Lemon Meringue Cookie Cups

Picture this: a crisp, golden cookie cup filled with smooth, tangy lemon curd and topped with a fluffy cloud of toasted meringue. Lemon Meringue Cookie Cups are the perfect bite-sized version of the classic lemon meringue pie, but in a much more fun and portable form. If you’re a fan of bright citrus flavors and airy, melt-in-your-mouth meringue, these little treats will be your new obsession. They’re the ideal balance of sweet and tart, with just the right amount of crunch and fluff in every bite.

These cookie cups are a total game-changer when it comes to dessert. The buttery cookie shell is the perfect vessel for the vibrant lemon curd, and that fluffy meringue topping? It’s the cherry on top (well, the meringue, but you get what I mean!). Whether you’re serving them at a summer party or just craving a sweet treat to enjoy with a cup of tea, Lemon Meringue Cookie Cups are bound to impress.

Why You’ll Love Lemon Meringue Cookie Cups

Deliciously Tangy and Sweet
The zesty lemon curd adds a refreshing tang that balances out the sweetness of the cookie and meringue. It’s the perfect combination of flavors that’ll have your taste buds dancing.

Adorable & Bite-Sized
These little treats are as cute as they are delicious! They’re perfect for serving at parties, picnics, or just as an individual indulgence. Who doesn’t love a mini dessert that you can pop into your mouth?

Crisp Cookie Shell
The buttery cookie base is light and crispy, and it holds up perfectly against the creamy lemon curd and the soft meringue. It’s like a crunchy little bowl that gives each bite extra texture.

Impressive Yet Easy
Despite looking like a showstopper, these cookie cups are surprisingly easy to make. They don’t require any special baking skills—just a little bit of patience while the meringue bakes to golden perfection!

Make Ahead
These cookie cups are perfect for prepping ahead of time. You can bake the cookie shells, make the lemon curd, and prepare the meringue ahead of time. When you’re ready to serve, just assemble them quickly, and they’re ready to go!

Ingredients in Lemon Meringue Cookie Cups

These bite-sized treats might look fancy, but you don’t need a whole lot to make them. Here’s what you’ll need:

For the Cookie Cups:

• All-Purpose Flour
  The foundation for your cookie cups. It gives them structure and that lovely crumbly texture.
• Butter
  For richness and that melt-in-your-mouth texture in the cookie base.
• Sugar
  Adds the sweetness to balance out the tangy lemon and the eggy meringue.
• Egg Yolk
  Brings richness to the dough and helps hold everything together.
• Vanilla Extract
  A dash of vanilla gives the cookie cups a warm, comforting flavor.
• Baking Powder
  Helps the cookie cups rise and gives them a light texture.

For the Lemon Curd:

• Fresh Lemons
  The star of the show! Fresh lemon juice and zest give that burst of tartness and brightness.
• Sugar
  Sweetens the tangy lemon to create a perfect balance.
• Eggs
  Helps thicken the curd and give it that silky smooth texture.
• Butter
  For richness and a smooth finish in the curd.
• Cornstarch
  To help thicken the curd to the perfect consistency.

For the Meringue:

• Egg Whites
  You’ll whip these up into a fluffy, light meringue.
• Sugar
  Helps stabilize the meringue and gives it that glossy, sugary sheen.
• Cream of Tartar
  Ensures the meringue stays stable and doesn’t deflate.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Now, let’s get to making these Lemon Meringue Cookie Cups. Here’s how you’ll bring these little bites of sunshine to life:

Make the Cookie Cups

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). You’ll want it nice and hot for the cookies to bake up perfectly.
2. Prepare the Cookie Dough: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg yolk and vanilla extract, and mix until combined. In another bowl, whisk together the flour and baking powder, then gradually add it to the butter mixture, stirring until the dough comes together.
3. Form the Cookie Cups: Scoop a tablespoon of dough and roll it into a ball. Press each ball of dough into the cups of a mini muffin tin, forming little cookie cups. Use your thumb or the back of a spoon to create a well in the center of each cup.
4. Bake the Cookie Cups: Bake for 10-12 minutes, or until the edges are golden brown. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Make the Lemon Curd

1. Whisk Together Ingredients: In a saucepan, whisk together the lemon juice, lemon zest, sugar, eggs, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens to a custard-like consistency.
2. Finish the Curd: Remove the curd from the heat and stir in the butter until smooth and fully incorporated. Let the curd cool slightly before spooning it into the cooled cookie cups.

