This just-sweet-enough fluffy lemon meringue cookie is easier to make than its impressive looks imply. The creamy lemon curd against a crisp and light meringue is simply outstanding.
Lemon Meringue Cookies
Updated on Sep. 05, 2024
Crisp, citrusy and delicately fluffy, lemon meringue cookies are the ideal dessert when you’re craving something sweet but not too cloying. This is a light meringue cookie with a tart lemon curd filling, and the bright, lemony flavor is truly outstanding. Though they may look complex, lemon meringue cookies are easier to make than you might think.
Ingredients for Lemon Meringue Cookies
- Egg whites: One of the keys to making lemon meringue cookies is whipping the egg whites to stiff peaks. Carefully separate the whites from the yolks.
- Vanilla extract: Vanilla extract helps to round out the flavor profile.
- Cream of tartar: Adding cream of tartar helps ensure that the egg whites won’t deflate.
- Sugar: Sugar stabilizes the meringue and makes these cookies sweet. Try using superfine sugar for a less grainy texture if you’d prefer.
Lemon Curd
- Eggs: Using the whole egg results in a lighter, fluffier texture than some curds offer.
- Sugar: Feel free to use a little less sugar here if you like a tangier curd.
- Lemon juice: Fresh-squeezed lemon juice adds that bright, citrusy flavor that these cookies are known for.
- Grated lemon zest: Lemon zest brings a nice zing to this curd that you can’t get solely from lemon juice.
- Butter: Butter creates an extra layer of richness and makes the curd silky smooth.
Directions
Step 1: Combine the ingredients
Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the vanilla and cream of tartar and beat on medium speed until soft peaks form. Gradually beat in the sugar (1 tablespoon at a time) on high until stiff peaks form.
Step 2: Pipe the meringue
Cut a small hole in the corner of a pastry or plastic bag; insert a #24 star tip. Fill the bag with meringue. Pipe 1-inch circles 2 inches apart onto parchment-lined baking sheets. Pipe one or two circles over the edge of the base, forming sides.
Step 3: Bake
Bake at 300°F for 25 minutes or until set and dry. Turn the oven off and leave the meringues in the oven for one hour.
Step 4: Make the lemon curd
Meanwhile, in a small, heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add the butter and cook, whisking constantly, until the mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
Step 5: Prepare to serve
Just before serving, spoon the lemon curd into the center of the cookies. Refrigerate any leftovers.
Lemon Meringue Cookies Variations
- Add white chocolate chips: Crunchy white chocolate chips add some nice texture to these cookies; mix them into the batter.
- Swirl with fruit: Chop up half a cup of fruit and combine it with a tablespoon of sugar, then bring this to a boil in a saucepan and simmer for five minutes. Strain and let cool, then spoon a bit of this fruit puree on top of each cookie.
How to Store Lemon Meringue Cookies
Let the unfilled cookies cool, then store them in an airtight container on the counter. It’s important to keep them away from heat or moisture, both of which cause them to soften and will shorten their shelf life. The lemon curd will last in the refrigerator in a tightly sealed mason jar or airtight container for one to two weeks.
How long do lemon meringue cookies last?
These meringue cookies (and, separately, the lemon curd filling) will last for up to two weeks when stored properly.
Lemon Meringue Cookies Tips
Can you double this recipe for lemon meringue cookies?
Yes, you can easily double this recipe. Just think of it as making two separate batches of cookies rather than trying to pile all the ingredients together.
How do you keep meringue cookies from getting soft?
Store your lemon meringue cookies properly, at room temperature. Don’t refrigerate or freeze them, as this will cause them to dissolve and get soft.
Are these cookies gluten-free?
Yes, these lemon meringue cookies are gluten-free.
Lemon Meringue Cookies
Prep Time
25 min
Cook Time
25 min
Yield
5 dozen
Ingredients
- 3 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- LEMON CURD:
- 4 large eggs, room temperature
- 1-1/3 cups sugar
- 1/3 cup lemon juice
- 4 teaspoons grated lemon zest
- 3 tablespoons butter
Directions
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
- Cut a small hole in the corner of a pastry or plastic bag; insert a #24 star tip. Fill bag with meringue. Pipe 1-in. circles 2 in. apart onto parchment-lined baking sheets. Pipe 1 or 2 circles over the edge of the base, forming sides.
- Bake at 300° for 25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour.
- Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
- Just before serving, spoon lemon curd into the center of cookies. Refrigerate leftovers.
Nutrition Facts
1 cookie: 38 calories, 1g fat (0 saturated fat), 16mg cholesterol, 11mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
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