Lemon meringue pie cookies are bite-sized cookies with a buttery shortbread base, a tangy lemon curd center, and toasted meringue on top.
This lemon meringue pie cookies recipe turns the classic pie into easy thumbprint cookies filled with homemade lemon curd and soft Swiss meringue.
They’re perfect for cookie boxes, spring parties, and holidays when you want lemon meringue flavor in a sharable cookie.
Why you’ll love this recipe
- Real lemon meringue flavor: buttery shortbread, sharp lemon curd, and fluffy meringue in every bite.
- Make-ahead friendly: bake the cookies and prep the curd ahead, then pipe and torch the meringue just before serving.
- Pretty on a dessert table: small cookies that look neat and elegant on platters or buffets.
Ingredients you need
You’ll need simple ingredients to make lemon meringue pie cookies with a buttery shortbread base, tangy lemon curd, and soft Swiss meringue.
- All-purpose flour – forms the base of the shortbread cookie dough
- Unsalted butter – adds richness and a tender shortbread texture
- Powdered sugar (icing sugar) – keeps the cookies soft and delicate
- Vanilla extract – flavors the shortbread base
- Salt – balances sweetness
- Eggs – used for the lemon curd and Swiss meringue
- Granulated sugar – sweetens the curd and stabilizes the meringue
- Fresh lemon juice – gives the curd its bright citrus flavor
- Lemon zest – boosts the lemon aroma naturally
Tips before you start
- Use cold lemon curd: warm curd will spread and soften the cookie base.
- Chill the shaped cookies: this helps the shortbread hold its shape while baking.
- Keep the butter soft, not melted: melted butter makes the cookies spread too much.
- Fill only once fully cooled: warm cookies will melt the curd and meringue.
- Torch just before serving: toasted meringue looks and tastes best fresh.
How to make lemon meringue pie cookies
Beat the 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 25 g balls and place on a parchment-lined baking sheet.
Flatten slightly, then press a small well in the center of each cookie.
Chill the shaped cookies for 1 hour.
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.
Here I use my homemade lemon curd recipe, the same one I rely on for all my lemon desserts.
Fill each center with cooled lemon curd.
The topping is made with my Swiss meringue recipe, smooth, glossy, and perfect for piping and torching.
Pipe Swiss meringue on top using a decorative tip.
Torch lightly until golden, then serve or chill until ready to enjoy.
Storage
Store the unfilled cookies in an airtight container at room temperature for up to 2 days.
Once filled and topped with meringue, keep the cookies refrigerated and enjoy within 24 hours for the best texture.
Recipe variations
- Lemon curd thumbprint cookies: skip the meringue for a simpler version.
- Berry meringue cookies: replace lemon curd with raspberry or strawberry curd.
- Mini lemon meringue cookies: make smaller dough balls and reduce bake time slightly.
- Holiday version: use cranberry curd for a festive twist.
Recipe Questions
Can I make lemon meringue pie cookies ahead of time?
Yes. Bake the cookies in advance and add the curd and meringue the day of serving.
Do lemon meringue cookies need to be refrigerated?
Yes, once filled and topped with meringue, store them in the fridge.
Can I freeze these cookies?
Freeze the unfilled cookies only. Add curd and meringue after thawing.
More Cookie Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Lemon Meringue Pie Cookies
- Total Time: 22 cookies
- Yield: cookies, biscuits
Description
Buttery shortbread cookies filled with tangy lemon curd and topped with toasted Swiss meringue. This recipe makes about 22 to 24 lemon meringue cookies—perfect for parties, holidays, or lemon lovers!
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 the powdered sugar, vanilla, and salt until smooth and creamy.
- Add the flour and mix until a soft dough forms.
- Shape into a disc, wrap in plastic, and chill for 30 minutes - 1 hour.
Shape the cookies
- Roll the dough into balls of about 25 g each and place them spaced apart on a baking sheet lined with parchment paper.
- Flatten slightly with your palm and press an indent in the center using your thumb or the back of a teaspoon.
Chill and bake
- Place the tray in the fridge or freezer for at least 1 hour.
- Meanwhile, preheat the oven to 350°F (180°C).
- Bake for 10–12 minutes, until the edges are just turning golden.
- Reshape the cookies with a round cutter and redefine the center if needed.
- Let cool completely.
Make the lemon curd
- In a saucepan, whisk together the eggs, sugar, lemon juice, zest, and cornstarch.
- Cook over low heat, whisking constantly, until thickened.
- Remove from heat and stir in the butter until smooth. Let cool completely.
Make the Swiss meringue
- Place the egg whites and sugar in a heatproof bowl over a saucepan of simmering water.
- Whisk constantly until the 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 (like a Saint-Honoré).
- Lightly toast the meringue with a kitchen torch just before serving.
Notes
Storage: Store the cookies in an airtight container in the fridge for up to 3 days. Best enjoyed the same day once topped with meringue.
Tips:
- Use a kitchen scale – Cups are approximate; for best results, always weigh your ingredients in grams.
- Chill the dough – It helps the cookies hold their shape while baking.
- Reshape after baking – Use a round cutter to fix spread edges while still warm.
- Cool completely – Make sure the cookies are fully cooled before filling.
- Torch just before serving – Toast the meringue right before eating for the best texture.
- Prep Time: 40 minutes
- Chill time: 1h30
- Cook Time: 10 minutes
- Method: American
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