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    Home » All Desserts » Cookies

    Published: Feb 7, 2022 · Modified: Nov 16, 2022 by Claire

    Lemon Meringue Cookies

    Jump to Recipe·Print Recipe· 5 from 1 review

    Looking for an easy way to brighten your day? These lemon meringue cookies are sure to do the trick! With a delicate, crisp meringue base and a hearty swirl of homemade lemon curd, these cookies are the perfect combination of sweet and tart.

    lemon meringue cookies on a plate with drinks and fresh fruit in the background

    It's February and I feel like we're getting to that awkward part of Spring/Winter where the days are still short, cold and dark but I'm SO ready for sunshine, warmth and budding plants. It's a time of year where I crave sunny foods, bright colors and flowers all over my home.

    So today I bought two bouquets of tulips, wore my favorite rainbow jacket (I'm an adult, I do what I want) and whipped up these delicious meringues with a sweet punch of sunny citrus.

    How to make meringue cookies

    First, make the lemon curd.

    In a bowl over a pot of boiling water, combine the granulated sugar, lemon zest, lemon juice and egg yolks. Cook until thickened (about 10 minutes).

    Allow to cool for about 10 minutes before stirring in the butter. Cover and refrigerate.

    overhead view of citrus fruit around a bowl of lemon curd

    Second, whip up the meringue.

    If you're new to making meringue, I highly recommend checking out my guide to meringue, which includes common meringue problems and how to fix them.

    In the bowl of a stand mixer, whip the egg whites and sugar on high until light, fluffy and the sugar has dissolved (about 10 minutes).

    Add the vanilla extract, mixing on low until just combined.

    ingredients for meringue (egg white, sugar and vanilla extract) in bowls next to a whisk

    Finally, assemble the cookies.

    Spoon the meringue into a piping bag, clip a large opening in the end and pipe 3" discs onto parchment paper lined baking sheets.

    Drizzle each cookie with one to two teaspoons of curd, using a butter knife to swirl.

    Preheat oven to 250F and bake for 45 minutes to an hour, or until dry to the touch.

    Turn the oven off and allow the meringues to cool inside.

    collage of piped meringue cookies

    Tips for making the perfect lemon meringue cookies

    • If you'd like to use store bought lemon curd in place of making your own, you'll need about ½ - 1 cup.
    • Start with a perfectly clean bowl: This may seem like a no-brainer but even a little bit of grease can ruin your meringue. Whatever you use, making sure it’s been thoroughly scrubbed with warm, soapy water.
    • Don’t use plastics bowls: To the point above, it’s very hard to completely remove fats from plastic bowls and kitchen utensils, which tend to develop a greasy coating over time. Instead, use a glass, metal or ceramic bowl.
    • Crack your eggs into a separate bowl: Egg yolks = fat and as we’ve established, fats will keep your meringue from reaching it’s full potential. To avoid having a single yolk ruin the whole batch, be sure to crack and separate your eggs over a small bowl before adding the white to the rest of the batch.
    • If you're lemon curd is cold, try microwaving it for 10 seconds so that it's easier to swirl into the meringue.
    • Storage: Baked meringue is best stored in an air tight container at room temperature for 1-2 days (dependent on humidity).

    overhead view of meringue cookies on plates with strawberries and lemons around them

    Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

    Print

    Recipe

    Lemon Meringue Cookies

    overhead view of meringue cookies on plates with strawberries and lemons around them
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    Looking for an easy way to brighten your day? These lemon meringue cookies are sure to do the trick! With a delicate, crisp meringue base and a hearty swirl of homemade lemon curd, these cookies are the perfect combination of sweet and tart.

    • Author: Claire | The Simple, Sweet Life
    • Prep Time: 30 minutes
    • Cook Time: 1 hour
    • Total Time: 1 hour 30 minutes
    • Yield: 12 1x
    • Category: Dessert
    • Method: Baking

    Ingredients

    Units Scale

    For the lemon curd:

    • ½ cup granulated sugar
    • ¼ cup lemon juice (about half of a large lemon)
    • 1 tbsp lemon zest
    • 4 egg yolks
    • ¼ cup unsalted butter

    For the meringue cookies:

    • 4 egg whites
    • 1 cup granulated sugar
    • 1 tsp vanilla extract

    Instructions

    1. For the lemon curd, whisk together the sugar, lemon juice and zest, and egg yolks in a bowl over a pot of boiling water.
    2. Cook the mixture until it thickens considerably, stirring occasionally (it should reach an almost pudding like consistency and will take about 10 minutes).
    3. Once the lemon curd has thickened, remove the bowl from the pot of boiling water and allow to cool for about 10 minutes.
    4. Cube the butter and whisk it into the slightly cooled curd mixture.
    5. Cover and allow to cool completely in the refrigerator before use.
    6. Combine the sugar and egg whites for the meringues, and whip until light, fluffy and the sugar has dissolved (about 10 minutes).
    7. Add the vanilla extract and gently mix until just combined.
    8. Spoon the meringue into a piping bag, clip a large opening in the end and pipe three inch discs onto parchment paper lined baking sheets.
    9. Drizzle each with 1-2 teaspoons of lemon curd and swirl with a butter knife.
    10. Preheat oven to 250F and bake for 45 minutes to an hour, or until the meringue is dry to the touch.
    11. Turn off the oven and allow meringues to cool inside.

    Notes

    • If you'd like to use store bought lemon curd in place of making your own, you'll need about ½ - 1 cup.
    • Start with a perfectly clean bowl: This may seem like a no-brainer but even a little bit of grease can ruin your meringue. Whatever you use, making sure it’s been thorough scrubbed with warm, soapy water.
    • Don’t use plastics bowls: To the point above, it’s very hard to completely remove fats from plastic bowls and kitchen utensils, which tend to develop a greasy coating over time. Instead, use a glass, metal or ceramic bowl.
    • Crack your eggs into a separate bowl: Egg yolks = fat and as we’ve established above, fats will keep your meringue from reaching it’s full potential. To avoid having a single yolk ruin the whole batch, be sure to crack and separate your eggs over a small bowl before adding the white to the rest of the batch.
    • If you're lemon curd is cold, try microwaving it for 10 seconds so that it's easier to swirl into the meringue.
    • Storage: Baked meringue is best stored in an air tight container at room temperature for 1-2 days (dependent on humidity).

    Meringue recipe adapted from Food 52
    Lemon curd recipe based on Miette‘s Lemon Curd recipe

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 164
    • Sugar: 25g
    • Sodium: 28mg
    • Fat: 8g
    • Saturated Fat: 5g
    • Carbohydrates: 25g
    • Fiber: 0g
    • Protein: 0g
    • Cholesterol: 20mg

    Did you make this recipe?

    Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Sue says

      April 12, 2022 at 4:39 pm

      So fresh!!






      Reply

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