Make the Meringue

1. Whip the Egg Whites: In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, a tablespoon at a time, and continue to beat until stiff peaks form and the meringue is glossy.
2. Top the Cookies: Spoon or pipe the meringue onto each lemon curd-filled cookie cup, covering the curd completely.
3. Toast the Meringue: Place the cookie cups under the broiler for 1-2 minutes, or until the meringue is golden brown. Watch closely, as it can brown quickly!

Serve & Enjoy

Let the Lemon Meringue Cookie Cups cool for a few minutes before serving. These little bites of heaven are perfect for any occasion and will have everyone asking for the recipe!

Nutrition Facts

Servings: 12
Calories per serving: 180
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 45mg
Sodium: 25mg
Total Carbohydrates: 24g
Dietary Fiber: 1g
Sugars: 18g
Protein: 2g

Preparation Time

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Chill Time: 30 minutes

How to Serve Lemon Meringue Cookie Cups

These little beauties are perfect as a sweet treat for any occasion, whether it’s a dinner party, holiday celebration, or just a cozy afternoon at home. Serve them on a pretty platter and watch them disappear in no time. You can also garnish with extra lemon zest or mint leaves for a little extra flair.

Additional Tips

• Make Ahead: You can prepare the cookie cups and lemon curd ahead of time, and assemble the meringue just before serving.
• Avoid Soggy Cookie Cups: Make sure the cookie cups are fully cooled before filling them with lemon curd to avoid them becoming soggy.
• Use a Kitchen Torch: If you have a kitchen torch, you can use it to toast the meringue instead of using the oven’s broiler for a more controlled result.

FAQ

Q1: Can I use store-bought lemon curd?
A1: Yes! If you’re in a pinch, store-bought lemon curd works just fine. But homemade lemon curd really takes these cookie cups to the next level.

Q2: Can I make the meringue ahead of time?
A2: Meringue is best made fresh, as it can lose its texture over time. It’s quick to make, though, so it’s best to whip it up just before topping your cookie cups.

Q3: How do I store leftover cookie cups?
A3: Store any leftover cookie cups in an airtight container in the fridge for up to 2 days. Keep in mind the meringue may lose its crispness over time.

Q4: Can I freeze these cookie cups?
A4: It’s best to freeze the cookie cups without the lemon curd and meringue. After baking the cups, freeze them in an airtight container for up to a month. When you’re ready to serve, add the curd and meringue fresh.

Q5: Can I use a different fruit for the curd?
A5: Absolutely! You can swap lemon for lime, orange, or even mixed berries for a fun twist on these cookie cups.

Q6: Can I make these cookie cups gluten-free?
A6: Yes! Use a 1:1 gluten-free flour substitute in place of the all-purpose flour, and they’ll turn out just as delicious.

Q7: Can I use egg substitutes for the meringue?
A7: You can try aquafaba (the liquid from canned chickpeas) as a substitute for egg whites in the meringue. It works surprisingly well!

Q8: How do I prevent the meringue from weeping?
A8: Make sure to cook the meringue to stiff peaks and avoid overbaking it. If you do these things, you’ll avoid weeping or the meringue separating from the curd.

Q9: Can I make these in a regular muffin tin?
A9: Yes, you can! Just use a regular muffin tin for larger cookie cups, and you may need to adjust the baking time slightly.

Q10: How can I make the lemon flavor even more intense?
A10: Add extra lemon zest to the curd for a bolder lemon punch, or even drizzle some lemon glaze over the top of the meringue for a zesty finish.

Conclusion

Lemon Meringue Cookie Cups are a delightful twist on a classic dessert, offering all the tangy goodness of lemon meringue pie in a bite-sized, portable treat. With their crisp cookie base, creamy lemon curd, and fluffy meringue, these little cups are sure to be a hit every time. Whip them up for your next gathering or treat yourself to a sweet, citrusy indulgence—you won’t regret it!

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