You know that magical moment when tangy lemon meets sweet, pillowy meringue? We’ve gathered 18 irresistible cookie recipes that capture that perfect balance of zesty and sweet. Whether you’re craving a quick treat or planning a bake sale showstopper, these lemony delights promise to brighten your day. Ready to find your new favorite? Let’s dive into these mouthwatering creations!
Classic Lemon Meringue Sandwich Cookies
On a crisp autumn day like today, nothing satisfies quite like the perfect balance of tart and sweet in these Classic Lemon Meringue Sandwich Cookies. Our methodical approach will guide you through creating delicate shortbread cookies filled with bright lemon curd and fluffy meringue. You’ll master each component with confidence, resulting in professional-looking cookies that impress with every bite.
Ingredients
– 2 cups all-purpose flour
– 1 cup unsalted butter
– 1/2 cup powdered sugar
– 1/4 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 1/2 cup fresh lemon juice
– 2 tbsp lemon zest
– 4 tbsp cornstarch
– 1/2 cup water
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Combine 2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 tsp salt in a medium bowl.
3. Cut 1 cup cold unsalted butter into small cubes and work into the dry ingredients until the mixture resembles coarse crumbs.
4. Separate 3 large eggs, placing whites in a clean glass bowl and yolks in a separate small bowl.
5. Add 1 egg yolk to the cookie dough mixture and mix until a smooth dough forms.
6. Roll the dough to 1/4-inch thickness between two sheets of parchment paper.
7. Use a 2-inch round cookie cutter to cut out circles, placing them 1 inch apart on prepared baking sheets.
8. Bake for 12-14 minutes until the edges are lightly golden, then transfer to a wire rack to cool completely.
9. For the lemon curd, whisk together remaining 2 egg yolks, 1/2 cup granulated sugar, 1/2 cup fresh lemon juice, 2 tbsp lemon zest, and 4 tbsp cornstarch in a saucepan.
10. Gradually whisk in 1/2 cup water until smooth before placing over medium heat.
11. Cook the lemon curd, stirring constantly with a silicone spatula, until it thickens and bubbles appear, about 5-7 minutes.
12. Transfer the curd to a bowl, press plastic wrap directly onto the surface, and refrigerate for 30 minutes until chilled.
13. For the meringue, beat the 3 egg whites with remaining 1/2 cup granulated sugar until stiff peaks form and the sugar dissolves completely.
14. Spread 1 teaspoon of chilled lemon curd on the flat side of half the cooled cookies.
15. Pipe or spoon meringue onto the curd-topped cookies, then sandwich with remaining cookies.
16. Return assembled cookies to a 300°F oven for 8-10 minutes until the meringue tips are lightly toasted.
You’ll notice the cookies maintain their delicate crispness while the lemon curd provides a bright, tangy contrast to the sweet, cloud-like meringue. These elegant sandwiches shine when arranged on a vintage cake stand for afternoon tea or packed individually in clear cellophane bags as thoughtful homemade gifts.
Lemon Meringue Thumbprint Cookies
Baking these lemon meringue thumbprint cookies transforms simple ingredients into elegant treats perfect for any occasion. Let’s walk through each step methodically to ensure your cookies come out perfectly golden with that signature sweet-tart balance. Follow along carefully and you’ll master this delightful recipe in no time.
Ingredients
– 1 cup unsalted butter
– 1/2 cup granulated sugar
– 2 large egg yolks
– 2 tsp vanilla extract
– 2 1/4 cups all-purpose flour
– 1/4 tsp salt
– 1/2 cup lemon curd
– 2 large egg whites
– 1/4 cup granulated sugar
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat 1 cup softened unsalted butter and 1/2 cup granulated sugar together in a large bowl until light and fluffy, about 2-3 minutes.
3. Add 2 large egg yolks and 2 tsp vanilla extract to the butter mixture, beating until fully incorporated.
4. Whisk 2 1/4 cups all-purpose flour with 1/4 tsp salt in a separate bowl.
5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
6. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
7. Place dough balls 2 inches apart on prepared baking sheets.
8. Press your thumb into the center of each dough ball to create a 1/2-inch deep indentation.
9. Fill each indentation with 1/2 tsp of lemon curd, being careful not to overfill.
10. Bake cookies for 12-14 minutes until the edges are lightly golden.
11. While cookies bake, whip 2 large egg whites in a clean bowl until foamy.
12. Gradually add 1/4 cup granulated sugar to the egg whites while continuing to whip.
13. Continue whipping the meringue until stiff peaks form, about 3-4 minutes total.
14. Transfer baked cookies to a wire rack and let cool completely, about 30 minutes.
15. Pipe or spoon meringue onto the cooled cookies, covering the lemon curd filling.
16. Use a kitchen torch to toast the meringue until golden brown spots appear, about 30-45 seconds per cookie.
The crisp cookie base provides the perfect contrast to the creamy lemon curd and fluffy toasted meringue. These elegant cookies make a stunning addition to dessert platters, or try serving them alongside afternoon tea for a truly special treat.
