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Best Lemon Meringue Pie Cookies – Alrightwithme

Best Lemon Meringue Pie Cookies - Alrightwithme
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Indulge in the delightful fusion of flavors with the Best Lemon Meringue Pie Cookies – Alrightwithme. These cookies beautifully combine the tartness of fresh lemons with a light and airy meringue topping, creating a unique dessert that’s sure to impress. Perfect for any occasion, from casual afternoons to festive gatherings, these cookies feature a crunchy exterior and a soft, chewy center that bursts with citrus goodness. Easy to make with straightforward instructions, even novice bakers can achieve these delicious treats. Serve them alongside fresh berries or a warm cup of tea for a refreshing experience that will elevate your dessert table.

Ingredients

Scale
  • 150 g light brown sugar (about 3/4 cup)
  • Zest from 2 lemons
  • 90 g unsalted butter, softened (approximately 6 1/3 tablespoons)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla essence
  • 160 g all-purpose flour (around 1 1/3 cups)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 28 g unsalted butter, cut into cubes (2 tablespoons)
  • 65 g white sugar (about 1/4 cup + 1 tablespoon)
  • 40 g fresh lemon juice (roughly 3 tablespoons)
  • Zest of 1 lemon
  • 2 egg yolks
  • 1/8 teaspoon salt
  • 2 egg whites
  • 100 g white sugar (equivalent to 1/2 cup)
  • 1/8 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla essence

Instructions

  1. Preheat oven to 180°C (350°F).
  2. In a mixing bowl, cream together brown sugar and softened butter until fluffy. Add egg and vanilla; mix well.
  3. In another bowl, combine flour, baking powder, and salt; gradually add to wet ingredients until just combined.
  4. Scoop tablespoon-sized dough onto a lined baking sheet and bake for 12-15 minutes until golden.
  5. For the lemon filling, combine butter, white sugar, lemon juice, zest, egg yolks, and salt in a saucepan over low heat until thickened.
  6. For the meringue topping, beat egg whites until frothy; gradually add sugar until stiff peaks form. Fold in cornstarch and vanilla.
  7. Spread lemon filling on cooled cookies and top with meringue; bake again for 3-5 minutes until lightly browned.

Nutrition

Find it online: https://juliataste.com/best-lemon-meringue-pie-cookies-alrightwithme/