Lemon Meringue Cookies are candy cookie cups full of a tart lemon curd filling and topped with dollops of fluffy meringue. Make these treats whenever you desire a particular dessert, like Easter, Mom’s Day brunch, or a bridal bathe!
It’s no secret that I’m an enormous lemon fan! Lemon meringue pie is all the time one among my high selections at eating places, so I knew that I needed to attempt to convey the recent lemon taste of that dessert to you in a extra accessible type. That’s the place these cookie cups are available!
These cookie cups are made with a sugar cookie crust, a clean and tangy lemon curd filling, and a meringue topping that’s simpler than it appears. Even when you’ve by no means made meringues earlier than, you can also make these cookies!
Useful Tools
Since these aren’t your typical scoop-and-bake cookies, there are some kitchen instruments that you just’ll must make them that you just won’t have available. Right here’s what you might want to make Lemon Meringue Cookie Cups:
Elements for Lemon Meringue Cookies
- Refrigerated sugar cookie dough: Saves time and ensures even parts. You may substitute it with do-it-yourself sugar cookie dough when you choose.
- Unsalted butter: Provides richness and helps create a young texture. Salted butter is okay too!
- Granulated sugar: Sweetens the recipe and contributes to the construction, particularly within the meringue.
- Giant eggs (room temperature eggs are greatest)- you’ll use entire eggs, egg whites, and an egg yolk on this recipe
- Recent lemon zest: Offers a vivid, tangy taste that balances the sweetness.
- Recent lemon juice: Recent is all the time really helpful, however bottled lemon juice can work if recent lemons aren’t out there.
- Pure vanilla extract: Enhances taste with a heat, candy notice.
- Cream of tartar: Stabilizes the egg whites and helps obtain stiff peaks within the meringue.
You’ll discover a detailed record of elements within the printable recipe card on the backside of the put up!
How you can Make the Greatest Lemon Meringue Cookies
Cookie Cups
1. Preheat your oven to 350°F. Calmly spray a mini muffin pan with non-stick cooking spray.
2. Place one piece of cookie dough in every nicely of the mini muffin pan, then press down gently to unfold the dough. Bake for 10 – 12 minutes or till the sides are golden brown.
3. Whereas nonetheless heat, use the again of a tablespoon to make a dent or despair within the middle of every cookie to type a cup. Allow them to cool utterly.
Make the Lemon Curd
4. In a medium saucepan, soften 4 tablespoons of unsalted butter over low warmth. Subsequent, add granulated sugar, massive eggs, 1 egg yolk, lemon juice, and lemon zest. Whisk continually over medium warmth till the combination thickens and coats the again of a spoon (about 7-10 minutes). Don’t enable the curd to boil.
5. Take away from warmth and pressure the lemon combination by means of a nice mesh strainer or sieve right into a bowl to take away the lumps. Then, cowl it with plastic wrap and press it straight onto the floor of the curd to forestall a pores and skin from forming. Cool to room temperature.
Meringue Topping
6. In a big mixing bowl or bowl of a stand mixer fitted with a whisk attachment, beat egg whites, pure vanilla extract, and cream of tartar (if utilizing) on medium pace till smooth peaks type.
7. Step by step add ½ cup granulated sugar, 1 tablespoon at a time, whereas beating on excessive pace. Proceed till stiff, shiny peaks type.
Assemble
8. Spoon or pipe the lemon curd into every cooled cookie cup, filling simply to the highest.
9. Pipe or spoon the meringue onto the lemon curd. Use the again of a spoon to create peaks for an ornamental contact.
10. Elective: Use a kitchen torch to frivolously brown the meringue or broil the cookie cups on excessive for 1 – 2 minutes, watching carefully to forestall burning.
Recipe Ideas
- Utilizing a whisk attachment successfully incorporates air into the meringue, which is important for creating smooth peaks.
- Let the cookie cups cool totally earlier than including the curd to forestall melting.
- Professional Tip: Don’t enable the lemon curd to boil. Boiling can scramble the eggs. Lemon curd requires cautious cooking at a low warmth to make sure it thickens easily with out curdling. Have endurance and also you’ll be rewarded!
FAQs
How do I retailer my Lemon Meringue Cookies?
Retailer the lemon cookie cups in an hermetic container within the fridge for as much as 3 days.
Can I make these Lemon Meringue Cookie Cups prematurely?
Sure, you may! Make the lemon curd and bake the cookie cups as much as 2 days prematurely. Assemble the cups and add recent meringue simply earlier than serving for the very best outcomes.
Extra Lemon Recipes You’ll Love
I really like these citrusy lemon desserts, and I’m positive you’ll too!
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Lemon Meringue Cookies
Lemon Meringue Cookies are candy cookie cups full of a tart lemon curd filling and topped with dollops of fluffy meringue. Make them as a particular deal with for Easter, Mom’s Day or a bridal bathe!
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Directions
Cookie Cups
-
Place one piece of cookie dough in every nicely of the mini muffin pan. Press down gently to flatten the dough. Bake for 10 -12 minutes or till the sides are golden.
-
Whereas nonetheless heat, use the again of a tablespoon to press the middle of every cookie to type a cup. Allow them to cool utterly.
Lemon Curd
-
In a medium saucepan, soften 4 tablespoons of unsalted butter over low warmth. Add 1 cup granulated sugar, 2 massive eggs, 1 egg yolk, ½ cup lemon juice, and a pair of tablespoons lemon zest. Whisk continually over medium warmth till the combination thickens and coats the again of a spoon (about 7 – 10 minutes). Don’t enable the curd to boil.
-
Take away from warmth and pressure by means of a nice mesh strainer or sieve right into a bowl to take away the lumps. Then, cowl it with plastic wrap and press it straight onto the floor of the curd to forestall pores and skin from forming. Cool to room temperature.
Meringue
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In a clear, dry mixing bowl, use a hand or stand mixer fitted with a whisk attachment to beat 3 egg whites, ¼ teaspoon pure vanilla extract, and ¼ teaspoon cream of tartar (if utilizing) on medium pace till smooth peaks type.
-
Step by step add ½ cup granulated sugar, 1 tablespoon at a time, whereas beating on excessive pace. Proceed till stiff, shiny peaks type.
Assemble
-
Spoon or pipe the lemon curd into every cooled cookie cup, filling simply to the highest.
-
Pipe or spoon the meringue onto the lemon curd. Use the again of a spoon to create peaks for an ornamental contact.
-
Elective: Use a kitchen torch to frivolously brown the meringue or broil the cookie cups on excessive for 1 – 2 minutes, watching carefully to forestall burning.
-
Serve instantly or retailer in an hermetic container within the fridge for as much as 3 days.
Diet
Energy: 158kcal | Carbohydrates: 25g | Protein: 2g | Fats: 6g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.1g | Ldl cholesterol: 29mg | Sodium: 67mg | Potassium: 52mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 96IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.5mg
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