Zesty Lemon Meringue Cookies For Brunch

Lemon meringue cookies are a bright and tangy twist on a classic favorite.

Crispy on the outside, soft and airy inside, each bite bursts with citrusy freshness and a hint of sweetness that’s impossible to resist.

They’re easy enough to make at home yet impressive enough for tea parties or gifting. A little dollop of lemon curd in the center makes them extra special.

Every bite of lemon meringue cookies feels light, refreshing, and utterly satisfying.

Perfect for spring, summer, or anytime you crave a citrusy treat.

How to Make Lemon Meringue Cookies

Bright lemon flavor meets light, airy sweetness in these lemon meringue cookies. With crisp edges and tangy centers, they’re refreshing and irresistible. Let’s bring a little sunshine into your kitchen.

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How to Get Your Lemon Meringue Cookies Just Right

Lemon Meringue Cookies are a delicate balance of crisp cookie, tangy lemon curd, and fluffy meringue.

Follow these tips to ensure your cookies are consistently delicious and visually stunning:

1. Perfect Lemon Curd

Rub the zest into sugar: This releases the lemon’s essential oils and maximizes flavor.
Whisk constantly while cooking: Prevents curd from curdling or sticking to the pan.
Don’t overcook: The curd should be thick enough to hold its shape but still spoonable. It will set more as it cools.

2. Cookie Dough Tips

Cream butter and sugar properly: Beat until light and fluffy to ensure tender, slightly airy cookies.
Measure flour accurately: Too much flour can make cookies dry; too little and they may spread excessively.
Mix gently once flour is added: Overmixing develops gluten, which can make cookies tough.

3. Chilling and Portioning

While chilling is less critical for this dough than for some cookies, shaping evenly sized balls helps them bake uniformly.
Use a scoop for consistent cookie size—this ensures that all cookies bake at the same rate.

4. Baking Advice

Watch your edges: Cookies should be lightly golden at the edges but not fully baked in the center before adding lemon curd.
Make the wells carefully: Pressing divots too early or too forcefully can break cookie walls. If cracks occur, gently press dough back together.
Adjust time for smaller or larger cookies: Smaller cookies may bake faster, while larger ones may need an extra minute or two.

5. Meringue Mastery

Temperature matters: Warm the egg whites slightly over simmering water until sugar dissolves—this creates a smooth, glossy meringue.
Beat to stiff peaks: Properly whipped meringue holds shape and toasts beautifully. Avoid under-whipping, which can result in a runny topping.
Torch carefully: A quick pass with a kitchen torch adds a caramelized finish without cooking the curd underneath.

6. Storage Tips for Texture

Store in a single layer in the refrigerator for up to 4 days. Refrigeration keeps cookies firm enough to handle and preserves the lemon flavor.
Avoid stacking cookies, which can crush the delicate meringue.

7. Common Mistakes to Avoid

Overbaking cookies before adding curd, which can cause cracking.
Underwhipping meringue, resulting in a flat or weepy topping.
Using cold curd straight from the fridge without stirring—it can break the cookie surface when spooned in.

By following these tips, your Lemon Meringue Cookies will have perfectly crisp edges, soft chewy centers, bright tangy curd, and fluffy, golden meringue every time.

Lemon Meringue Cookies

Recipe by Kelly

Servings

servings

Prep time

hour

Cooking time

minutes

This lemon meringue cookies recipe gives you tangy lemon flavor topped with fluffy, sweet meringue for a delicate treat.

Ingredients

Lemon Curd:
1 cup lemon juice (240 g)
1 ¼ cup granulated sugar (250 g)
5 large egg yolks (90 g)
3 tbsp unsalted butter, chilled (42 g)
1 large egg (50 g)
2 tbsp lemon zest
2 tsp vanilla extract
½ tsp kosher salt
Cookie Dough:
2 ½ cups all-purpose flour (320 g)
2 sticks unsalted butter, room temperature (226 g)
1 ¼ cup granulated sugar (250 g)
1 large egg (50 g)
1 large egg yolk (18 g)
2 tsp vanilla extract
2 tsp baking powder
½ tsp kosher salt
Meringue (Optional):
1 cup granulated or raw cane sugar (200 g)
4 large egg whites (120 g)
½ cup powdered sugar (55 g)
¼ tsp kosher salt