Soft-Baked Lemon Meringue Cookies
Baking these delightful treats combines the bright zing of lemon with pillowy meringue in a cookie that’s both elegant and approachable. By following these methodical steps, even novice bakers can achieve perfectly soft-baked cookies with that signature citrus tang and cloud-like texture. Let’s walk through each stage together to ensure your baking success.
Ingredients
– 2 cups all-purpose flour
– 1/2 cup unsalted butter
– 3/4 cup granulated sugar
– 2 large eggs
– 2 tbsp lemon zest
– 1/4 cup fresh lemon juice
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl.
3. Cream 1/2 cup unsalted butter and 3/4 cup granulated sugar in a stand mixer on medium speed for 3 minutes until light and fluffy.
4. Separate 2 large eggs, adding yolks to the butter mixture and reserving whites in a clean glass bowl.
5. Beat the butter mixture with egg yolks for 2 minutes until fully incorporated.
6. Mix in 2 tablespoons lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract until combined.
7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a dough forms.
8. Use a 1-tablespoon cookie scoop to portion dough onto prepared baking sheets, spacing 2 inches apart.
9. Bake cookies at 350°F for 10-12 minutes until edges are lightly golden while centers remain pale.
10. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.
11. Beat reserved egg whites with clean beaters on high speed until soft peaks form, about 3 minutes.
12. Gradually add 1/4 cup granulated sugar to the egg whites while beating until stiff, glossy peaks form.
13. Pipe or spoon meringue onto cooled cookies using a piping bag or teaspoon.
14. Return cookies to 350°F oven and bake for 5-7 minutes until meringue tips are lightly toasted.
15. Cool completely on wire racks before serving.
Each cookie offers a tender, cake-like base that contrasts beautifully with the airy meringue topping. The bright lemon flavor shines through without being overly tart, making these perfect for afternoon tea or as a light dessert finale. For an elegant presentation, garnish with additional lemon zest or serve alongside fresh berries to complement the citrus notes.
Lemon Meringue Macarons
Perfecting lemon meringue macarons requires patience and precision, but the reward is well worth the effort. These delicate French cookies feature crisp shells with a chewy interior, filled with tangy lemon curd and fluffy meringue. Let’s walk through each step methodically to ensure your macarons turn out beautifully.
Ingredients
– 1 cup almond flour
– 1 ¾ cups powdered sugar
– 3 large egg whites
– ¼ cup granulated sugar
– ¼ teaspoon cream of tartar
– 2 tablespoons lemon juice
– 1 teaspoon lemon zest
– 2 large egg yolks
– ¼ cup unsalted butter
– ½ cup granulated sugar
Instructions
1. Sift 1 cup almond flour and 1 ¾ cups powdered sugar together into a large bowl to remove any lumps.
2. In a separate clean bowl, whip 3 large egg whites on medium speed until foamy, about 1 minute.
3. Add ¼ teaspoon cream of tartar to the egg whites and continue whipping.
4. Gradually add ¼ cup granulated sugar while whipping on high speed until stiff peaks form, about 3-4 minutes.
5. Gently fold the dry ingredients into the whipped egg whites using a spatula until the batter flows like lava.
6. Pipe 1½-inch circles of batter onto parchment-lined baking sheets, spacing them 1 inch apart.
7. Tap the baking sheets firmly on the counter 3 times to release air bubbles.
8. Let the piped macarons rest at room temperature for 30 minutes until they form a skin.
9. Preheat your oven to 300°F while the macarons are resting.
10. Bake the macarons for 15 minutes until they have developed feet and don’t stick to the parchment.
11. Transfer the baked macaron shells to a wire rack to cool completely, about 30 minutes.
12. Combine 2 large egg yolks, ½ cup granulated sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest in a heatproof bowl.
13. Place the bowl over a saucepan of simmering water and whisk constantly for 8 minutes until thickened.
14. Remove the lemon curd from heat and whisk in ¼ cup unsalted butter until fully incorporated.
15. Chill the lemon curd in the refrigerator for 1 hour until firm and spreadable.
16. Match macaron shells into pairs of similar size and shape.
17. Pipe or spread the chilled lemon curd onto the flat side of one shell from each pair.
18. Top with the matching shell to create sandwiches, pressing gently to secure.
19. Refrigerate the assembled macarons for 24 hours to allow flavors to meld and texture to develop.
Simply magical how these delicate treats transform from basic ingredients into elegant confections. The crisp shells give way to a chewy interior that contrasts beautifully with the tangy lemon curd filling. Serve them as an impressive dessert at dinner parties or package them in decorative boxes for thoughtful homemade gifts.
Chewy Lemon Meringue Cookies with Toasted Meringue
Sometimes the best desserts come in small packages, and these chewy lemon meringue cookies deliver bright citrus flavor with cloud-like toasted meringue in every bite. Starting with a simple cookie base, we’ll build layers of texture that make these perfect for afternoon tea or holiday gatherings.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup unsalted butter
– 1/4 cup granulated sugar
– 1 large egg yolk
– 2 teaspoons lemon zest
– 2 large egg whites
– 1/2 cup granulated sugar
– 1/4 teaspoon cream of tartar
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 1 cup all-purpose flour, 1/2 cup softened unsalted butter, 1/4 cup granulated sugar, 1 large egg yolk, and 2 teaspoons lemon zest in a mixing bowl.
