These zesty lemon meringue cookies are made with a soft lemon cookie filled with lemon curd and topped with toasted Swiss meringue.
These cookies are soft, buttery cookies with a fresh lemon flavor that’s just the right mix of sweet and tangy.
They are basically lemon meringue pie in cookie form. They have the same sweet-tart flavor combo, but in a fun, bite-sized version.
In the center, there’s a spoonful of smooth lemon curd that adds a bright, citrusy punch.
On top, each cookie gets a swirl of fluffy meringue that’s lightly toasted with a kitchen torch for that golden, slightly caramelized finish.
They taste just like mini lemon meringue pies, but in a fun, bite-sized cookie form. They’re easy to put together, super pretty, and perfect for spring, summer, or anytime you’re craving something light and lemony.
For more lemon desserts, check out my lemon curd cake, lemon cream cheese bundt cake, lemon meringue tart, lemon meringue cheesecake, and lemon tiramisu.
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Why this recipe works
- Soft lemon cookies- The cookie base is tender, buttery, soft, and full of fresh lemon flavor from the lemon zest and are the perfect base for these cookies.
- Lemon curd filling- Each cookie has a sweet and tangy lemon curd center that adds a burst of citrus in every bite.
- Toasted Swiss meringue- The fluffy and light meringue on top gets lightly toasted for a golden, slightly caramelized finish.
- No chill cookie dough- The dough is quick and easy to make. No need to chill it, so the cookies are ready faster.
- Lemon meringue pie in cookie form- They have all the flavors of a lemon meringue pie, but in a fun, easy-to-eat cookie version.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the cookies
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– I used all-purpose flour for this recipe. Cake flour will work great as well.
Baking powder- to allow the cookies to spread. Make sure that your baking powder is not expired.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a caramel flavor and chewy texture to the cookies.
Eggs- you will need 1 large egg for the cookie dough. Make sure that your egg is at room temperature.
Vanilla extract- for vanilla flavor. I used vanilla paste, but you can use a whole vanilla bean or pure vanilla extract.
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will yield the best results. I don't recommend using store-bought lemon juice. This will make the flavor pop!
Lemon zest- I recommend zesting the lemon first and then juicing it.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the lemon curd filling
Butter- make sure that your butter is unsalted.
Eggs and egg yolks- you will need eggs and egg yolks for this recipe. Make sure that your eggs are at room temperature.
For the Swiss meringue
Egg whites and sugar- ensure your hands are thoroughly clean before separating the eggs. Any oil on your hands can contaminate the meringue, preventing it from whipping to stiff peaks.
Keep whisking until the mixture thickens for about 5-8 minutes. When the mixture thickens, add the butter and mix with a whisk until the butter is melted.
Transfer the mixture to a fine-mesh strainer set over a bowl and strain the curd from any unnecessary lumps. This will give you a perfect and smooth filling.
Cover the bowl tightly with plastic wrap and let the mixture cool for about 20-30 minutes at room temperature and then in the fridge while you bake the crust.
Into a large mixing bowl, add the room temperature butter, lemon zest, brown sugar, granulated sugar, vanilla extract, and kosher salt. Mix with an electric hand mixer until smooth.
Add the egg and mix until well combined.
Add the flour and baking powder, and mix until just combined. Don't overmix the cookie dough for moist cookies and not dry cookies.
Scoop cookie dough balls with a 2-tablespoon cookie scoop and place them on a parchment paper-lined baking sheet (on two separate baking sheets). Roll each cookie dough into a ball using your clean hands.
Use a tablespoon or a teaspoon to create indents in each cookie dough ball. Dip the tablespoon in flour to prevent the spoon from sticking to the cookie dough.
Bake the cookies in a 180°C (350°F) preheated oven for 10-12 minutes. Use a cup or a large biscuit cutter to swirl around the cookies while they are warm to create perfect circles.
Make the Swiss meringue
Start by combining egg whites, salt, and sugar in a heatproof bowl. Place the bowl over a pot of simmering water, creating a double boiler.
Whisk the mixture constantly while heating until it reaches 160°F (71°C) or feels smooth and not grainy when rubbed between your fingers.
Once the desired temperature is reached, remove the bowl from heat and transfer the mixture to a stand mixer fitted with a whisk attachment.
