Lemon Meringue Pie Cookies are a delightful twist on the classic dessert, combining the tangy goodness of lemon curd with the airy sweetness of meringue, all nestled within a delicious cookie. Imagine taking a bite and experiencing a symphony of flavors—zesty, sweet, and just a hint of nostalgia that transports you back to those warm family gatherings where dessert was always the highlight.
These cookies are perfect for any occasion, be it a sunny afternoon tea, a cheerful barbecue, or simply when you crave something sweet to brighten your day. With their vibrant colors and delightful textures, these treats are sure to impress your guests and make you the superstar of your next baking adventure.
Why You'll Love This Top Lemon Meringue Pie Cookies Recipe
- This amazing Top Lemon Meringue Pie Cookies Recipe offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Ingredients for Top Lemon Meringue Pie Cookies Recipe
Here’s what you’ll need to make this delicious Top Lemon Meringue Pie Cookies Recipe:
For the Lemon Curd:
– 2 large lemons zest – Use fresh lemons for the best flavor, making sure to avoid the bitter white pith.
– 3/4 cup + 2 tbsp granulated sugar – Adjust the sugar if you prefer a more tart lemon curd.
– 3/4 cup + 3 tbsp lemon juice – Freshly squeezed lemon juice adds a bright, tangy flavor.
– 2 large eggs – These provide structure to the lemon curd.
– 2 large egg yolks – Extra yolks enrich the curd’s taste and texture.
– pinch of salt – Enhances and balances the sweetness.
– 1/2 cup salted butter, cubed – Adds creaminess and a rich flavor.
– 1/2 tsp vanilla extract – For a hint of warmth and sweetness in the curd.
For the Cookies:
– 14 and 1/2 tbsp salted butter, melted – Melting the butter makes the mixing process easier.
– 1 large lemon zest – Brings an additional layer of citrusy flavor.
– 3/4 cup granulated sugar – Sweetens the cookies effectively.
– 3/4 cup dark brown sugar, packed – Adds a richer taste and moisture to the cookies.
– 1 and 1/2 tsp vanilla extract – Deepens the overall flavor profile.
– 2 large eggs – Binds the cookie dough and helps it rise.
– 3 cups all-purpose flour – Forms the base of your cookies.
– 1 tsp baking soda – Helps the cookies to rise.
– 1 tsp baking powder – Aids in leavening for that perfect soft texture.
– 1/4 tsp salt – Balances the flavors and enhances sweetness.
For the Meringue:
– 2 large egg whites – Essential for creating light and fluffy meringue.
– 1/2 cup granulated sugar – Sweetens the meringue and allows it to hold its shape.
– 1/2 tsp cream of tartar – Stabilizes the egg whites while whipping.
– 1/4 tsp salt – Enhances the sweet flavor of the meringue.
– 2 tsp vanilla extract – Adds a delicious warmth and complexity.
How to Make Top Lemon Meringue Pie Cookies Recipe
Follow these simple steps to prepare this delicious Top Lemon Meringue Pie Cookies Recipe:
Step 1: Make the Lemon Curd
In a medium saucepan, combine lemon zest and sugar, rubbing the zest into sugar to release its oils. Add the lemon juice, eggs, and a pinch of salt, whisking well. Cook this mixture over low heat for about 10-14 minutes until it reaches 195°F (90°C). Strain the curd through a sieve, whisk in the butter and vanilla, and let it cool in the fridge.
Step 2: Prepare the Cookie Dough
In a large bowl, melt the butter. Rub the lemon zest into the granulated sugar until it resembles a sandy mixture. Whisk in both the granulated and brown sugars, eggs, and vanilla until everything is smooth. Gradually stir in the dry ingredients—flour, baking soda, baking powder, and salt—until a smooth dough forms.
Step 3: Scoop & Chill the Dough
Scoop the dough into 65-gram balls and place them in an airtight container. Chill in the fridge for at least 2 hours or in the freezer for roughly 1 hour. Chilling is essential, as it helps the cookies maintain their shape while baking.
Step 4: Bake the Cookies
Preheat your oven to 365°F (185°C) and line your baking sheets with parchment paper. Bake the cookies for 9-11 minutes until the edges are set but the centers are soft. Use a round cutter to shape them and create an indent in the centers. Allow the cookies to cool on wire racks.
Step 5: Make the Meringue
In a bowl, beat the egg whites, granulated sugar, cream of tartar, and salt over simmering water until a thermometer reads 175°F (80°C). Remove from heat, then whip on high until stiff peaks form.
Step 6: Assemble Cookies
Spoon 1-2 tablespoons of cooled lemon curd into the center of each cookie. Using a piping bag, pipe the meringue on top of the curd, creating playful peaks. If you’re feeling fancy, toast the meringue lightly with a kitchen torch for that perfect golden finish.