Directions

Make the Lemon Curd
In a medium saucepan, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar for about 30 seconds to release its aroma. Stir in the lemon juice, whole egg, egg yolks, and salt until fully combined. Place the pan over medium heat and whisk constantly for 5–7 minutes, or until the mixture thickens into a smooth curd. Transfer the curd to a heatproof bowl, then stir in the butter and vanilla extract until melted and incorporated. Cover the surface directly with plastic wrap and refrigerate until needed. The curd can be made several days ahead.
Prepare the Cookie Dough
In a large bowl, beat the butter and sugar together on medium-high speed until light and fluffy—about 2–3 minutes. Add the whole egg and egg yolk, beating until combined. Mix in the vanilla, baking powder, and salt. Gradually add the flour and mix on low speed just until a soft dough forms. Avoid overmixing.
Shape the Cookies
Preheat your oven to 350°F (175°C), placing racks in the upper and lower thirds. Grease a flat-bottomed measuring cup (about 1/3 cup or 2” diameter) for creating indentations later, and set aside. Remove the lemon curd from the fridge and stir gently to loosen it. Line two half-sheet baking trays with parchment paper. Using a quarter-cup ice cream scoop, portion the dough into 6–7 evenly spaced balls per tray. Lightly flatten each dough ball.
Bake the Cookies
Bake the cookies for 10–12 minutes, until the edges are lightly golden but the centers are just shy of fully set. Reduce the oven temperature to 300°F (150°C). Working quickly, remove the tray with the slightly more baked cookies from the oven, leaving the other tray inside. Use the greased measuring cup to press a shallow (~¼”) well into the center of each cookie. If the edges crack, gently press them back together. Spoon 1–2 tablespoons of lemon curd into each indentation. Return the tray to the oven, then repeat the process with the second tray. Bake both trays for an additional 5–8 minutes, until the curd is just set and slightly wobbly when shaken. Let the cookies cool completely before adding meringue. At this stage, they can be enjoyed without meringue if you prefer.
Make the Meringue
Fill a medium saucepan with about 1 inch of water and bring to a simmer. In a heatproof bowl, combine the egg whites, granulated sugar, and salt. Set the bowl over the simmering water and whisk constantly until the mixture is warm to the touch and sugar crystals have dissolved. Transfer the bowl to a stand mixer fitted with a whisk attachment and beat on high until stiff, glossy peaks form and the mixture has cooled—about 3–4 minutes. Fold in the powdered sugar and vanilla until fully incorporated.
Pipe and Finish
Transfer the meringue to a piping bag fitted with your preferred tip (a ½” round tip works well). Pipe the meringue over the lemon curd in any design you like. Caramelize the meringue with a kitchen torch until golden brown.
Storage
Store finished cookies in a single layer on a tray, covered with plastic wrap, in the refrigerator for up to 4 days. Refrigeration is recommended to prevent the cookies from becoming too fragile while maintaining texture and flavor.

Variation Tips

These Lemon Meringue Cookies are delicious on their own, but there are many ways to adjust flavors, textures, and ingredients to suit your taste or dietary preferences. Here are some ideas:

1. Flavor Twists

Swap some of the lemon juice for orange, lime, or grapefruit juice for a citrusy variation.
Add a teaspoon of finely grated ginger or a pinch of ground cardamom to the lemon curd for a subtle spice note.
Mix a teaspoon of almond or coconut extract into the curd instead of vanilla for a unique twist.

2. Chocolate & Sweet Additions

Sprinkle white or dark chocolate chips into the cookie dough for extra richness.
Add a drizzle of melted chocolate over the meringue for a café-style finish.
Fold in finely chopped candied ginger or dried cranberries into the cookie dough for extra texture and flavor contrast.

3. Texture Adjustments

For softer, chewier cookies: Reduce baking time by 1–2 minutes or increase brown sugar slightly in the dough.
For crispier cookies: Flatten the dough balls more before baking and bake slightly longer.
For a more delicate meringue topping: Use a piping bag with a small star tip to create airy, decorative peaks.

