Are you ready to brighten up your baking game with a burst of citrusy flavor? Look no further! We’ve got 18 zesty lemon meringue cookie recipes that are sure to satisfy your sweet tooth. From classic sandwich cookies to delicate macarons and crinkly shortbread, we’re counting down our top picks for the most irresistible treats to make this season.
In this article, we’ll be diving into a world of sunshine-filled flavors and textures, each one showcasing the perfect harmony between tangy lemon zest and sweet, fluffy meringue. Whether you’re a seasoned baker or just starting out, these recipes are sure to inspire your next baking adventure. So grab your mixing bowl and let’s get started!
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Classic Lemon Meringue Sandwich Cookies
A sweet and tangy twist on traditional sandwich cookies, these lemon-flavored treats are sure to brighten up any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large egg whites
– 2 tablespoons freshly squeezed lemon juice
– Meringue topping (see below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk together flour, confectioners’ sugar, and salt. Add softened butter and mix until a dough forms.
3. Roll out dough on a floured surface to about 1/8 inch thickness. Cut into desired shapes using a cookie cutter.
4. Place cookies on prepared baking sheet, leaving about 1 inch of space between each cookie.
5. Bake for 12-15 minutes or until lightly golden.
6. Allow cookies to cool completely before sandwiching with meringue topping.
Meringue Topping:
– 2 large egg whites
– 2 tablespoons granulated sugar
Beat egg whites and sugar until stiff peaks form. Sandwich cooled cookies with a dollop of meringue topping and serve.
Lemon Meringue Thumbprint Cookies
These sweet and tangy cookies are the perfect treat to brighten up your day. With a shortbread-like crust, a burst of lemon curd filling, and a fluffy meringue topping, you’ll be hooked from the first bite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1 large egg yolk
– 1 tablespoon freshly squeezed lemon juice
– Meringue topping (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter and mix until a dough forms.
3. Roll out dough on a lightly floured surface to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter or the rim of a glass.
4. Place cookies on prepared baking sheet, leaving about 1 inch space between each cookie.
5. Bake for 12-14 minutes or until edges are lightly golden.
Meringue Topping:
– 2 large egg whites
– 1 cup granulated sugar
Beat egg whites and sugar until stiff peaks form. Spoon a small dollop of meringue onto each cooled cookie and bake at 350°F (180°C) for an additional 5-7 minutes or until lightly golden.
Soft-Baked Lemon Meringue Cookies
These chewy cookies pack a burst of citrus flavor and a sweet, tangy meringue topping. Perfect for a quick snack or dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup lemon juice (freshly squeezed)
– 1 egg, lightly beaten
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– Meringue topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter, lemon juice, and egg; mix until a dough forms.
4. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
5. Bake for 12-14 minutes or until edges are lightly golden.
6. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Meringue Topping:
– 1 cup powdered sugar
– 1/2 teaspoon cream of tartar
– 1/4 teaspoon salt
– 2 large egg whites, at room temperature
Beat egg whites and sugar until stiff peaks form. Spread or pipe onto cooled cookies.
Lemon Meringue Macarons
These French-inspired macarons are infused with the brightness of lemon curd and topped with a fluffy meringue topping. Perfect for springtime or any time you need a burst of citrus flavor.
Ingredients:
– 1 1/2 cups almond flour
– 1 1/2 cups powdered sugar
– 3 large egg whites
– 1/2 cup granulated sugar
– 1/4 teaspoon cream of tartar
– 1/2 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– Meringue topping (see below)
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour and powdered sugar.
3. In a separate bowl, whip egg whites and cream of tartar until stiff peaks form.
4. Gradually add granulated sugar and lemon zest, whipping until combined.
5. Fold in lemon juice.
6. Pipe onto prepared baking sheet.
7. Allow to sit at room temperature for 30 minutes.
8. Bake for 15-20 minutes or until firm to the touch.
Meringue Topping:
– Whip 1 cup heavy cream and 2 tablespoons granulated sugar until stiff peaks form.
– Spread over cooled macarons.
Chewy Lemon Meringue Cookies with Toasted Meringue
These Chewy Lemon Meringue Cookies are a twist on the classic treat, featuring a toasted meringue topping that adds a satisfying crunch. Perfect for a sweet treat or dessert.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 cup confectioners’ sugar
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup meringue cookies (store-bought or homemade)
– Powdered sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter and mix until just combined.
3. Beat in eggs one at a time, followed by lemon zest and juice.
4. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
5. Bake for 12-14 minutes or until edges are lightly golden.
6. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Toast meringue cookies by placing them in a single layer on a baking sheet and baking at 350°F (175°C) for 2-3 minutes or until lightly toasted.
