Lemon meringue pie cookies are bite-sized treats with a tender buttery shortbread base, a bright lemon curd center, and a soft toasted meringue topping.
This recipe transforms classic lemon meringue pie flavors into easy thumbprint cookies: a simple shortbread shell filled with homemade lemon curd and finished with silky Swiss meringue, lightly toasted for a beautiful presentation.
They’re ideal for cookie boxes, spring gatherings, or any occasion when you want lemon meringue in a shareable, elegant cookie.
Why you’ll love this recipe
- Authentic lemon meringue taste: buttery shortbread, tart curd, and airy meringue in every bite.
- Make-ahead friendly: bake the cookies and prepare the curd ahead; pipe and toast the meringue when ready to serve.
- Attractive and portionable: small cookies that look neat on dessert tables and are easy to share.
Ingredients you need
A handful of common pantry items make these cookies: all-purpose flour for the shortbread, butter and powdered sugar for tenderness, eggs and sugar for the curd and meringue, and fresh lemon for bright citrus flavor.
- All-purpose flour – the base of the shortbread dough
- Unsalted butter – provides richness and a delicate texture
- Powdered sugar (icing sugar) – keeps the cookies tender
- Vanilla extract – subtle background flavor in the shortbread
- Salt – balances sweetness
- Eggs – used in the lemon curd and to make Swiss meringue
- Granulated sugar – sweetens the curd and stabilizes the meringue
- Fresh lemon juice – gives the curd its bright acidity
- Lemon zest – intensifies the lemon aroma
Tips before you start
- Use cooled lemon curd: warm curd will spread and soften the cookie.
- Chill shaped cookies: this helps the shortbread hold its shape while baking.
- Keep butter soft, not melted: melted butter makes cookies spread too much.
- Fill only when cookies are cool: warm cookies melt curd and meringue.
- Torch just before serving: toasted meringue tastes best fresh.
How to make lemon meringue pie cookies
Beat softened butter with powdered sugar, salt, and vanilla until light and creamy.
Wrap the dough into a flat disc and chill for 30 minutes.
Roll the chilled dough into roughly 25 g balls and place them on a parchment-lined baking sheet.
Flatten the balls slightly, then press a small well in the center of each cookie for the curd.
Chill the shaped cookies for about 1 hour to reduce spreading.
Bake at 350°F (180°C) for 10–12 minutes, until the edges are just lightly golden.
Reshape the cookies right after baking if needed, then cool completely.
Prepare a smooth lemon curd and let it chill fully before filling the cookies.
Fill each well with a spoonful of cooled lemon curd.
Make Swiss meringue by gently heating egg whites with sugar, then whipping to glossy stiff peaks—ideal for piping and torching.
Pipe the Swiss meringue onto each filled cookie using a decorative tip.
Torch the meringue briefly until golden, then serve immediately or chill until serving.
Storage
Store unfilled shortbread cookies in an airtight container at room temperature for up to 2 days.
Once filled and topped with meringue, refrigerate and enjoy within 24 hours for the best texture and flavor.
Recipe variations
- Lemon curd thumbprint cookies: omit the meringue for a simpler lemon-filled cookie.
- Berry meringue cookies: substitute raspberry or strawberry curd for a fruit variation.
- Mini lemon meringue cookies: make smaller dough balls and shorten the bake time slightly.
- Holiday twist: swap in cranberry curd for a festive flavor.
More lemon meringue recipes
- Lemon meringue cheesecake
- Lemon meringue cake
- Lemon meringue cupcakes
- Lemon meringue tart
Recipe Questions
Can I make lemon meringue pie cookies ahead of time?
Yes. Bake the cookies ahead and add the lemon curd and meringue the day you plan to serve them for the freshest results.
Do lemon meringue cookies need to be refrigerated?
Yes — once filled and topped with meringue, keep them refrigerated to preserve texture and safety.
Can I freeze these cookies?
Freeze only the unfilled baked cookies. Thaw them, then add lemon curd and meringue before serving.
More Cookie Recipes
- Chocolate thumbprint cookies
- Jam linzer cookies
I hope you’ll enjoy this recipe. If you try it, leave a comment — happy baking!
Lemon Meringue Pie Cookies
- Author: Fadela
- Total Time: 22 cookies
- Yield: cookies, biscuits
Description
Buttery shortbread cookies filled with tangy lemon curd and topped with toasted Swiss meringue. This recipe yields about 22–24 cookies — perfect for parties, holidays, or anyone who loves lemon.
Ingredients
Shortbread cookie dough
- 200 g (7 oz / 14 tbsp) unsalted butter, softened
- 100 g (¾ cup) powdered sugar (icing sugar), sifted
- 290 g (2 ⅓ cups) all-purpose flour
- 1 tsp vanilla extract
- A pinch of salt
Lemon curd filling
- 2 large eggs
- 80 g (⅓ cup + 1 tbsp) granulated sugar
- 60 ml (4 tbsp) fresh lemon juice
- Zest of 1 lemon
- 60 g (4 tbsp) unsalted butter
- ½ tbsp cornstarch, sifted
Swiss meringue topping
- 2 egg whites
- 100 g (½ cup) granulated sugar
Instructions
Make the shortbread dough
- In a large bowl, beat the softened butter with powdered sugar, vanilla, and salt until smooth and creamy.
- Add the flour and mix until a soft dough forms.
- Shape into a disc, wrap, and chill for 30 minutes to 1 hour.
Shape the cookies
- Roll the dough into balls of about 25 g each and place them on a parchment-lined baking sheet.
- Flatten slightly and press an indent in the center using your thumb or the back of a teaspoon.
Chill and bake
- Chill the tray for at least 1 hour.
- Preheat the oven to 350°F (180°C).
- Bake for 10–12 minutes, until edges are just turning golden.
- Reshape with a round cutter if needed while still warm, then cool completely.
Make the lemon curd
- Whisk together eggs, sugar, lemon juice, zest, and cornstarch in a saucepan.
- Cook over low heat, whisking constantly, until thickened.
- Remove from heat and stir in butter until smooth. Cool completely before using.
Make the Swiss meringue
- Place egg whites and sugar in a heatproof bowl over simmering water.
- Whisk until sugar dissolves and the mixture is warm to the touch.
- Remove from heat and beat with an electric mixer until stiff, glossy peaks form.
Assemble the cookies
- Fill each cookie with a spoonful of cooled lemon curd.
- Pipe a swirl of meringue on top using a decorative tip.
- Lightly toast the meringue with a kitchen torch just before serving.
Equipment
Airtight container
Hand mixer
Kitchen torch
Stand mixer
Notes
Storage: Store unfilled cookies in an airtight container at room temperature for up to 2 days. Once filled and topped with meringue, keep refrigerated and consume within 24–72 hours; best the same day.
Tips:
- Use a kitchen scale for accurate results—cup measures are approximate.
- Chill the dough to help the cookies keep their shape while baking.
- Reshape the cookies with a round cutter while they’re still warm if edges spread.
- Cool cookies completely before filling.
- Torch the meringue right before serving for the best appearance and texture.
- Prep Time: 40 minutes
- Chill time: 1h30
- Cook Time: 10 minutes
- Method: American