3. Mix the ingredients until a soft dough forms, being careful not to overwork the dough to maintain tender cookies.
4. Scoop tablespoon-sized portions of dough and roll them into balls between your palms.
5. Place the dough balls 2 inches apart on the prepared baking sheet and flatten slightly with your palm.
6. Bake the cookies for 12-14 minutes until the edges are lightly golden while the centers remain pale.
7. Remove the cookies from the oven and let them cool completely on the baking sheet for 30 minutes.
8. While cookies cool, combine 2 large egg whites, 1/2 cup granulated sugar, and 1/4 teaspoon cream of tartar in a clean, grease-free bowl.
9. Whip the egg white mixture on medium-high speed for 5-7 minutes until stiff, glossy peaks form that hold their shape when the beaters are lifted.
10. Transfer the meringue to a piping bag fitted with a star tip for decorative control.
11. Pipe the meringue in swirls onto the completely cooled cookies, covering the surface entirely.
12. Use a kitchen torch to toast the meringue, moving the flame in circular motions 3-4 inches away until golden brown spots appear.
13. Let the cookies rest for 10 minutes to allow the meringue to set before serving.
Out of the oven, these cookies offer the perfect contrast between the chewy lemon base and the lightly crisp, toasted meringue topping. The bright citrus notes cut through the sweetness beautifully, making them ideal for serving alongside afternoon coffee or as part of a dessert platter. For an elegant presentation, arrange them on a cake stand with fresh lemon slices and mint sprigs.
Lemon Meringue Shortbread Cookies
Creating these delightful lemon meringue shortbread cookies combines buttery richness with bright citrus notes and cloud-like meringue. Carefully follow each step to achieve perfectly crisp shortbread bases topped with lightly toasted meringue that melts in your mouth. This recipe guides you through creating professional-looking cookies that balance sweet and tart flavors beautifully.
Ingredients
– 2 cups all-purpose flour
– 1 cup unsalted butter
– 1/2 cup granulated sugar
– 1/4 tsp salt
– 3 large egg whites
– 1/2 cup granulated sugar
– 1 tbsp lemon zest
– 2 tbsp fresh lemon juice
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. Combine 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 tsp salt in a medium bowl.
3. Cut 1 cup cold unsalted butter into small cubes and add to the dry ingredients.
4. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
5. Press the mixture together to form a cohesive dough that holds its shape when squeezed.
6. Roll the dough to 1/4-inch thickness between two sheets of parchment paper.
7. Cut the dough into 2-inch circles using a cookie cutter and place them 1 inch apart on prepared baking sheets.
8. Bake the shortbread bases for 18-20 minutes until the edges are lightly golden.
9. Transfer the baking sheets to a wire rack and let the cookies cool completely.
10. While cookies cool, place 3 large egg whites in a clean, grease-free bowl.
11. Beat the egg whites on medium speed until foamy and white, about 1 minute.
12. Gradually add 1/2 cup granulated sugar while continuing to beat the egg whites.
13. Increase mixer speed to high and beat until stiff, glossy peaks form, about 3-4 minutes.
14. Gently fold in 1 tbsp lemon zest and 2 tbsp fresh lemon juice until just combined.
15. Transfer the meringue to a piping bag fitted with a star tip.
16. Pipe the meringue in swirls onto the completely cooled shortbread cookies.
17. Use a kitchen torch to lightly brown the meringue peaks, holding the torch 4-6 inches away.
18. Alternatively, bake the topped cookies at 350°F for 5-7 minutes until meringue tips are golden.
Serving these cookies showcases the wonderful contrast between the crumbly, buttery shortbread and the airy, citrus-kissed meringue. The bright lemon flavor cuts through the richness perfectly, making them ideal for afternoon tea or as a light dessert finale. For an elegant presentation, arrange them on a tiered stand with fresh lemon slices and mint sprigs.
Lemon Meringue Sugar Cookies
Ever wondered how to elevate simple sugar cookies into something extraordinary? These lemon meringue sugar cookies combine buttery shortbread with zesty lemon curd and toasted meringue for a stunning dessert that’s surprisingly approachable. Each component builds upon the next, creating layers of flavor and texture that will impress any guest.
Ingredients
– 2 cups all-purpose flour
– 1 cup unsalted butter
– 3/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– 1/4 tsp salt
– 2 lemons
– 1/2 cup lemon juice
– 3 large egg yolks
– 1/2 cup granulated sugar
– 4 tbsp unsalted butter
– 3 large egg whites
– 1/4 tsp cream of tartar
– 1/2 cup granulated sugar
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Combine 2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl.
