheet with parchment paper and put aside.
9. Combine the dry elements: In a medium bowl, mix the flour, 1 cup (3 ½ oz / 99 g) Graham cracker crumbs, baking powder, and baking soda. Put aside.

10. Combine the butter and sugars: Within the bowl of a stand mixer fitted with a paddle attachment (or with a handheld mixer and a big bowl), cream the butter, granulated sugar, darkish brown sugar, and salt on medium-high velocity for 3 minutes, till pale and fluffy.

11. Add egg and vanilla extract: Flip the velocity to medium-low and add within the egg and vanilla extract.

12. Add flour: Cut back velocity to low and stir within the flour combination simply till mixed.

13. Kind dough into balls: Divide and roll the dough into 12 equal balls (about 3 tablespoons / 45 g every).
14. Coat with Graham crumbs: Roll every ball within the remaining ⅓ cup (1 oz / 28 g) Graham cracker crumbs.

15. Form and place on pan: Use a tablespoon to press deep indentations into the facilities, then prepare in 4 rows of three cookies every on the ready baking sheet.

16. Chill dough: Press cling wrap instantly onto the floor and funky for 1 hour, then refrigerate till absolutely chilled and set, about 2 hours.

To Bake and Fill the Cookies

17. Put together to bake: Preheat the oven to 350°F (180°C).
18. Bake cookies: Bake for 10 minutes, till the perimeters are flippantly golden, however the facilities aren’t fairly set.

19. Add lemon curd: Take away from the oven and re-form the indentations if wanted, then fill every cookie with about 1 tablespoon of lemon curd.
20. Bake till set: Bake for an extra 3–5 minutes, till the perimeters are golden brown and the filling is simply set.

Meringue Topping

21. Mix elements: In a heatproof bowl set over simmering water, mix the egg whites, granulated sugar, and cream of tartar.

21. Warmth till sugar is dissolved: Prepare dinner, whisking continuously, till the sugar is absolutely dissolved and the combination feels clean when rubbed between your fingers.

22. Whip combination: Switch to the bowl of a stand mixer fitted with a whisk attachment (or use a handheld electrical mixer) and whip on excessive velocity for 5–8 minutes, till stiff, shiny peaks kind.

Assemble the Lemon Meringue Pie Cookies

23. High cookies with meringue: Pipe the meringue onto the cooled cookies utilizing a piping bag fitted with a big petal tip.

24. End cookies: Toast the meringue with a kitchen torch till flippantly golden.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Professional Chef Ideas

• Plan forward for the curd because it wants time to sit back and set absolutely. Making the curd a number of hours forward and as much as two weeks (saved within the fridge) earlier than will make meeting a lot simpler.
• Use high-quality store-bought lemon curd in case you want.
• In case your curd is just too thick to pressure, return it to very low warmth and whisk whereas including 1 teaspoon of heat lemon juice or water. Pressure as quickly because the curd loosens.
• Cool the stuffed cookies utterly earlier than including meringue.
• In the event you don’t need to pipe the meringue, spoon it on high of the cookies and swirl it a bit with an offset spatula or the again of a spoon. Moist the spatula or spoon to make swirling simpler.
• To ensure your eggs are whipped to stiff peaks, test that the whites maintain their form when the mixer is faraway from the bowl. See How Lengthy Do You Whip Egg Whites? for extra suggestions.
• Reshape the cookies whereas scorching to re-form the divots: The cookie dough will puff barely in the course of the first bake. Re-pressing the facilities whereas they’re scorching ensures satisfactory area for the curd and prevents overflow.
• Don’t overbake: After the primary spherical of baking, the cookies should be barely underbaked so you may re-form the divots and add the curd.
• Be certain the egg whites are correctly cooked by rubbing a drop of raw meringue between your fingers. The sugar must be absolutely dissolved and really feel utterly clean earlier than whipping.
• In the event you don’t have cream of tartar, substitute 1 teaspoon white vinegar or lemon juice to assist stabilize the egg whites.
• Torch rigorously, holding the flame transferring as you toast the meringue. This can stop scorching and create an excellent colour.
• In the event you don’t have a kitchen torch, you may place the piped cookies briefly below the oven’s broiler. Watch rigorously in order that they don’t burn.
• Use my Home made Raspberry Curd as an alternative of lemon curd for a fruity, bright-pink cookie.

Make-Forward and Storage Directions

Make-Forward Ideas

• The lemon curd might be made, positioned in an hermetic container, and refrigerated for as much as two weeks.
• You can also make the cookie dough balls and retailer in an hermetic container within the fridge for as much as 24 hours.
• The cookies are greatest the day they’re made, however you may make them as much as two days prematurely.
  • Retailer cookies in a single layer, loosely cowl with plastic wrap, and refrigerate.
  • Make sure to go away off the meringue topping till simply earlier than serving.

Retailer Leftovers

• Retailer leftovers in a single layer, loosely lined with plastic wrap, within the fridge for as much as one day.

FAQs

Can I make these lemon pie cookies gluten-free?

• Sure, you may make these lemon pie cookies gluten-free.

How do I make these lemon cookies with out eggs?

• To make these lemon cookies with out egg, use my Vegan Lemon Curd recipe for the filling.
• Rather than the egg within the cookie base, use a flax egg: combine 1 tablespoon of floor flax seeds with tablespoons of water and let sit for 5 minutes earlier than utilizing.
• Within the meringue, use a business egg replacer or aquafaba as an alternative of egg whites.

Might I take advantage of one other filling in these cookies?

• Sure, you should use one other filling in these cookies.

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