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Lemon Meringue Cookies

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

  • 1/2 cup granulated sugar
  • 1/4 cup lemon juice (about half of a large lemon)
  • 1 tbsp lemon zest
  • 4 egg yolks
  • 1/4 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 1/2 - 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

Find it online: https://thesimple-sweetlife.com/lemon-meringue-cookies/