3. Beat 1 cup softened butter and 3/4 cup sugar in a stand mixer on medium speed for 3 minutes until light and fluffy.
4. Add 1 egg and 1 teaspoon vanilla extract to the butter mixture, mixing until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together.
6. Roll tablespoon-sized portions of dough into balls and place them 2 inches apart on prepared baking sheets.
7. Bake for 10-12 minutes until the edges are lightly golden, then transfer to a wire rack to cool completely.
8. Zest and juice 2 lemons to yield 1/2 cup lemon juice for the curd.
9. Whisk 3 egg yolks, 1/2 cup sugar, and 1/2 cup lemon juice in a saucepan over medium heat.
10. Cook the lemon mixture for 5-7 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
11. Remove the curd from heat and stir in 4 tablespoons butter until melted and smooth.
12. Transfer the lemon curd to a bowl, press plastic wrap directly onto the surface, and refrigerate for 1 hour until chilled.
13. Beat 3 egg whites and 1/4 teaspoon cream of tartar in a clean bowl on medium speed until foamy.
14. Gradually add 1/2 cup sugar while increasing speed to high, beating for 4-5 minutes until stiff peaks form.
15. Spread 1 tablespoon of chilled lemon curd onto each cooled cookie.
16. Pipe or spoon meringue over the lemon curd, covering it completely.
17. Use a kitchen torch to toast the meringue for 30-45 seconds until golden brown spots appear.
18. Refrigerate the assembled cookies for 15 minutes to set the layers before serving.
Remarkably, these cookies achieve a perfect balance between the crisp cookie base, tangy lemon curd, and lightly toasted meringue. The contrast between the cool lemon layer and warm meringue creates an irresistible texture experience. For an elegant presentation, arrange them on a platter with fresh lemon slices and mint sprigs to highlight their vibrant flavors.
Lemon Meringue Crinkle Cookies
Wondering how to capture the bright, sunny flavor of lemon meringue pie in a handheld cookie? These lemon meringue crinkle cookies deliver that classic sweet-tart combination with a delightfully chewy center and crisp, powdered sugar-coated exterior. Let’s walk through the simple steps to create these citrusy treats that are perfect for any occasion.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tablespoon lemon zest
– 3 tablespoons fresh lemon juice
– 1/2 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl.
3. Cream 1/2 cup softened unsalted butter and 1 cup granulated sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time, mixing thoroughly after each addition.
5. Stir in 1 tablespoon lemon zest and 3 tablespoons fresh lemon juice until fully incorporated.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined—be careful not to overmix.
7. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes to make it easier to handle.
8. Place 1/2 cup powdered sugar in a shallow bowl for coating.
9. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
10. Roll each dough ball in the powdered sugar until completely coated, then place them 2 inches apart on the prepared baking sheets.
11. Bake for 10-12 minutes until the edges are lightly golden and the centers are set but still soft.
12. Transfer the cookies to a wire rack and let them cool completely for 15-20 minutes before serving.
Achieving that perfect crinkle pattern depends on properly chilling the dough before baking. These cookies offer a wonderful contrast between the crisp, sugary exterior and the soft, cake-like interior bursting with bright lemon flavor. Arrange them on a vintage platter for a charming dessert display, or package them in cellophane bags as thoughtful homemade gifts.
Lemon Meringue Butter Cookies
Here’s a delightful twist on classic butter cookies that combines zesty lemon with fluffy meringue for an elegant treat. Have you ever wanted to impress guests with bakery-quality cookies that are surprisingly simple to make? These lemon meringue butter cookies feature a buttery base topped with a tangy lemon curd and toasted meringue that will elevate your cookie game.
Ingredients
– 2 cups all-purpose flour
– 1 cup unsalted butter
– 1/2 cup granulated sugar
– 1 large egg yolk
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 3 large egg whites
– 1/2 cup granulated sugar
– 1/4 cup lemon juice
– 2 tablespoons lemon zest
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Combine 2 cups all-purpose flour, 1/4 teaspoon salt, and 1/2 cup granulated sugar in a medium bowl.
3. Cut 1 cup unsalted butter into small cubes and add to the dry ingredients.
4. Use your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
5. Add 1 large egg yolk and 1 teaspoon vanilla extract to the mixture.
6. Mix until the dough comes together and forms a ball.
7. Roll the dough into 1-inch balls and place them 2 inches apart on prepared baking sheets.
8. Use your thumb to make an indentation in the center of each cookie.
9. Bake for 12-14 minutes until the edges are lightly golden.
10. While cookies bake, whisk 3 large egg whites in a clean, dry bowl until frothy.
11. Gradually add 1/2 cup granulated sugar while continuing to whisk until stiff peaks form.
12. Combine 1/4 cup lemon juice and 2 tablespoons lemon zest in a small bowl.
13. Remove cookies from oven and immediately fill each indentation with lemon mixture.
14. Top each cookie with a dollop of meringue using a piping bag or spoon.
15. Return cookies to the oven and bake for an additional 5-7 minutes until meringue is lightly toasted.
16. Transfer cookies to a wire rack and let cool completely.
The crisp buttery base provides the perfect contrast to the tangy lemon filling and airy meringue topping. These cookies develop a delightful textural complexity where the crunchy exterior gives way to the soft lemon center and fluffy meringue crown. For an extra special presentation, serve them alongside fresh berries or crumble them over vanilla ice cream for an instant dessert upgrade.
