Description
Delight in these zesty Lemon Meringue Pie Cookies, which combine a buttery, tender cookie base with a tangy lemon filling, topped with a fluffy, golden-browned meringue. Perfect as a bite-sized treat, these cookies capture all the flavors of the classic lemon meringue pie in a portable, oven-baked form.
Ingredients
Scale
Cookie Dough
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (chilled)
- 1/4 teaspoon salt
Lemon Filling
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tablespoon cornstarch
- 1/4 teaspoon lemon zest
Meringue Topping
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar (for meringue)
Instructions
- Prepare the Cookie Dough: In a mixing bowl, whisk together the all-purpose flour, powdered sugar, and salt. Cut the chilled unsalted butter into the mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Chill the Dough: Gather the crumbly dough and form it into a ball. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to firm up and make rolling easier.
- Preheat Oven and Shape Cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cookie cutter to cut the dough into circles and place them on parchment-lined baking sheets.
- Bake Cookies: Bake the cookie rounds for 8 to 10 minutes, or until they are lightly golden around the edges. Remove from the oven and allow cookies to cool completely on a wire rack.
- Make Lemon Filling: In a small saucepan, combine lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest. Cook the mixture over medium heat, stirring constantly until it thickens into a custard-like consistency. Remove from heat and let it cool completely.
- Prepare Meringue: In a clean bowl, beat the egg whites with cream of tartar until they become foamy. Gradually add sugar while continuing to beat until stiff peaks form and the meringue is glossy.
- Assemble and Brown: Spoon a layer of cooled lemon filling onto each cookie base. Dollop or pipe the meringue on top. Place the cookies under the oven broiler for 1 to 2 minutes, watching carefully, until the meringue is golden brown and slightly toasted. Remove and let cool before serving.
Notes
- Ensure the butter is chilled before cutting into the flour mixture for a tender, flaky texture.
- Watch the cookies carefully while broiling as the meringue can brown quickly and burn.
- For a more intense lemon flavor, increase the lemon zest by up to 1/2 teaspoon as desired.
- These cookies can be stored in an airtight container for up to 3 days but are best enjoyed fresh for optimal meringue texture.
