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–+ servings
Lemon Meringue Pie Cookies

Lemon Meringue Pie Cookies That Brighten Your Day

Delight in these Lemon Meringue Pie Cookies, a sweet and tangy treat that captures the essence of lemon meringue pie.
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Prep Time 30 minutes
Cook Time 13 minutes
Chill Time 2 hours
Total Time 2 hours 43 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Cake Flour Can substitute with all-purpose flour for denser texture
  • 1 cup All-Purpose Flour Essential for cookie structure
  • 0.5 teaspoon Kosher Salt Use half if using fine sea salt
  • 0.5 teaspoon Baking Soda Ensure freshness for best results
  • 0.5 cup Unsalted Butter Can substitute with salted butter, adjust salt
  • 0.75 cup Granulated Sugar For sweetness and texture
  • 0.25 cup Brown Sugar Adds moisture and chewiness
  • 1 teaspoon Vanilla Extract Use pure for optimal flavor
For the Citrus Swirl
  • 0.5 teaspoon Lemon Extract Optional, omit if not available
  • 1 large Egg Room temperature preferred
  • 1 large Egg Yolk Adds richness, can omit if necessary
  • 1 cup Marshmallow Fluff Essential for meringue texture
  • 0.5 cup Lemon Curd Store-bought or homemade

Equipment

  • mixing bowls
  • spatula
  • Baking Sheet
  • Parchment paper
  • freezer
  • Oven

Method
 

Preparation
  1. In a large mixing bowl, sift together cake flour, all-purpose flour, kosher salt, and baking soda.
  2. In another bowl, mix melted unsalted butter with granulated sugar, brown sugar, vanilla extract, and optional lemon extract until smooth.
  3. Beat in the egg and egg yolk, then gradually incorporate the flour mixture until just combined.
  4. Gently fold in lemon curd and marshmallow fluff to create a marbled effect.
  5. Scoop dough into tablespoon-sized portions and arrange on a parchment-lined baking sheet. Freeze for at least 2 hours.
  6. Preheat oven to 350°F (175°C). Arrange chilled cookie mounds on a new parchment-lined baking sheet.
  7. Bake for approximately 12 to 13 minutes, until edges are golden and centers remain soft.
  8. Top each cookie with a dolloap of lemon curd and a swirl of marshmallow fluff while warm.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 12gVitamin A: 200IUVitamin C: 3mgCalcium: 15mgIron: 0.5mg

Notes

These cookies can be made in advance and frozen. For best results, use fresh ingredients.

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