Lemon Meringue Drop Cookies
Keeping your cookie jar filled with something special doesn’t have to be complicated. Let’s create these delightful lemon meringue drop cookies that capture all the bright, sunny flavor of the classic pie in a simple, handheld treat perfect for any occasion.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 2 tablespoons fresh lemon juice
– 1 tablespoon lemon zest
– 1 teaspoon vanilla extract
– 2 large egg whites
– 1/4 cup granulated sugar
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl.
3. Cream 1 cup softened unsalted butter and 3/4 cup granulated sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 1 large egg until fully incorporated, about 30 seconds.
5. Mix in 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until combined.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain.
7. Drop rounded tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
8. Bake at 350°F for 10-12 minutes until the edges are lightly golden.
9. While cookies bake, whip 2 large egg whites in a clean bowl with an electric mixer on high speed until soft peaks form, about 2 minutes.
10. Gradually add 1/4 cup granulated sugar while continuing to whip until stiff, glossy peaks form, about 2 more minutes.
11. Transfer baked cookies to a wire rack and immediately pipe or spoon meringue onto the center of each warm cookie.
12. Return cookies to the 350°F oven and bake for 4-5 minutes until meringue tips are lightly toasted.
13. Cool completely on wire racks before serving. What makes these cookies truly special is their tender, cake-like texture that contrasts beautifully with the light, toasted meringue topping. The bright lemon flavor shines through without being overly tart, creating a perfect balance in every bite. For an elegant presentation, serve them alongside fresh berries or crumble them over vanilla ice cream for a deconstructed dessert experience.
Lemon Meringue Coconut Cookies
Baking these delightful lemon meringue coconut cookies combines the tropical sweetness of coconut with the bright zing of lemon in a perfectly balanced treat. This recipe walks you through creating tender coconut cookie bases topped with fluffy lemon meringue that will transport your taste buds to a sunny paradise. Follow each step carefully for cookies that are both beautiful and delicious.
Ingredients
– 2 cups sweetened shredded coconut
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 teaspoons lemon zest
– 3 large egg whites
– 1/4 teaspoon cream of tartar
– 1/2 cup powdered sugar
– 2 tablespoons lemon juice
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Combine 2 cups sweetened shredded coconut, 1 cup all-purpose flour, and 1/2 cup granulated sugar in a medium mixing bowl.
3. Add 1/2 cup softened unsalted butter and 1 large egg to the dry ingredients.
4. Mix until a cohesive dough forms, being careful not to overmix.
5. Stir in 2 teaspoons lemon zest until evenly distributed throughout the dough.
6. Scoop tablespoon-sized portions of dough and roll into balls, placing them 2 inches apart on prepared baking sheets.
7. Use your thumb to create a small indentation in the center of each cookie dough ball.
8. Bake for 12-14 minutes until the edges are lightly golden brown.
9. Remove cookies from oven and let cool completely on the baking sheets.
10. While cookies cool, place 3 large egg whites and 1/4 teaspoon cream of tartar in a clean, dry mixing bowl.
11. Beat the egg whites on medium speed until foamy and opaque.
12. Gradually add 1/2 cup powdered sugar while continuing to beat the mixture.
13. Increase mixer speed to high and beat until stiff peaks form, about 3-4 minutes.
14. Gently fold in 2 tablespoons lemon juice until just incorporated.
15. Transfer the meringue to a piping bag fitted with a star tip.
16. Pipe the lemon meringue into the indentations of the cooled cookies.
17. Return the cookies to the 350°F oven and bake for 8-10 minutes until the meringue tips are lightly toasted.
18. Let cookies cool completely on wire racks before serving.
Light and airy meringue crowns these coconut cookies with a delightful citrus contrast that makes them irresistible. The crisp exterior gives way to a chewy coconut center, while the toasted meringue adds both visual appeal and textural interest. Try serving these alongside tropical fruit salad or as an elegant addition to afternoon tea for a truly special treat.
Lemon Meringue Oatmeal Cookies
Ever find yourself craving something sweet but wanting to keep things relatively wholesome? These Lemon Meringue Oatmeal Cookies deliver the bright, zesty flavor of lemon meringue pie in a soft, chewy cookie form, perfect for a midday treat or a lunchbox surprise.
Ingredients
– 1 cup unsalted butter
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 ½ cups old-fashioned oats
– 2 tablespoons lemon zest
– ¼ cup lemon juice
– 1 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 2–3 minutes.
3. Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined.
4. In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
5. Gradually add the dry ingredients to the butter mixture, mixing just until no flour streaks remain.
6. Fold in 1 ½ cups old-fashioned oats, 2 tablespoons lemon zest, and ¼ cup lemon juice until evenly distributed.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers appear set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. While the cookies cool, whisk 1 cup powdered sugar with 1–2 teaspoons of water to create a thick but drizzle-able glaze.