Beat on high speed for about 5-7 minutes, or until stiff, glossy peaks form and the meringue has cooled to room temperature.
Assembly
Transfer the lemon curd into a piping bag and cut a small slit. Pipe 1-2 teaspoon of lemon curd into the center of each one. Pipe the meringue onto the tops of the cookies, then toast with a kitchen torch.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the cookie dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Use fresh lemon juice and zest. This gives the cookies and curd a bright, natural lemon flavor that really shines.
- Don't let the lemon curd come to a boil! This will cook the eggs and leave you with scrambled eggs. Make sure that the lemon curd mixture cooks over medium-low heat.
- Use a cookie scoop. It helps make all the cookies the same size and shape for even baking.
- Make them round. Right after baking, use a round cookie cutter or a spoon to gently nudge the edges into perfect circles while they’re still warm.
- Underbake slightly. Take the cookies out when the edges are just set and the centers still look a little soft. they’ll finish baking as they cool and stay super tender.
- Make sure your bowl is grease-free. Even a little fat can stop meringue from whipping. Avoid egg yolks in the whites, and for extra insurance, wipe your bowl with a bit of lemon juice before whipping.
- Create a deep well. Use the back of a spoon which has been dipped in flour to prevent sticking to make a deep indentation in each cookie to hold plenty of filling.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Cool completely before filling. Adding lemon curd to warm cookies can make them soggy or cause the curd to spread too much.
Faq's
When making meringue, avoid any fat or grease, even a little egg yolk or residue in the bowl can prevent the egg whites from whipping properly. Always use a clean, dry bowl and beaters.
Swiss meringue is best for cookies like lemon meringue cookies. It’s stable, smooth, and holds its shape well, making it perfect for piping and toasting.
To keep cookies soft, use brown sugar. Its molasses content retains moisture and softness after baking.
Slightly underbaking them and storing in an airtight container with a slice of bread also helps maintain chewiness.
Storing
Store these cookies in the fridge for up to 4 days. Make sure that you store them in an airtight container so they won't dry out.
Freezing
To freeze lemon meringue cookies, it's best to do so before adding the lemon curd and meringue, as those toppings don’t freeze as well.
How to freeze the cookie dough
Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container.
Freeze for up to 2 months. When ready to bake, place the frozen dough on a baking sheet and bake straight from the freezer, adding an extra 1–2 minutes to the bake time.
How to freeze baked cookies (without toppings)
Let the cookies cool completely, then store them in a single layer or with parchment between layers in a freezer-safe container or bag. Freeze for up to 2 months.
Thaw the baked cookies at room temperature for about 30 minutes. Once thawed, you can add the lemon curd and Swiss meringue topping, then torch and serve as usual.
Make it ahead of time
To make these ahead of time, bake the cookies and store them in an airtight container for up to 2 days.
You can also make the lemon curd and meringue a day ahead and keep them in the fridge. Assemble and torch the cookies just before serving for the best texture and look.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free- you can make this dairy-free by replacing the butter with vegan butter. Both for the cookie dough and for the lemon curd.
Lemon curd- instead of making a homemade lemon curd, you can use your favorite store-bought lemon curd.
Variations
Berry Curd Filling- Use raspberry or strawberry curd instead of lemon for a fruity change.
Lemon Poppy Seed Cookies- Mix 1 tablespoon of poppy seeds into the dough for extra texture and a bakery-style look.
Serving Tips
Torch right before serving- For the best look and flavor, toast the meringue just before eating.
Add a fresh garnish- A tiny piece of lemon zest or a fresh berry on top makes them extra pretty.
Equipment
- Mixing bowl (set of 3).
- Saucepan to cook the lemon curd.
- Whisk set.
- Citrus juicer – To easily squeeze fresh lemon juice.
- Zester or grater – For fresh lemon zest.
- Electric hand mixer or stand mixer- To cream the cookie dough and whip the meringue to stiff peaks.
- Measuring cup set.
- Kitchen torch
- Offset spatula to smooth out the lemon curd on the crust.
- Rubber spatula.
More cookie recipes
Almond Croissant Cookies- These soft almond croissant cookies are filled with almond cream and topped with sliced almonds and powdered sugar.
