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Lemon Meringue Cookies Recipe

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4.1 from 32 reviews

These Lemon Meringue Cookies combine a soft, buttery cookie base with tangy homemade lemon curd and a fluffy toasted Swiss meringue topping, creating a delightful balance of flavors and textures perfect for any occasion.

Ingredients

Lemon Curd

  • 1 large whole egg
  • 2 large egg yolks (save the egg whites for the meringue)
  • 60 g granulated sugar
  • 4 tablespoons lemon juice (about 1 lemon)
  • 40 g unsalted butter (room temperature, cubed)

Cookies

  • 220 g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 115 g unsalted butter (melted)
  • 100 g granulated sugar
  • 50 g brown sugar
  • 1 large egg (room temperature)
  • 1 tablespoon vanilla extract

Swiss Meringue

  • 2 large egg whites
  • 60 g granulated sugar
  • 1/4 teaspoon vanilla extract

Instructions

  1. Lemon Curd Mixing: In a small pan, combine the whole egg, egg yolks, granulated sugar, and lemon juice. Stir the mixture thoroughly to blend the ingredients evenly.
  2. Cook Lemon Curd: Heat the mixture over medium heat, stirring frequently for about 7-10 minutes until it thickens to a gel-like consistency. Use a spatula to check; when the curd parts and slowly comes back together, it has thickened enough.
  3. Incorporate Butter: Remove the pan from heat and gradually stir in cubed butter until fully melted and incorporated into the lemon curd.
  4. Strain Curd: Push the lemon curd through a fine mesh sieve to remove any cooked egg bits or lemon seeds, resulting in a smooth texture. Set aside to cool at room temperature or refrigerate.
  5. Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal of cookies.
  6. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  7. Mix Wet Ingredients: In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar. Whisk until uniformly combined. Add the egg and vanilla extract, whisking to combine thoroughly.
  8. Combine Dry and Wet Mixes: Add the dry ingredient mixture to the wet mixture. Gently fold together with a spatula until just combined to form a soft dough.
  9. Scoop Dough: Using a large cookie scooper (3-4 tablespoons), portion dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
  10. Bake Cookies: Bake for 11-12 minutes until edges are set while centers remain soft and puffy.
  11. Create Depressions: Immediately remove cookies from oven and press the back of a spoon into the center of each cookie to make a well for the lemon curd. Allow cookies to cool on the baking sheet for 5-10 minutes until firm enough to transfer to a wire rack for complete cooling.
  12. Prepare Double Boiler: Bring about 1 inch of water to boil in a small pot. Place a heat-safe mixing bowl on top, ensuring it does not touch the water. Add egg whites, sugar, and vanilla extract to the bowl.
  13. Heat Meringue Mixture: With heat turned off, gently warm the egg white mixture by stirring often until sugar dissolves and the mixture feels smooth between fingers, free of grittiness.
  14. Beat Swiss Meringue: Remove the bowl from heat. Using a whisk attachment on a hand mixer, beat the mixture on low-medium speed until foamy. Increase to medium-high and continue until stiff peaks form with opaque white color.
  15. Assemble Cookies: Warm lemon curd slightly if chilled. Spoon a dollop of lemon curd onto each cookie’s depression, then top with a smear of Swiss meringue.
  16. Toast Meringue: Use a kitchen torch to carefully toast the meringue topping until golden brown, enhancing flavor and texture.

Notes

  • Ensure egg whites for meringue are at room temperature for better volume.
  • Pressing the cookie immediately after baking creates the perfect well for lemon curd without cracking.
  • Using a kitchen torch allows better control over toasting meringue than the oven broiler.
  • The lemon curd can be made ahead and stored in the refrigerator.
  • Keep spacing between dough balls to prevent cookies from merging during bake.

Find it online: https://justsosavory.com/lemon-meringue-cookies-recipe/