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Lemon Meringue Cookie Cups

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.

Ingredients

Units Scale
  • 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)

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

Find it online: https://www.cookflash.com/lemon-meringue-cookie-cups/