Description
Lemon Meringue Cookie Cups are a mini, bite-sized version of the classic lemon meringue pie. A buttery, crisp cookie cup is filled with sweet and tangy lemon curd, then topped with a light, fluffy meringue. These adorable treats are perfect for parties, special occasions, or as a fun twist on the traditional lemon meringue pie.
Ingredients
Scale
- For the cookie cups:
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- For the lemon curd filling:
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons unsalted butter, cubed
- For the meringue topping:
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with paper liners.
- For the cookie cups, in a medium bowl, combine the flour, powdered sugar, and salt. Add the softened butter and vanilla extract. Use a pastry cutter or your hands to blend the ingredients together until it forms a dough.
- Roll the dough into small balls (about 1 tablespoon each) and press them into the bottom and sides of each muffin cup to form a cup shape. Bake for 10-12 minutes, or until the edges are golden. Let the cookie cups cool in the tin while you prepare the lemon curd.
- For the lemon curd, in a small saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and reaches a custard-like consistency (about 5-7 minutes). Remove from heat and whisk in the cubed butter until melted and smooth.
- Fill each cooled cookie cup with lemon curd, about 1 tablespoon of curd per cup. Set aside while you prepare the meringue topping.
- For the meringue, in a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.
- Spoon the meringue over the lemon curd-filled cookie cups, spreading it to the edges. Use the back of a spoon to create peaks in the meringue.
- Bake the cookie cups for 5-7 minutes, or until the meringue is golden brown. Be careful not to overbake, as the meringue can burn quickly.
- Allow the cookie cups to cool completely before serving. Store in an airtight container for up to 2 days.
Notes
- For an extra burst of flavor, you can add a few drops of lemon extract to the lemon curd mixture.
- If you prefer a firmer meringue, bake the meringue for an additional 2-3 minutes, but watch closely to avoid burning.
- These cookie cups can be made ahead of time and stored in the refrigerator for up to 2 days before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 160
- Sugar: 14g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg