I have to admit, I’m a huge fan of anything lemon. There’s something about the bright, tart flavor that instantly lifts my mood. When you combine that citrusy punch with the light, fluffy sweetness of meringue, it creates a magical treat that feels both indulgent and refreshing. That’s why I’m absolutely thrilled to share my Lemon Meringue Cookies recipe with you today.

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These cookies have a soft, buttery base, topped with a cloud of toasted meringue and a little puddle of luscious lemon curd. They’re a dreamy combination of textures—crispy edges, tender centers, and a creamy, tangy topping. Whether you need a bright finish to a dinner party or just a sweet treat for yourself, these cookies will definitely steal the show.

Why You’ll Love This Lemon Meringue Cookies Recipe

If you adore the sweet-tart combination of lemon desserts, these cookies will instantly become your new favorite. They’re elegant enough for special occasions but simple enough for everyday baking. The contrast between the buttery cookie, the airy meringue, and the rich lemon curd makes every bite unforgettable. Plus, they look absolutely stunning, like little rays of sunshine on a platter!

What Kind of Lemon Curd Should I Use?

When it comes to lemon curd for these cookies, you have a couple of options. If you’re in a hurry, a good-quality store-bought lemon curd will work just fine—it saves time and still delivers that luscious, tangy flavor. However, if you want to elevate your cookies to another level, making homemade lemon curd is absolutely worth it. It gives you control over the sweetness and tartness, and the freshness is unbeatable. I usually prefer homemade because it has that extra burst of bright, natural lemon taste that makes a big difference in the final cookie.

Options for Substitutions

One of the best parts about baking is how customizable it can be! If you need to tweak this Lemon Meringue Cookies recipe, here are some easy substitutions you can make:

Lemon Curd Substitute: Swap it with lime or orange curd for a different citrus twist.
Butter Alternative: You can use a good-quality plant-based butter if you need a dairy-free option.
Gluten-Free Version: Substitute the all-purpose flour with a trusted gluten-free baking mix.
Sugar Substitute: Coconut sugar or a sugar substitute blend can be used if you’re reducing refined sugar.
Meringue Tip: If you prefer an easier topping, a dollop of whipped cream can be used instead of meringue (though it won’t have the same toasty effect).
Add Zest: Mix lemon zest into the cookie dough for an extra burst of citrus.
Vanilla Variation: A touch of almond extract instead of vanilla can give the cookie base a unique flavor.

Ingredients for This Lemon Meringue Cookies Recipe

Each ingredient in these cookies plays a special role in creating their perfect flavor and texture. Here’s what you’ll need:

Unsalted Butter: Gives the cookie its rich, tender texture and buttery flavor.
Granulated Sugar: Sweetens the dough and helps create a soft, slightly crisp cookie base.
Egg Yolks: Adds richness and a tender crumb to the cookie; also complements the lemon flavors beautifully.
Vanilla Extract: Enhances all the flavors and gives a warm, sweet note to the cookies.
All-Purpose Flour: Forms the structure of the cookies, giving them body and softness.
Baking Powder: Provides a gentle lift so the cookies don’t end up too dense.
Salt: Balances the sweetness and enhances the other flavors.
Egg Whites: Essential for creating the fluffy, glossy meringue topping.
Powdered Sugar: Used to stabilize and sweeten the meringue.
Cream of Tartar: Helps the egg whites whip up strong and stable for a beautiful meringue.
Lemon Curd: The shining star for topping—adds that bright, tangy, luscious punch right at the end.

Step 1: Prepare the Cookie Dough

Start by creaming the unsalted butter and granulated sugar together until the mixture is light and fluffy. This step is crucial because it adds air to the dough, ensuring the cookies are tender. Once creamed, mix in the egg yolks and vanilla extract until fully combined.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix, as that can make the cookies tough.

Step 3: Shape and Bake

Scoop small rounds of dough onto a parchment-lined baking sheet, leaving space between each cookie. Gently press a small indent into the center of each dough ball—this will hold the meringue and lemon curd later. Bake in a preheated oven at 350°F (175°C) for about 10–12 minutes, or until the edges are lightly golden. Let the cookies cool completely before adding the toppings.

Step 4: Make the Meringue

While the cookies are cooling, beat the egg whites and cream of tartar together until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form and the meringue is glossy.

Step 5: Assemble the Cookies

Pipe or spoon a swirl of meringue into the center of each cooled cookie. Lightly toast the meringue with a kitchen torch, or you can place them under a broiler for just a few seconds (watch them carefully!). Finally, spoon a dollop of lemon curd into the center of the meringue swirl.

How Long to Cook the Lemon Meringue Cookies

The cookie bases bake quite quickly—typically 10 to 12 minutes in a 350°F (175°C) oven. You’re looking for lightly golden edges and a set center.
As for the meringue, if you’re using a kitchen torch, you just need a few seconds to achieve that beautiful toasted look. If you broil them, keep a close eye and toast for about 30 to 60 seconds—they can go from perfectly golden to burnt in the blink of an eye!

Tips for Perfect Lemon Meringue Cookies

Use Room Temperature Ingredients: Room temperature butter and eggs mix more evenly into the dough, ensuring a tender cookie.
Don’t Overbake: These cookies should be lightly golden, not brown. Overbaking will make them dry.
Whip Meringue Properly: Make sure your bowl and beaters are completely clean and free of grease before whipping egg whites. Even a speck of fat can prevent stiff peaks.
Be Gentle with Assembly: Let the cookies cool fully before topping with meringue and lemon curd to avoid melting or sogginess.
Torch with Caution: When using a kitchen torch, keep it moving and stay a few inches away to avoid burning the meringue.
Homemade Lemon Curd Bonus: If making homemade lemon curd, let it chill before using to keep it thick and glossy.
Small Indentation: Make a gentle well in each dough ball before baking to help hold the meringue in place.
Piping Meringue: If you want bakery-style presentation, use a piping bag with a star tip for that fancy swirl.