Carrot Cake Cookies with Cream Cheese Frosting- These carrot cake cookies are made with a soft and chewy carrot cookie base and topped with a cream cheese frosting and chopped pecans.
Pistachio Chocolate Chip Cookies- These pistachio chocolate chip cookies are filled with pistachio cream and are crispy on the outside and chewy on the inside.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Lemon Meringue Cookies
Ingredients
For the lemon curd
- ⅓ cup Lemon juice fresh
- 1 tablespoon Lemon zest fresh
- 1 Egg
- 3 Egg yolks
- ¼ teaspoon Kosher salt
- ⅔ cup Granulated sugar
- 2.8 oz Butter
For the cookies
- 1 cup Butter unsalted, room temperature
- 1 cup Granulated sugar
- ½ cup Brown sugar light brown sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 Egg large
- 2 teaspoon Lemon zest
- ⅓ teaspoon Baking powder
- 2 ½ cups Flour
For the Swiss meringue
- 100 g Egg whites
- 90 g Granulated sugar
- ¼ teaspoon Salt
Instructions
Make the lemon curd
- Keep whisking until the mixture thickens for about 5-8 minutes. When the mixture thickens, add the butter and mix with a whisk until the butter is melted.
- Transfer the mixture to a fine-mesh strainer set over a bowl and strain the curd from any unnecessary lumps. This will give you a perfect and smooth filling.
- Cover the bowl tightly with plastic wrap and let the mixture cool for about 20-30 minutes at room temperature and then in the fridge while you bake the crust.
Make the cookies
- Into a large mixing bowl, add the room temperature butter, lemon zest, brown sugar, granulated sugar, vanilla extract, and kosher salt. Mix with an electric hand mixer until smooth.
- Add the egg and mix until well combined.
- Add the flour and baking powder, and mix until just combined. Don't overmix the cookie dough for moist cookies and not dry cookies.
- Scoop cookie dough balls with a 2-tablespoon cookie scoop and place them on a parchment paper-lined baking sheet (on two separate baking sheets). Roll each cookie dough into a ball using your clean hands.
- Use a tablespoon or a teaspoon to create indents in each cookie dough ball. Dip the tablespoon in flour to prevent the spoon from sticking to the cookie dough.
- Bake the cookies in a 180°C (350°F) preheated oven for 10-12 minutes. Use a cup or a large biscuit cutter to swirl around the cookies while they are warm to create perfect circles.
Make the Swiss meringue
- Start by combining egg whites, salt, and sugar in a heatproof bowl. Place the bowl over a pot of simmering water, creating a double boiler.
- Whisk the mixture constantly while heating until it reaches 160°F (71°C) or feels smooth and not grainy when rubbed between your fingers.
- Once the desired temperature is reached, remove the bowl from heat and transfer the mixture to a stand mixer fitted with a whisk attachment.
- Beat on high speed for about 5-7 minutes, or until stiff, glossy peaks form and the meringue has cooled to room temperature.
Assembly
- Transfer the lemon curd into a piping bag and cut a small slit. Pipe 1-2 teaspoon of lemon curd into the center of each one. Pipe the meringue onto the tops of the cookies, then toast with a kitchen torch.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the cookie dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Use fresh lemon juice and zest. This gives the cookies and curd a bright, natural lemon flavor that really shines.
- Don't let the lemon curd come to a boil! This will cook the eggs and leave you with scrambled eggs. Make sure that the lemon curd mixture cooks over medium-low heat.
- Use a cookie scoop. It helps make all the cookies the same size and shape for even baking.
- Make them round. Right after baking, use a round cookie cutter or a spoon to gently nudge the edges into perfect circles while they’re still warm.
- Underbake slightly. Take the cookies out when the edges are just set and the centers still look a little soft. they’ll finish baking as they cool and stay super tender.
- Make sure your bowl is grease-free. Even a little fat can stop meringue from whipping. Avoid egg yolks in the whites, and for extra insurance, wipe your bowl with a bit of lemon juice before whipping.
- Create a deep well. Use the back of a spoon which has been dipped in flour to prevent sticking to make a deep indentation in each cookie to hold plenty of filling.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Cool completely before filling. Adding lemon curd to warm cookies can make them soggy or cause the curd to spread too much.
Dorris
They’re perfect.