Transfer these delightful lemon meringue pie cookies to a serving platter and watch as they disappear faster than you can say “lemon zest”! These cookies encapsulate all the joy of a lemon meringue pie with the added fun of being portable and uniquely bite-sized. Enjoy every tangy, sweet bite!
You Must Know About Top Lemon Meringue Pie Cookies Recipe
- This amazing Top Lemon Meringue Pie Cookies Recipe offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Perfecting Top Lemon Meringue Pie Cookies Recipe Cooking Process
Start by making the lemon curd while the cookie dough chills. This timing ensures everything comes together seamlessly. Bake the cookies, then prepare the meringue while they cool. This organized approach maximizes efficiency and results in perfectly delightful cookies.
Add Your Touch to Top Lemon Meringue Pie Cookies Recipe
Feel free to play with the lemon curd by adding a touch of ginger or swapping some lemon juice for lime. You can also experiment with different types of sugars, like coconut sugar, to give a unique twist to the cookie base.
Storing & Reheating Top Lemon Meringue Pie Cookies Recipe
Store the cookies in an airtight container to keep them fresh and chewy. For longer storage, freeze the cookies without meringue, then add it after reheating in the oven. This way, you’ll maintain the delightful texture and flavor.
Chef's Helpful Tips for Top Lemon Meringue Pie Cookies Recipe
- This amazing Top Lemon Meringue Pie Cookies Recipe offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Sometimes, the most enchanting moments in my kitchen happen unexpectedly. I remember making these cookies for a friend’s bridal shower and hearing everyone gasp as the meringue toasted to perfection. It was a hit, making my heart swell with joy.
FAQs About Top Lemon Meringue Pie Cookies Recipe
What is Top Lemon Meringue Pie Cookies Recipe?
The Top Lemon Meringue Pie Cookies Recipe transforms the classic lemon meringue pie into delightful cookie form. These cookies feature a crumbly base, a tart lemon curd center, and are topped with a fluffy, toasted meringue. Ideal for those who crave a burst of citrusy goodness, this recipe combines the joy of baking with the refreshing flavors of lemon. They are perfect for gatherings or simply as a treat to enjoy on a sunny afternoon.
How do I store Top Lemon Meringue Pie Cookies?
To keep your Top Lemon Meringue Pie Cookies fresh, store them in an airtight container at room temperature for up to three days. If you want to extend their shelf life, freeze them without the meringue. When you’re ready to enjoy, reheat in the oven and add the meringue. This will maintain their chewy texture and ensure the meringue remains fluffy and delicious.
Can I make the lemon curd in advance for the Top Lemon Meringue Pie Cookies Recipe?
Absolutely! You can prepare the lemon curd a day or two ahead of time. Store it in an airtight container in the refrigerator until you are ready to assemble your cookies. This not only saves time but also allows the flavors to meld beautifully, resulting in a richer lemon curd for your cookies.
What variations can I try with the Top Lemon Meringue Pie Cookies Recipe?
Feel free to get creative with the Top Lemon Meringue Pie Cookies Recipe. You can experiment by swapping out some lemon juice for lime for a unique twist. Adding a dash of ginger to the lemon curd will give it a hint of warmth. Moreover, using different sugars can add depth to the cookie base, allowing for personalized flavor profiles to suit your taste.
Conclusion for Top Lemon Meringue Pie Cookies Recipe
In summary, the Top Lemon Meringue Pie Cookies Recipe is a delightful take on a classic dessert. With the perfect blend of tangy lemon curd and airy meringue atop a chewy cookie base, these treats are sure to impress friends and family. Whether made for a special occasion or simply enjoyed at home, this recipe showcases the zesty flavor of lemons in an irresistible cookie form. Try it out, and bring a burst of sunshine to your baking!
Lemon Meringue Pie Cookies
Ingredients
Equipment
Method
- In a medium saucepan, add lemon zest and sugar, rubbing zest into sugar. Add lemon juice, eggs, and salt. Whisk well. Cook over low heat for 10-14 minutes until temperature reaches 195° F. Strain through a sieve and whisk in vanilla and butter. Let cool in the fridge.
- Melt the butter in a large bowl. Rub lemon zest into granulated sugar until sandy. Whisk in granulated sugar, brown sugar, eggs, and vanilla until smooth. Stir in dry ingredients until a smooth dough forms.
- Scoop dough into 65-gram balls and chill in an airtight container in the fridge for at least 2 hours or in the freezer for 1 hour.
- Preheat oven to 365° F and line baking sheets with parchment paper. Bake cookies for 9-11 minutes until edges are set. Use a round cutter to shape cookies and press an indent in the centers. Cool on wire racks.
- In a bowl, whisk egg whites, granulated sugar, cream of tartar, and salt over simmering water until thermometer reads 175℉. Beat on high speed until stiff peaks form. Fill a piping bag with the meringue.
- Spoon 1-2 tbsp of curd into the center of each cookie. Pipe meringue on top and toast with a kitchen torch.