Cooking Time: 12-14 minutes
Lemon Meringue Shortbread Cookies
These buttery shortbread cookies are infused with the brightness of lemon zest and topped with a tangy meringue topping, making them a sweet and satisfying treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 tablespoon lemon zest
– 1/4 cup granulated sugar
– 1 large egg white
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
3. Stir in lemon zest and granulated sugar.
4. Turn dough out onto a lightly floured surface and knead until it comes together in a ball.
5. Roll out dough to about 1/8 inch thickness. Cut into desired shapes.
6. Place on prepared baking sheet, leaving about 1 inch space between each cookie.
7. Bake for 18-20 minutes or until lightly golden.
8. Allow cookies to cool completely before topping with meringue.
Meringue Topping:
Whisk together egg white and granulated sugar until stiff peaks form. Spread over cooled cookies.
Cooking Time: 18-20 minutes
Lemon Meringue Sugar Cookies
These sweet and tangy sugar cookies are infused with the brightness of lemon zest and topped with a fluffy meringue topping. Perfect for springtime celebrations or as a unique treat any time of year.
Ingredients:
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup powdered sugar
– 2 large eggs
– 1 tsp lemon zest
– Meringue topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugars until light and fluffy. Beat in eggs and lemon zest.
4. Gradually mix in the dry ingredients until just combined.
5. Roll out dough to 1/4 inch thickness. Cut into desired shapes.
6. Bake for 12-15 minutes or until edges are lightly golden.
Meringue Topping:
– 2 large egg whites
– 1 cup powdered sugar
Beat egg whites and sugar until stiff peaks form. Spread over cooled cookies immediately.
Lemon Meringue Crinkle Cookies
Lemon Meringue Crinkle Cookies Recipe
Brighten up your day with these tangy and sweet cookies that combine the warmth of lemon zest with the crunch of meringue. Perfect for a quick treat or as a gift to brighten someone’s day!
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 tbsp freshly squeezed lemon juice
– 1 tsp vanilla extract
– Meringue topping (see below)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Add lemon juice, vanilla extract, and dry ingredients; mix until combined.
5. Scoop tablespoon-sized balls onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until edges are lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Meringue Topping:
– 1 cup powdered sugar
– 2 tbsp unsalted butter, softened
– 1 tsp vanilla extract
Combine powdered sugar, butter, and vanilla in a bowl until smooth. Spread or pipe onto cooled cookies.
Lemon Meringue Butter Cookies
Brighten up your snack time with these tangy and sweet lemon meringue butter cookies, perfect for a quick treat or dessert.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1 large egg
– 2 teaspoons freshly squeezed lemon juice
– 2 cups all-purpose flour
– Salt to taste
– Meringue topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large bowl, beat butter and sugars until light and fluffy. Beat in egg and lemon juice.
4. Gradually add flour mixture; mix until just combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until edges are lightly golden.
Meringue Topping:
– 1 cup confectioners’ sugar
– 1/2 teaspoon cream of tartar
– 1/4 teaspoon salt
– 3 large egg whites
Beat until stiff peaks form. Spread on cooled cookies and serve.
Lemon Meringue Drop Cookies
Brighten up your cookie game with these tangy and sweet treats!
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 cup unsalted butter, at room temperature
– 3/4 cup granulated sugar
– 1 cup confectioners’ sugar
– 2 large eggs
– 1 tablespoon freshly squeezed lemon juice
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and baking soda. Set aside.
3. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in confectioners’ sugar and eggs, one at a time.
4. Stir in lemon juice and the flour mixture until just combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until edges are lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes
Lemon Meringue Coconut Cookies
These chewy cookies combine the brightness of lemon zest with the sweetness of meringue and the tropical flavor of coconut. Perfect for a quick dessert or snack, these treats are sure to please.
Ingredients:
• 2 1/4 cups all-purpose flour
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup meringue powder (see note)
• Salt, to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add coconut, lemon zest, and vanilla extract; mix well.
4. Gradually add the flour mixture and meringue powder to the wet ingredients, mixing until just combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until lightly golden.
Note: To make meringue powder, whisk together 1 cup powdered sugar and 1/4 cup cornstarch in a small bowl. Add 2 tablespoons egg whites and mix until smooth.
Lemon Meringue Oatmeal Cookies
Brighten up your day with these tangy and sweet cookies, featuring the brightness of lemon zest and the crunch of oatmeal.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1 tbsp lemon zest
– 2 tbsp freshly squeezed lemon juice
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, baking powder, and salt.
3. In another bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Add vanilla extract and lemon zest; mix well.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Drop rounded tablespoonfuls onto prepared baking sheet.
7. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Lemon Meringue Almond Cookies
Brighten up your day with these citrusy treats, featuring a delicate lemon zest and crunchy meringue topping on a buttery almond cookie base. Perfect for a quick snack or dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup sliced almonds
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 large egg yolk
– 1 tablespoon lemon zest
– 1/4 teaspoon salt
– Meringue topping (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Whisk together flour, almonds, and sugar.