11. Drizzle the glaze over the cooled cookies and let it set completely, about 15 minutes. Keeping your butter at room temperature ensures easier creaming and a more uniform cookie texture. For the best lemon flavor, use fresh lemon juice and zest rather than bottled alternatives. To prevent over-spreading, chill the dough for 15 minutes before baking if your kitchen is warm. Knowing you’ve created a cookie with the soft chew of oatmeal and the vibrant tang of lemon meringue is its own reward. The powdered sugar glaze adds a delicate sweetness that complements the citrus notes, making these cookies a standout for picnics or paired with afternoon tea.
Lemon Meringue Almond Cookies
Haven’t you been searching for that perfect cookie that balances zesty citrus with delicate sweetness? Lemon meringue almond cookies deliver exactly that, combining the nutty richness of almonds with the bright tang of lemon curd and fluffy meringue. Follow these methodical steps to create bakery-worthy cookies that will impress everyone.
Ingredients
– 2 cups almond flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter
– 1 large egg white
– 1/4 teaspoon salt
– 1/2 cup lemon curd
– 1/4 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 2 cups almond flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt in a medium bowl.
3. Cut 1/4 cup cold unsalted butter into small cubes and add to the dry ingredients.
4. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
5. Add 1 large egg white and mix until a cohesive dough forms.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
7. Use your thumb to create a deep indentation in the center of each cookie dough ball.
8. Bake at 350°F for 12-14 minutes until the edges are lightly golden brown.
9. Remove the cookies from the oven and immediately reinforce the indentations with the back of a spoon.
10. Let the cookies cool completely on the baking sheet for 30 minutes.
11. Fill each cookie indentation with 1 teaspoon of lemon curd, staying within the well.
12. Whip the remaining egg white with 1/4 cup powdered sugar until stiff peaks form.
13. Pipe or spoon the meringue onto the cookies, covering the lemon curd completely.
14. Use a kitchen torch to toast the meringue until golden brown spots appear.
15. Let the cookies set at room temperature for 15 minutes before serving.
Zesty lemon curd provides a tangy contrast to the sweet, nutty almond base, while the toasted meringue adds both visual appeal and a light, airy texture. These cookies develop even more flavor when stored overnight in an airtight container, making them perfect for advanced preparation. Serve them alongside coffee for breakfast or as an elegant dessert at your next gathering.
Lemon Meringue Spritz Cookies
Oven-baked treats don’t get much more delightful than these Lemon Meringue Spritz Cookies, which combine buttery spritz dough with bright lemon curd and fluffy meringue. Perfect for holiday cookie swaps or afternoon tea, these cookies guide you through piping techniques and meringue making with clear, beginner-friendly steps. You’ll create impressive-looking cookies that are surprisingly straightforward to assemble with just a few key ingredients.
Ingredients
– 1 cup unsalted butter
– 1/2 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup lemon curd
– 2 large egg whites
– 1/4 cup granulated sugar
– 1/4 teaspoon cream of tartar
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Beat 1 cup softened unsalted butter and 1/2 cup granulated sugar in a stand mixer on medium speed for 3 minutes until pale and fluffy.
3. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture, mixing for 1 minute until fully incorporated.
4. Whisk together 2 1/4 cups all-purpose flour and 1/4 teaspoon salt in a separate bowl.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms.
6. Fill a cookie press with the dough and press cookies onto prepared baking sheets, spacing them 2 inches apart.
7. Bake cookies for 8-10 minutes until edges are lightly golden, then transfer to a wire rack to cool completely.
8. Spoon 1/2 teaspoon lemon curd into the center of each cooled cookie, spreading slightly.
9. Combine 2 egg whites, 1/4 cup granulated sugar, and 1/4 teaspoon cream of tartar in a clean glass bowl.
10. Place the bowl over a saucepan of simmering water, whisking constantly for 3-4 minutes until sugar dissolves and mixture reaches 160°F.
11. Transfer the egg white mixture to a stand mixer and whip on high speed for 5-7 minutes until stiff, glossy peaks form.
12. Pipe meringue onto each cookie using a star tip, creating decorative swirls over the lemon curd.
13. Use a kitchen torch to carefully toast the meringue peaks until golden brown, holding the torch 4 inches away and moving constantly.
14. Let cookies set for 15 minutes before serving to allow meringue to stabilize. Perfectly balanced between crisp cookie, tart lemon filling, and lightly toasted meringue, these cookies offer contrasting textures in every bite. Present them on a vintage cake stand for afternoon tea or package in clear cellophane bags tied with ribbon for gift-giving.
Lemon Meringue Biscotti
Kicking off our baking session with a delightful twist on classic biscotti, we’re combining zesty lemon flavor with pillowy meringue for a crisp, twice-baked cookie that’s perfect for coffee dipping. Keep your ingredients measured and ready before we begin, as this methodical approach ensures success for beginner bakers. Let’s create these lemon meringue biscotti step by step, focusing on proper technique for that perfect crunchy texture.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 2 large eggs
– 2 tablespoons lemon zest
– 1/4 cup fresh lemon juice
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 3 large egg whites
– 1/4 cup granulated sugar
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt in a large mixing bowl.
