Lemon Meringue Pie Cookies
These zesty lemon meringue pie cookies are made with a soft lemon cookie filled with lemon curd and topped with toasted Swiss meringue.
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
- Once thickened, remove from heat and whisk in the unsalted butter until completely melted and glossy.
- Pour the curd through a fine-mesh strainer set over a bowl to catch any small lumps. Cover the bowl tightly with plastic wrap (press it directly onto the surface of the curd to prevent a skin from forming) and let it cool. Pop it in the fridge while you bake the cookies.
Make the cookies
- In a large mixing bowl, combine the room-temperature butter, lemon zest, brown sugar, granulated sugar, vanilla extract, and kosher salt. Beat with an electric hand mixer until smooth and creamy.
- Add the egg and fresh lemon juice, mixing until completely combined.
- Pour in the flour and baking powder. Mix on low speed just until the flour disappears. Do not overmix, or the cookies will turn out dense and dry.
- Scoop the dough into 2-tablespoon balls and place them on a parchment paper-lined baking sheet. Roll into smooth balls with clean hands.
- Dip a teaspoon or a tablespoon measuring spoon into a bit of flour, then press a deep indent into the center of each dough ball. Bake in a preheated 180°C (350°F) oven for 10–12 minutes until the edges are set.
- If the cookies puffed up in the oven and lost their wells, immediately use the back of a small spoon to gently press the indents back down while they are still piping hot.
- Then, use a large round glass or biscuit cutter to gently swirl around the warm cookies to form perfect circles. Let them cool completely.
Make the Swiss meringue
- Combine the egg whites, sugar, and a pinch of salt in a heatproof bowl. Place the bowl over a pot of simmering water (make sure the bottom of the bowl doesn't touch the water).
- Whisk constantly until the sugar is completely dissolved and the mixture reaches 71°C (160°F), or feels completely smooth and non-grainy when rubbed between your fingers.
- Remove from heat and transfer to a stand mixer fitted with a whisk attachment. Beat on high speed for 5–7 minutes until stiff, glossy peaks form, and the bowl feels cool to the touch.
Assembly
- Spoon or pipe 1–2 teaspoons of chilled lemon curd into the center well of each cooled cookie. Pipe a generous swirl of Swiss meringue right on top of the curd, then toast beautifully with a kitchen torch right before serving.
Notes
- Don't Overmix the Dough: Mix the dry ingredients just until combined. Overworking the dough develops gluten, which makes the cookies tough instead of melt-in-your-mouth tender.
- Keep the Curd Moving: Whisk the lemon curd constantly while it cooks over medium-low heat. If you leave it untended, the eggs will scramble and ruin the texture!
- Create a Deep Well: Make a generous indentation in the raw dough balls using a floured spoon. The well will puff up slightly in the oven, so you want it deep enough to hold plenty of lemon curd.
- Underbake Slightly: Take the cookies out when the edges are just set but the centers still look a little soft. They will firm up as they cool on the baking sheet, staying perfectly tender.
- Ensure Your Meringue Bowl is Grease-Free: Even a single drop of fat or egg yolk will stop egg whites from whipping into stiff peaks. For insurance, wipe your mixing bowl and beaters down with a little lemon juice or white vinegar before starting.
- Cool Completely Before Filling: If you add the lemon curd to warm cookies, it will melt, become runny, and make the cookie base soggy.
Nutrition
Calories: 385kcalCarbohydrates: 52gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 105mgSodium: 320mgPotassium: 68mgFiber: 1gSugar: 36gVitamin A: 595IUVitamin C: 3mgCalcium: 30mgIron: 1mg
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