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Lemon Meringue Pie Cookies

 Lemon Meringue Pie Cookies
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
60 ServingsPrep: 25 min. + chilling Bake: 25 min. + standing


  • 3 egg whites
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 4 eggs
  • 1-1/3 cups sugar
  • 1/3 cup lemon juice
  • 4 teaspoons grated lemon peel
  • 3 tablespoons butter


  • 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 paper-lined baking sheets. Pipe one or two 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

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Lemon Meringue Pie Cookies (continued)

Directions (continued)

  • 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.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.