Description
Lemon Meringue Pie Cookies combine tangy, homemade lemon curd, delicate browned butter cookies, and fluffy toasted meringue for a delightful, elegant treat. These cookies capture all the classic flavors of a lemon meringue pie in a perfectly portioned bite-size form, ideal for gatherings or an indulgent snack.
Ingredients
Lemon Curd
- 50 grams granulated sugar
- 1 large lemon, zested
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 60 mL lemon juice
- 42 grams salted butter (room temperature)
- Pinch of fine sea salt
Browned Butter Lemon Cookies
- 113 grams salted butter (browned to 93 grams)
- 133 grams granulated sugar
- 2 large lemon zest
- 2 large egg yolks (room temperature)
- 30 mL lemon juice
- 1 tsp pure vanilla extract or vanilla bean paste
- 150 grams all-purpose flour (spooned and leveled)
- 1/4 tsp fine sea salt
- 1 1/2 tsp baking powder
Toasted Meringue
- 150 grams granulated sugar
- 1/4 tsp cream of tartar (optional)
- 3 large egg whites
- 2 tsp vanilla bean paste or extract
- Tiny pinch fine sea salt
Instructions
- Make Lemon Curd: Combine sugar, eggs, lemon juice & zest, butter, and salt in a small nonstick or enameled saucepan over medium-low heat. Whisk continuously until the mixture thickens, about 5 minutes, reaching 170°F (77°C). It should coat the back of a spoon. Press the hot curd through a sieve into another bowl, cover, and cool completely to room temperature. Store leftovers refrigerated.
- Brown the Butter for Cookies: In a small pot over medium heat, cook butter for 5-10 minutes until bubbling and foaming. Stir continuously until milk solids brown and settle, then pour into a bowl. Cool and refrigerate until measured butter weighs 93 grams.
- Prepare Cookie Dough: Place sugar in a medium-large bowl; zest lemon on top and rub zest into sugar to release oils. Add browned butter and whisk until combined. Add egg yolks, lemon juice, and vanilla; whisk 2-3 minutes until smooth and lightened in color.
- Add Dry Ingredients: Fold in flour, salt, and baking powder just until no flour streaks remain. Freeze dough 15-30 minutes or refrigerate for about an hour.
- Shape and Bake Cookies: Scoop eight 2-ounce dough balls and roll smooth. Place on lined baking sheet. Preheat oven to 350°F (177°C). Bake on middle rack for 10 minutes. Remove, gently bang on counter and reshape cookies with a biscuit cutter for roundness. Return to oven for an additional 4 minutes until edges lightly brown and tops puffed but not wet. Remove and tap again to shape perfectly.
- Create Indentations: Use a tablespoon or small cup to make a slight well in the center of each cooled cookie for the lemon curd.
- Fill with Lemon Curd: Once cookies are completely cool, spread about 1 tablespoon of lemon curd into each cookie’s center.
- Prepare Toasted Meringue: Bring a small pot of water to a boil then reduce to a simmer. Wipe your equipment with vinegar or lemon juice. In a stand mixer bowl, whisk sugar and cream of tartar. Add egg whites and place bowl over simmering water without submerging. Whisk frequently until sugar dissolves and mixture reaches 175°F (80°C), about 10 minutes.
- Whip Meringue: Remove bowl from heat and attach to stand mixer with whisk. Beat on medium speed for 1 minute, then medium-high for around 10 minutes until thick, marshmallow-like texture forms. Add vanilla and salt and mix until combined, scraping bowl edges.
- Assemble and Toast Meringue: Pipe meringue onto lemon curd-topped cookies. Use a culinary torch to toast the meringue evenly until golden and slightly browned.
Notes
- Use an enameled or non-metal saucepan for lemon curd to avoid reaction with acidic lemon juice.
- Browning butter adds a nutty, deep flavor essential to the cookie’s taste.
- Do not overbake cookies; they should be lightly browned but still soft in the center for the best texture.
- Use a thermometer to monitor temperature accurately for both lemon curd and meringue stages.
- Pipe the meringue immediately after whipping for best results and quick toasting.
- Store leftover cookies in an airtight container for up to 2 days; lemon curd and meringue are best fresh.
- Prep Time: 40 minutes
- Cook Time: 1 hour 2 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
