Lemon meringue pie cookies are like bite-sized versions of the classic dessert—with a buttery vanilla shortbread base, a zesty lemon curd center, and fluffy toasted meringue on top. If you’ve tried my lemon meringue tart, you’ll love this playful, party-ready twist.
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Lemon meringue pie cookies are soft shortbread cookies filled with tangy lemon curd and topped with toasted Swiss meringue. I love lemon meringue so much, I’ve also made it as a lemon meringue cake and a lemon meringue cheesecake.
The lemon curd comes from my go-to lemon curd recipe—smooth, fresh, and full of citrus flavor. I top each cookie with a swirl of glossy Swiss meringue that toasts beautifully. Inspired by the classic lemon meringue pie, but easier to share.
They’re buttery and melt-in-your-mouth with a bright, creamy center and a soft meringue finish. Perfect for cookie boxes, spring brunches, baby showers, or Mother’s Day. These lemon meringue cookies always impress.
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Ingredients you need
You’ll need these ingredients to make delicious lemon meringue cookies with a buttery base, creamy lemon center, and toasted meringue topping.
- All-purpose flour – forms the base of the shortbread cookie dough
- Unsalted butter – adds richness and that melt-in-your-mouth texture
- Powdered sugar (icing sugar) – keeps the cookie texture soft and smooth
- Vanilla extract – for flavor depth in the cookie base
- Salt – just a pinch to balance the sweetness
- Eggs – used for both the lemon curd and the Swiss meringue
- Granulated sugar – sweetens the curd and stabilizes the meringue
- Fresh lemon juice – brings the bright citrus flavor to the curd
- Lemon zest – enhances the lemony taste naturally
How To Make Lemon Meringue Cookies
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
In a large bowl, beat the softened butter with the sifted powdered sugar, salt, and vanilla extract using an electric mixer. Mix on medium speed until light and creamy—this is the base of your buttery shortbread dough.
Once smooth, shape the dough into a flat disc, wrap it in plastic wrap, and chill in the fridge for about 30 minutes.
Remove the chilled dough from the fridge and roll it into small balls, about 25 g each. Place them on a baking sheet lined with parchment paper, leaving space between each one.
Gently flatten each ball with the palm of your hand, then use your thumb or the back of a teaspoon (or a small cookie scoop) to press a small well into the center of each cookie.
Chill the shaped cookies in the fridge or freezer for at least 1 hour—this helps them keep their shape while baking. Preheat the oven to 350°F (180°C) and bake for 10 to 12 minutes, or until the edges are just starting to turn golden.
Right out of the oven, you can gently press the cookies back into shape using a round cookie cutter if they’ve spread too much. If needed, redefine the center indent while they’re still warm, then let them cool completely before filling.
Once the cookies are completely cool, fill the center of each one with a spoonful of cooled lemon curd.
Pipe a swirl of Swiss meringue on top using a piping bag fitted with a decorative tip. I use a Saint-Honoré tip (a V-shaped piping tip) to get that elegant, wavy finish.
For the final touch, lightly toast the meringue with a kitchen torch until golden. Serve and enjoy right away or chill for later.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I make lemon meringue pie cookies ahead of time?
You can bake the cookies and store them unfilled. Add the curd and meringue the day you plan to serve them.
Do they need to be refrigerated?
Yes, once filled and topped with meringue, they should be stored in the fridge and enjoyed within 24 hours.
Can I use another filling instead of lemon curd?
Absolutely! Try raspberry, passion fruit, or even a festive cranberry curd for a seasonal twist.
You will also love
I hope you love these lemon meringue cookies! If you make them, be sure to leave a comment and a rating so I know how you liked it. 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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