4. Dietary Substitutions

Vegan: Replace butter with plant-based margarine or coconut oil, and use a flax egg (1 tbsp flaxseed + 3 tbsp water) for the egg in the dough. Use Aquafaba (chickpea water) in place of egg whites for the meringue.
Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Add ¼ tsp xanthan gum if your blend doesn’t contain it.
Reduced Sugar: Use a sugar alternative in the cookie dough or lemon curd, and reduce the sugar slightly in the meringue while maintaining structure.

5. Mini Cookies or Bite-Sized Treats

Make smaller dough balls for bite-sized cookies. Adjust baking time to 6–8 minutes for smaller cookies and 3–5 minutes for the meringue set.
These smaller versions are perfect for parties, gifting, or lunchboxes.

6. Decorative Ideas

Pipe the meringue into fun shapes, like rosettes or stars, for a whimsical look.
Sprinkle a tiny bit of finely grated lemon zest or edible gold dust over the meringue for a polished presentation.

Storage Tips

Lemon Meringue Cookies are delicate treats, so proper storage is key to maintaining their crisp edges, soft centers, tangy lemon curd, and fluffy meringue.

Here’s how to keep them fresh and delicious:

1. Room Temperature

Store cookies in a single layer in an airtight container at room temperature for up to 1–2 days.
Avoid stacking them without parchment paper between layers, as the meringue can stick or break.
Room temperature storage is best if you plan to enjoy the cookies immediately, but cookies may soften slightly over time.

2. Refrigeration

For longer storage, place the cookies in a single layer on a tray or plate, cover with plastic wrap, and refrigerate for up to 4 days.
Refrigeration helps prevent the cookies from becoming fragile and keeps the lemon curd firm.
Allow cookies to come to room temperature for 10–15 minutes or warm gently in the oven for a few minutes before serving to restore their texture.

3. Freezing

Cookie dough: Portion dough into balls and freeze on a tray for 30–60 minutes. Transfer to a freezer-safe bag or container; it will keep for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
Baked cookies (without meringue): Freeze in a single layer on a tray first, then transfer to a freezer-safe container or bag for 2–3 months. Thaw at room temperature and pipe meringue fresh before serving.
Meringue-topped cookies: Freezing is not recommended once meringue is applied, as it can weep or change texture upon thawing.

4. Reheating Tips

For best results, warm refrigerated cookies in a preheated oven at 160°C (320°F) for 3–5 minutes to revive the texture.
Avoid microwaving, as it can cause the meringue to collapse or the cookie to become soggy.

5. Common Storage Mistakes to Avoid

Storing cookies stacked without protection can crush the meringue.
Leaving cookies exposed to air will cause them to dry out quickly.
Freezing fully meringued cookies can compromise texture. Pipe meringue fresh after thawing instead.

By following these storage tips, your Lemon Meringue Cookies will stay fresh, flavorful, and visually appealing even several days after baking.

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FAQs

Can I make these cookies without meringue?

Yes! The cookies and lemon curd are delicious on their own. Simply skip the meringue step and enjoy them as soft, tangy lemon cookies.

How can I make these cookies vegan or egg-free?

For a vegan version, substitute butter with a plant-based margarine or coconut oil. Replace the eggs in the dough with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and use aquafaba (chickpea water) in place of egg whites for the meringue.

Why is my lemon curd too runny or too thick?

Runny curd usually means it wasn’t cooked long enough to thicken. Thick curd can happen if cooked over too high heat. Whisk constantly over medium heat until it coats the back of a spoon, then allow it to cool—it will set more in the fridge.

How should I store these cookies to keep them fresh?

Store in a single layer in an airtight container. Refrigerate for up to 4 days to maintain structure and flavor. Avoid stacking the cookies to prevent the meringue from breaking.

Can I make these cookies ahead of time?

Yes! You can prepare the lemon curd and cookie dough several days in advance. Freeze the dough or the baked cookies without meringue for longer storage, and pipe the meringue just before serving for best results.