Imagine biting into a golden, buttery cookie cup filled with tangy lemon curd and topped with a cloud of sweet, toasty meringue. Sounds like a dream, right? Well, trust me, this one’s a game-changer. These Lemon Meringue Cookie Cups are little bites of sunshine that’ll make your taste buds dance. Whether you’re making them for a special gathering or just treating yourself to something bright and happy, these cuties deliver flavor and fun in every bite.

Let’s just say—they look fancy, taste incredible, and come together way easier than you’d think. Ready to impress everyone (including yourself)? Let’s do this.

Why You’ll Love Lemon Meringue Cookie Cups

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Great for parties, holidays, or “just because” dessert moments—these little cups feel right for anything.

Budget-Friendly: Made with simple pantry staples like flour, eggs, and sugar—fancy taste, humble cost.

Quick and Easy: No need to make a pie crust from scratch. The cookie cup shortcut saves time and effort without sacrificing flavor.

Customizable: Want them more tart or more sweet? Adjust the curd or use store-bought if you’re short on time. You do you.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Lemon Meringue Cookie Cups

Here’s the magic of this recipe—it’s made with a handful of sweet, zesty components that come together like pure dessert harmony. Let’s break it down:

Cookie Cup Base

Think of this as a sugar cookie’s cooler, fancier cousin. Soft and chewy inside, slightly crisp outside—your perfect edible shell.

Lemon Curd

This is where the zing lives. Bright, tart, silky smooth lemon curd that punches through the sweetness like sunshine in a spoon.

Meringue

Light, fluffy, and toasted to golden perfection. The meringue gives this dessert its signature cloud-like finish and a hint of toasted marshmallow vibe.

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

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Start by preheating your oven to 350°F. This ensures even baking and that perfect cookie cup texture. Don’t skip it—oven temp is everything.

Combine Ingredients

In a large bowl, mix your cookie dough ingredients until smooth and well combined. You’re looking for a soft dough that holds together nicely but isn’t sticky.

Prepare Your Cooking Vessel

Grease a mini muffin tin lightly with butter or non-stick spray. This helps those cookie cups pop out like a dream once they’re baked.

Assemble the Dish

Scoop the dough into each muffin cavity and gently press it into a cup shape. Pro tip: use the back of a teaspoon or your thumb to create a nice little well in the center.

Cook to Perfection

Bake the cups for about 10–12 minutes or until the edges are lightly golden. They’ll puff up a bit, but you can gently reshape the center wells once they come out.

Finishing Touches

Once baked, let the cups cool, then spoon lemon curd into each. Pipe or dollop meringue on top and use a kitchen torch (or quick broil) to toast until golden.

Serve and Enjoy

Serve fresh and slightly warm or chilled straight from the fridge. Either way, they’ll be the first thing to disappear from the dessert table!

Nutrition Facts:

Servings: 12
Calories per serving: 190
(put them as notes)

Preparation Time

Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes

How to Serve Lemon Meringue Cookie Cups

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Serve with a cup of tea or coffee for a cozy afternoon treat.
• Plate them on a dessert board with fresh berries and whipped cream.
• For parties, add a tiny edible flower or sprinkle of powdered sugar for an elegant touch.
• Chill them for a refreshing summer bite or serve warm in colder months for comfort food vibes.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Don’t overfill the cups with curd—they should hold just enough to balance the flavors.
• If your meringue weeps (gets watery), make sure the egg whites are at room temp and your bowl is grease-free.
• No kitchen torch? A quick broil (watch carefully!) works beautifully.
• Store extras in the fridge, but eat within 2–3 days for best taste and texture.
• Want a shortcut? Use store-bought lemon curd—we won’t tell.
• A piping bag makes the meringue look super polished, but a spoon works fine too.
• Let your cookie cups cool completely before filling, or things can get a bit messy.
• Add a pinch of salt to the curd for an even deeper flavor.
• Mini muffin liners can help with sticking if you’re baking a big batch.
• Want extra crunch? Add a crushed graham cracker base to the cookie dough mix.

FAQ’s

1 What kind of cookie dough works best for the cups
A sugar cookie dough holds its shape well and gives the perfect soft-chewy balance.

2 Can I use store-bought lemon curd
Absolutely! It saves time and still tastes delicious.

3 Do I need a torch for the meringue
Nope! Just use your oven’s broiler—watch closely to avoid burning.

4 How long do these cookie cups last
They’re best within 2–3 days, kept in an airtight container in the fridge.

5 Can I make them ahead of time
Yes! Bake the cups in advance and add the filling and meringue right before serving.

6 Can I freeze these cookie cups
You can freeze the cookie base, but add the curd and meringue fresh.

7 What can I use instead of lemon curd
Try passion fruit curd, lime curd, or even raspberry jam for a fun twist.

8 How do I keep the meringue from deflating
Stiff peaks and no yolk in your whites are key—also avoid overbeating.

9 Can I make these gluten-free
Yes! Just use a gluten-free cookie dough that holds shape well.

10 Are these safe for kids
Totally kid-friendly, just skip the torch part if they’re helping out.

CONCLUSION

These Lemon Meringue Cookie Cups are little rays of citrusy joy wrapped in a chewy cookie hug. They’re playful, elegant, and bursting with flavor—kind of like a mini pie party in your mouth. Whether you make them for a celebration or just because you need a little lemony love in your life, they’re bound to brighten your day. So go ahead, bake a batch and share the sunshine.

Lemon Meringue Cookie Cups

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These Lemon Meringue Cookie Cups are a delightful twist on the classic pie, featuring a buttery cookie base filled with tangy lemon curd and topped with a fluffy toasted meringue.

• Author: Grace Sullivan
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/2 cups (315g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup lemon curd (store-bought or homemade)
• 3 large egg whites
• 1/4 tsp cream of tartar
• 1/2 cup (100g) granulated sugar (for meringue)

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Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add eggs and vanilla extract, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients.
5. Roll dough into 1-inch balls and place into each mini muffin cup. Press down the center to form a cup shape.
6. Bake for 10–12 minutes or until lightly golden. Remove from oven and cool completely.
7. Once cooled, fill each cookie cup with about 1 tsp of lemon curd.
8. To make the meringue, beat the egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
9. Pipe or spoon the meringue onto each lemon-filled cookie cup.
10. Use a kitchen torch to lightly toast the meringue tops or place under broiler for 1–2 minutes, watching closely.

Notes

• You can make lemon curd from scratch for a more intense citrus flavor.
• Ensure cookie cups are fully cooled before adding lemon curd and meringue.
• Store in the refrigerator and serve chilled for best taste.

Nutrition

• Serving Size: 1 cookie cup
• Calories: 140
• Sugar: 12g
• Sodium: 45mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 25mg