3. Cut 1/2 cup unsalted butter into small cubes and work it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
4. Whisk 2 large eggs in a separate bowl until light and frothy, about 2 minutes of vigorous whisking.
5. Add 2 tablespoons lemon zest and 1/4 cup fresh lemon juice to the whisked eggs, stirring to incorporate completely.
6. Pour the wet ingredients into the dry ingredients and mix until a cohesive dough forms, being careful not to overmix.
7. Divide the dough in half and shape each portion into a 12-inch long log on the prepared baking sheet, spacing them 3 inches apart.
8. Bake at 350°F for 25 minutes until the logs are firm to the touch and lightly golden around the edges.
9. Remove the baking sheet from the oven and let the logs cool for 15 minutes until comfortable to handle.
10. Reduce oven temperature to 325°F while the logs cool.
11. Transfer one log to a cutting board and use a serrated knife to slice diagonally into 3/4-inch thick pieces.
12. Arrange the slices cut-side down on the baking sheet and repeat with the second log.
13. Bake at 325°F for 10 minutes, then flip each biscotti slice and bake for another 10 minutes until dry and crisp.
14. While the biscotti bake, whip 3 large egg whites in a clean, dry bowl until soft peaks form, about 3-4 minutes of medium-high speed mixing.
15. Gradually add 1/4 cup granulated sugar to the egg whites while continuing to whip until stiff, glossy peaks form, about 2 more minutes.
16. Transfer the meringue to a piping bag fitted with a star tip once the biscotti have completely cooled to room temperature.
17. Pipe the meringue in decorative swirls along the top of each cooled biscotti.
18. Use a kitchen torch to carefully toast the meringue until golden brown spots appear, holding the torch 4-6 inches away and moving constantly.
19. Let the finished biscotti set for 5 minutes before serving or storing. Our lemon meringue biscotti achieve that signature crisp snap while the torched meringue adds a delicate, marshmallow-like contrast. Offering both bright citrus notes and subtle sweetness, these pair wonderfully with afternoon tea or make elegant gifts when arranged in decorative tins.
Lemon Meringue Snowball Cookies
You’ll find these lemon meringue snowball cookies are surprisingly simple to make, yet deliver a delightful combination of tangy lemon and sweet, airy meringue in every bite—perfect for holiday gatherings or a cheerful winter treat.
Ingredients
– 1 cup unsalted butter
– 1/2 cup powdered sugar
– 2 cups all-purpose flour
– 1/4 cup cornstarch
– 1/4 tsp salt
– 1 tbsp lemon zest
– 2 tbsp fresh lemon juice
– 3 large egg whites
– 1/4 tsp cream of tartar
– 1/2 cup granulated sugar
Instructions
- Preheat your oven to 325°F and line two baking sheets with parchment paper.
- Beat 1 cup unsalted butter and 1/2 cup powdered sugar in a large bowl with an electric mixer on medium speed for 2 minutes, until light and fluffy.
- Add 2 cups all-purpose flour, 1/4 cup cornstarch, 1/4 tsp salt, 1 tbsp lemon zest, and 2 tbsp fresh lemon juice to the butter mixture, mixing on low speed just until a soft dough forms.
- Scoop 1-tablespoon portions of dough and roll them into smooth balls, placing them 2 inches apart on the prepared baking sheets.
- Bake the dough balls for 12 minutes at 325°F, until the bottoms are lightly golden.
- While the cookies bake, place 3 large egg whites and 1/4 tsp cream of tartar in a clean, grease-free bowl, beating with an electric mixer on high speed until soft peaks form.
- Gradually add 1/2 cup granulated sugar to the egg whites, 1 tablespoon at a time, continuing to beat on high speed for 4 minutes until stiff, glossy peaks form.
- Transfer the meringue to a piping bag fitted with a star tip once the cookies are out of the oven and have cooled for 5 minutes.
- Pipe a swirl of meringue onto the top of each cookie, covering the surface completely.
- Return the cookies to the oven and bake for an additional 10 minutes at 325°F, until the meringue is set and lightly toasted.
- Let the cookies cool completely on the baking sheets for 30 minutes before serving.
Very tender and crumbly, these cookies offer a bright lemon base contrasted by the crisp, sweet meringue topping—ideal for serving alongside afternoon tea or as a festive addition to a cookie swap platter.
Lemon Meringue Madeleines
Getting these delightful lemon meringue madeleines just right requires following each step carefully. Gently combining the classic French shell-shaped cake with bright lemon curd and toasted meringue creates an elegant treat that’s surprisingly approachable for bakers of all levels. Let’s walk through the process methodically to ensure perfect results every time.
