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

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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


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

Nutritional 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.


  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 one or two circles over the edge of the base, forming 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

Sweet White Wine

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

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greatwithoutgluten User ID: 6330173 225642
Reviewed Apr. 29, 2015

"This is all my favorite parts of lemon meringue pie! It was definitely worth the effort. I am also gluten free and always looking for great dessert recipes and this is a new favorite of mine. I did make these bigger so I had less cookies but in general I tend to always make bigger cookies. I will definitely be making these again. My husband couldn't stop eating them!"

ebramkamp User ID: 702841 224473
Reviewed Apr. 8, 2015

"These take some effort but boy are they worth it. The lemon curd is the perfect combination of sweet and tang. These are beautiful, delicious and they will not last long."

LKimK77 User ID: 4952226 137085
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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