Watch Out for These Mistakes While Cooking

Skipping the Indentation: Forgetting to make a small well in the cookie dough can cause the meringue and lemon curd to slide off the finished cookie.
Overwhipping the Meringue: Beating the egg whites too long can make the meringue grainy instead of silky smooth.
Using Warm Cookies: Adding meringue or lemon curd onto cookies that haven’t fully cooled will result in a melted, messy topping.
Not Toasting Carefully: If you broil or torch the meringue without close supervision, it can burn very quickly.
Using Store-Bought Lemon Curd Without Tasting: Some store-bought curds can be overly sweet or bland. Taste before using to ensure it has that tangy punch.
Heavy Hand with the Lemon Curd: Overfilling the center can cause the curd to overflow, making a sticky mess.
Not Cleaning the Bowl for Meringue: Any grease or water in your mixing bowl will prevent the meringue from whipping properly.
Baking the Cookies Too Long: Overbaked cookies lose their soft bite and may not pair as nicely with the delicate meringue topping.

What to Serve With Lemon Meringue Cookies?

These cookies are versatile and pair wonderfully with a variety of foods and drinks. Here are some tasty ideas:

Fresh Berries

The juicy sweetness of fresh strawberries, raspberries, or blueberries complements the tart lemon flavor beautifully.

Iced Tea

A cold glass of lightly sweetened iced tea (especially a black or green tea) makes for a refreshing pairing.

Coffee

The richness of a hot cup of coffee balances the citrusy brightness of the cookies.

Whipped Cream

A little dollop of fresh whipped cream on the side makes these cookies feel even more luxurious.

Lemon Sorbet

If you really want to lean into the citrus vibe, serve with a scoop of lemon or raspberry sorbet.

Light White Wine

A glass of crisp Sauvignon Blanc or a fruity Moscato would enhance the light, sunny flavors.

Pistachios

Offer a small bowl of roasted pistachios—they add a nutty, salty counterpoint that’s absolutely delicious.

Yogurt Parfaits

Layered yogurt, granola, and fruit parfaits with a side of lemon meringue cookies would be a delightful brunch or light dessert.

Storage Instructions

Lemon Meringue Cookies are delicate, especially because of their fluffy meringue topping, so a little extra care keeps them fresh and beautiful:

Short-Term Storage: Store the cookies in a single layer in an airtight container at room temperature for up to 2 days. Make sure they’re kept in a cool, dry place away from humidity, which can soften the meringue.
Refrigeration: If you live in a very warm or humid climate, you might want to refrigerate them. Place the cookies in an airtight container, layering them between sheets of parchment paper to prevent sticking. They’ll stay good in the fridge for about 3–4 days.
Freezing: I don’t recommend freezing the fully assembled cookies, as the meringue doesn’t thaw well. However, you can freeze the plain baked cookie bases in a freezer-safe bag for up to 2 months. When ready to serve, just defrost and top with fresh meringue and lemon curd.
Transport Tip: If taking them to an event, transport the cookie bases separately and assemble on-site for the best appearance and texture!

Estimated Nutrition

Please keep in mind these values are approximate and can vary based on exact ingredient brands and portion sizes:

Calories: ~140 per cookie
Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 30mg
Sodium: 55mg
Carbohydrates: 19g
Fiber: 0g
Sugar: 14g
Protein: 2g

These cookies are a sweet treat, best enjoyed mindfully—but honestly, they’re so light and airy, it’s hard to stop at just one!

Frequently Asked Questions

How far ahead can I make Lemon Meringue Cookies?

You can bake the cookie bases up to 2 days in advance. For best texture, add the meringue and lemon curd just before serving or within a few hours.

Can I use bottled lemon juice for the lemon curd?

While you can use bottled lemon juice in a pinch, I highly recommend fresh lemon juice for the brightest, freshest flavor.

What if I don’t have a kitchen torch?

No worries! You can toast the meringue under your oven’s broiler for just 30–60 seconds—watch them carefully to prevent burning.

Can I make these cookies gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend to keep the texture similar.

How do I know when the meringue is whipped enough?

Look for stiff, glossy peaks. When you lift the whisk, the peak should stand straight up without drooping.

Can I flavor the meringue?

Yes! Add a few drops of lemon or vanilla extract once the meringue reaches soft peaks for a subtle flavor twist.

Can I skip the meringue topping?

If you’re short on time, you can top the cookies with just lemon curd—they’ll still be wonderfully delicious.

Why did my meringue deflate?

Meringue can deflate if it’s overmixed or if any fat or moisture sneaks into the bowl. Always use a spotless, dry mixing bowl and stop whipping once you hit stiff peaks.

Conclusion

Lemon Meringue Cookies are the perfect little bites of sunshine. With their buttery base, luscious lemon curd, and toasted clouds of meringue, they offer a heavenly balance of sweet, tart, and creamy textures. I love making these for brunches, afternoon teas, and even as light summer desserts.
They look impressive but come together with simple ingredients and a little patience—proving that homemade treats don’t have to be complicated to be stunning and unforgettable. Whether you’re hosting a fancy gathering or just want to bake something special for yourself, these cookies are guaranteed to brighten your day.