3. Add softened butter and mix until just combined.
4. Beat in egg yolk and lemon zest.
5. Scoop tablespoon-sized balls onto prepared baking sheet.
6. Bake for 12-14 minutes or until lightly golden.
7. Allow cookies to cool on wire rack.
Meringue Topping:
1. Beat 2 large egg whites and 1 tablespoon granulated sugar until stiff peaks form.
2. Spread meringue mixture over cooled cookies.
Cooking Time: 12-14 minutes
Lemon Meringue Spritz Cookies
Brighten up your day with these sweet and tangy lemon-flavored spritz cookies, topped with a fluffy meringue kiss. Perfect for a quick snack or dessert, they’re sure to bring a smile!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– Meringue topping (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. In a large bowl, beat butter and granulated sugar until light and fluffy. Beat in eggs one at a time.
4. Add lemon zest and juice; mix well.
5. Gradually add dry ingredients to wet ingredients; mix until combined.
6. Drop by tablespoonfuls onto prepared baking sheet.
7. Bake for 12-14 minutes or until lightly golden.
8. Allow cookies to cool before topping with meringue.
Cooking Time: 12-14 minutes
Lemon Meringue Biscotti
Add a bright and citrusy twist to traditional biscotti with these Lemon Meringue Biscotti, perfect for dunking in tea or coffee.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 2 large eggs
– 2 teaspoons lemon zest
– 2 tablespoons freshly squeezed lemon juice
– Confectioners’ sugar, for dusting
– Meringue topping (see below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt. Add softened butter and mix until a dough forms.
3. Divide the dough in half and shape each half into a log, about 12 inches long.
4. Place logs on prepared baking sheet, leaving about 1 inch between them.
5. Bake for 25-30 minutes or until lightly golden. Allow to cool completely.
Meringue Topping:
– 2 large egg whites
– 1/4 cup granulated sugar
Beat egg whites and sugar until stiff peaks form. Spread over cooled biscotti logs and bake at 350°F (175°C) for an additional 5-7 minutes or until meringue is lightly browned.
Cooking Time: Total cooking time: 35-40 minutes.
Lemon Meringue Snowball Cookies
Brighten up your holiday season with these sweet and tangy cookies, bursting with lemon flavor and topped with a fluffy meringue kiss.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 2 large eggs
– 1 tsp lemon zest
– 2 tbsp freshly squeezed lemon juice
– Meringue topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Add lemon zest and juice; mix until combined. Gradually add dry ingredients; mix until a dough forms.
5. Roll into balls, about 1 inch (2.5 cm) in diameter. Place on prepared baking sheet, leaving 2 inches (5 cm) between each cookie.
6. Bake for 12-14 minutes or until edges are lightly golden.
Meringue Topping:
– 1 cup powdered sugar
– 1/2 tsp cream of tartar
– 1/4 tsp salt
– 1/2 cup egg whites
Beat all ingredients until stiff peaks form. Spread meringue over warm cookies and bake for an additional 5 minutes.
Lemon Meringue Madeleines
These delicate French treats combine the sweetness of madeleines with the tanginess of lemon and the lightness of meringue. Perfect for a springtime snack or dessert, these bite-sized delights are sure to bring a smile.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 3 large egg whites
– 1/4 cup (60g) granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– Unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini madeleine pan with paper liners.
2. Whisk together flour and confectioners’ sugar. Add egg whites, granulated sugar, salt, and lemon zest; whisk until smooth.
3. Pour in lemon juice and melted butter; mix until combined.
4. Pour batter into prepared pan, filling each cavity 3/4 of the way full.
5. Bake for 12-15 minutes or until edges are lightly golden.
6. Allow madeleines to cool completely before topping with meringue (see below).
7. Top with meringue and bake an additional 2-3 minutes or until lightly browned.
Meringue Topping:
– 1/2 cup (120g) granulated sugar
– 1 large egg white
– Beat until stiff peaks form; spoon over cooled madeleines.
Lemon Meringue Linzer Cookies
These bite-sized cookies combine the classic linzer cookie with the brightness of lemon and the sweetness of meringue. Perfect for a springtime treat or a unique addition to your holiday cookie platter.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1 large egg yolk
– 1 tablespoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– Meringue topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter and mix until a dough forms.
3. Roll out dough on a lightly floured surface to about 1/8 inch thickness. Cut into desired shapes using a cookie cutter.
4. Place cookies on prepared baking sheet, leaving about 1 inch of space between each cookie.
5. Bake for 18-20 minutes or until edges are lightly golden.
Meringue Topping:
– 2 large egg whites
– 1 cup granulated sugar
Beat egg whites and sugar until stiff peaks form. Spread or pipe onto cooled cookies.
Summary
Get ready to brighten up your cookie jar with these 18 zesty lemon meringue recipes! From classic sandwich cookies to creative twists like coconut and oatmeal versions, there’s something for every taste. Try Soft-Baked Lemon Meringue Cookies for a tender treat or Chewy Lemon Meringue Cookies with Toasted Meringue for an extra-decadent snack. Perfect for springtime gatherings or everyday indulgence, these lemony delights are sure to bring sunshine to your table.
