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Lemon Meringue Pie Cookies

Total Time

Prep: 25 min. + chilling Bake: 25 min. + standing

Makes

5 dozen

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 refreshing treat. —Taste of Home Test Kitchen
Lemon Meringue Pie Cookies Recipe photo by Taste of Home
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Ingredients

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

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-lined baking sheets. Pipe 1 or 2 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 zest 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.
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.

Nutrition 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.

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