Ingredients
– 1 cup all-purpose flour
– 3/4 cup granulated sugar
– 1/2 cup unsalted butter
– 2 large eggs
– 2 tbsp lemon zest
– 1/4 cup lemon juice
– 1 tsp baking powder
– 1/4 tsp salt
– 2 egg whites
– 1/4 cup powdered sugar
Instructions
1. Preheat your oven to 375°F and generously grease a madeleine pan with butter, making sure to coat every shell cavity thoroughly.
2. Melt 1/2 cup unsalted butter in a small saucepan over medium heat until completely liquid, then set aside to cool slightly.
3. Whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt in a medium bowl until well combined.
4. Beat 2 large eggs and 3/4 cup granulated sugar in a separate bowl with an electric mixer on medium speed for 3 minutes until pale and thickened.
5. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to overmix the batter.
6. Stir in the cooled melted butter, 2 tbsp lemon zest, and 1/4 cup lemon juice until the batter is smooth and consistent.
7. Spoon 1 tablespoon of batter into each prepared madeleine cavity, filling them about 3/4 full.
8. Bake for 10-12 minutes until the edges are golden brown and the centers spring back when lightly touched.
9. Immediately transfer the madeleines to a wire rack to cool completely, about 30 minutes.
10. While cooling, beat 2 egg whites in a clean bowl with an electric mixer on high speed until soft peaks form.
11. Gradually add 1/4 cup powdered sugar while continuing to beat until stiff, glossy peaks form, about 3-4 minutes total.
12. Pipe or spoon the meringue onto the cooled madeleines, creating small peaks with your spatula or piping tip.
13. Use a kitchen torch to carefully toast the meringue until golden brown spots appear, holding the torch 4-6 inches away and moving constantly.
Madeleines emerge with their signature hump and delicate crumb, while the lemon curd provides a bright, tangy contrast to the sweet, toasted meringue. Serve them alongside afternoon tea or as an elegant dessert, storing any leftovers in an airtight container to maintain their delightful texture.
Lemon Meringue Linzer Cookies
Every baker needs a showstopping cookie in their repertoire, and these Lemon Meringue Linzer Cookies deliver impressive results with approachable techniques. Essentially shortbread-like cookies sandwiching bright lemon curd and toasted meringue, they balance buttery richness with zesty freshness. Following these detailed steps will guide you through creating these beautiful, layered treats from your own kitchen.
Ingredients
– 2 cups all-purpose flour
– 1 cup unsalted butter
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup lemon curd
– 2 large egg whites
– 1/4 cup granulated sugar
– 1/4 teaspoon cream of tartar
Instructions
1. Combine 2 cups all-purpose flour, 1 cup room-temperature unsalted butter, 1/2 cup granulated sugar, and 1/4 teaspoon salt in a mixing bowl.
2. Mix on low speed until the dough just comes together, being careful not to overwork it.
3. Divide the dough into two equal discs, wrap tightly in plastic wrap, and chill for 30 minutes in the refrigerator.
4. Preheat your oven to 350°F and line two baking sheets with parchment paper.
5. Roll one dough disc to 1/4-inch thickness on a lightly floured surface.
6. Cut out 2-inch circles using a cookie cutter, placing them 1 inch apart on the prepared baking sheets.
7. Roll the second dough disc to 1/4-inch thickness and cut out 2-inch rings using a donut-shaped cutter.
8. Bake all cookies for 12-14 minutes until the edges are lightly golden, rotating the pans halfway through.
9. Transfer the baked cookies to a wire rack and cool completely to room temperature.
10. Whip 2 large egg whites with 1/4 teaspoon cream of tartar on medium speed until frothy.
11. Gradually add 1/4 cup granulated sugar while continuing to whip until stiff, glossy peaks form.
12. Spread 1 teaspoon of lemon curd onto each solid cookie base, staying within 1/4 inch of the edge.
13. Pipe or spoon the meringue onto the lemon curd, filling the space evenly.
14. Place a ring-shaped cookie on top of each meringue-topped base, pressing gently to adhere.
15. Use a kitchen torch to toast the meringue until golden brown spots appear, holding the torch 4-6 inches away.
16. Let the cookies set for 10 minutes before serving to allow the layers to firm up. For perfectly crisp cookies, ensure your butter is softened but still cool to the touch—this prevents spreading during baking. When whipping egg whites, make sure your bowl and beaters are completely grease-free for maximum volume. Finally, toast the meringue just before serving to maintain its crisp exterior against the creamy curd. Fresh from assembly, these cookies offer a delightful contrast: the crumbly, buttery shortbread gives way to tart lemon curd and lightly sweet, toasted meringue. For a festive twist, dust the finished cookies with powdered sugar through a stencil, or serve them alongside espresso to balance their citrus notes.
Summary
Captivating and versatile, these 18 lemon meringue cookie recipes offer something for every baker. Whether you’re craving classic elegance or creative twists, you’ll find your perfect sweet treat. We’d love to hear which recipes become your favorites—leave a comment below! Don’t forget to share these zesty delights with fellow baking enthusiasts by pinning this article on Pinterest. Happy baking!
