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Lemon Meringue Pie Cookies Recipe
Lemon Meringue Pie Cookies Recipe photo by Taste of Home

Lemon Meringue Pie Cookies Recipe

Publisher Photo
Here's a way to have the refreshing flavor of lemon meringue pie in a hand-held cookie. The meringue base is filled with homemade lemon curd. They are a melt-in-your mouth heavenly delight. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 25 min. + chilling Bake: 25 min. + standing
MAKES:60 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 25 min. + standing
MAKES: 60 servings

Ingredients

  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • LEMON CURD:
  • 4 eggs
  • 1-1/3 cups sugar
  • 1/3 cup lemon juice
  • 4 teaspoons grated lemon peel
  • 3 tablespoons butter

Nutritional Facts

1 cookie equals 38 calories, 1 g fat (trace saturated fat), 16 mg cholesterol, 11 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Directions

  1. 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.
  2. 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 paper-lined baking sheets. Pipe once around the base of each shell for sides.
  3. Bake at 300° for 25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour.
  4. Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel 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.
  5. Just before serving, spoon lemon curd into the center of cookies. Refrigerate leftovers. Yield: 5 dozen.
To Make Ahead: Prepare the meringues a few days before. Store in an airtight container. Lemon curd can be made the day before serving. Cover and refrigerate.
Originally published as Lemon Meringue Pie Cookies in Taste of Home Christmas Annual Annual 2012, p127

Nutritional Facts

1 cookie equals 38 calories, 1 g fat (trace saturated fat), 16 mg cholesterol, 11 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Meringue Pie Cookies

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Reviewed May. 8, 2014

LOVE these !!!!!!!! Yummy !! I eat gluten free and this is like having lemon meringue pie. Will make MANY more times !!! I want to make a key lime version !!

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