Tangy Lemon Meringue Cookie Cups

These Lemon Meringue Cookie Cups are a delightful twist on the classic lemon meringue pie. With a buttery cookie cup crust, tangy lemon curd filling, and a sweet, toasted meringue topping, they’re bite-sized, refreshing, and perfect for any occasion. Whether for a family gathering, party, or just a sweet treat, these cookie cups are sure to impress!

Why You’ll Love This Recipe

I love this recipe because it combines three of my favorite things: the zesty brightness of lemon curd, the sweetness of meringue, and the buttery crunch of a cookie crust. These Lemon Meringue Cookie Cups are like mini lemon meringue pies but in a fun, easy-to-eat form. The tangy lemon curd contrasts beautifully with the fluffy meringue, while the cookie crust adds a satisfying crunch in every bite. It’s the perfect balance of textures and flavors, and they’re so cute and portable!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookie Cups:

• All-purpose flour

• Granulated sugar

• Unsalted butter (softened)

• Egg yolk

• Vanilla extract

• Salt

For the Lemon Curd Filling:

• Fresh lemon juice

• Lemon zest

• Granulated sugar

• Egg yolks

• Butter

• Cornstarch

For the Meringue:

• Egg whites

• Granulated sugar

• Cream of tartar (optional)

• Vanilla extract

Directions

1. Make the Cookie Cups:

   • I preheat the oven to 350°F (175°C) and grease a mini muffin tin to create the cookie cups.

   • In a large mixing bowl, I cream together the butter and sugar until light and fluffy. Then, I add the egg yolk, vanilla extract, and a pinch of salt, mixing until combined.

   • Gradually, I add the flour, mixing until just combined. The dough should be soft but not too sticky.

   • I roll small spoonfuls of the dough into balls and press them into the mini muffin tin. Using my thumb or a spoon, I make a small well in the center of each dough ball.

   • I bake the cookie cups for about 10-12 minutes, or until the edges are golden. Once done, I let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

2. Make the Lemon Curd Filling:

   • In a medium saucepan, I combine the lemon juice, lemon zest, sugar, and cornstarch. I whisk everything together and heat it over medium heat.

   • Once the mixture begins to simmer, I whisk the egg yolks in a separate bowl and gradually add a bit of the hot lemon mixture into the yolks to temper them (to avoid curdling).

   • Slowly, I pour the egg mixture back into the saucepan, whisking constantly until the curd thickens, about 3-5 minutes.

   • Once thickened, I remove the saucepan from the heat and whisk in the butter until it’s fully melted and the curd is smooth. I let the lemon curd cool slightly before filling the cookie cups.

3. Make the Meringue:

   • In a clean mixing bowl, I beat the egg whites on medium speed until they start to form soft peaks. I gradually add the sugar, about 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form.

   • I add the vanilla extract and a pinch of cream of tartar (optional but helps stabilize the meringue).

4. Assemble the Cookie Cups:

   • I spoon a small amount of lemon curd into the center of each cooled cookie cup.

   • Using a piping bag or spoon, I top each lemon curd-filled cup with a generous dollop of meringue, spreading it to the edges.

   • I use the back of a spoon to create a decorative swirl on top of the meringue.

5. Bake the Lemon Meringue Cookie Cups:

   • I bake the filled cookie cups in the oven at 350°F (175°C) for about 5-7 minutes, or until the meringue is golden brown.

   • Once baked, I remove them from the oven and let them cool completely before serving.

Servings and timing

This recipe makes about 12-14 cookie cups and takes around 1 hour and 15 minutes total — 25 minutes for prep, 15-20 minutes for baking the cookies, and another 10 minutes for meringue baking.

Variations

I sometimes add a bit of raspberry puree on top of the lemon curd before adding the meringue for a fruity twist. If I want to make them even richer, I’ll add a spoonful of whipped cream on top of the meringue after baking. For an extra burst of lemon flavor, you can increase the lemon zest in the filling or drizzle lemon syrup on top.

storage/reheating

I store the Lemon Meringue Cookie Cups in an airtight container in the fridge for up to 2-3 days. They’re best served chilled and fresh, but they can be kept in the fridge for a day or two without losing too much texture.

FAQs

Can I make the cookie cups ahead of time?

Yes! The cookie cups can be baked a day or two in advance. Just store them in an airtight container until ready to fill.

Can I use store-bought lemon curd?

Yes, you can use store-bought lemon curd if you’re short on time. Just be sure to use a high-quality one to get that fresh lemon flavor.

Can I make the meringue ahead of time?

It’s best to make the meringue fresh to ensure it holds its texture. However, if necessary, you can refrigerate the meringue for a few hours before using it, but I recommend fresh for the best results.

Can I freeze the cookie cups?

Yes! The baked cookie cups freeze well before adding the lemon curd and meringue. Just store them in an airtight container for up to a month. When ready to use, thaw and fill them with fresh curd and meringue.

Can I make these without the meringue?

Yes, if you prefer, you can skip the meringue and just top the cookie cups with whipped cream or serve them as a lemon curd-filled cookie cup.

Conclusion

These Lemon Meringue Cookie Cups are a fresh, fun, and delicious dessert that brings together the flavors of a classic lemon meringue pie in a cute, bite-sized form. The buttery cookie crust, tangy lemon curd, and fluffy meringue topping make these little treats irresistible. Whether for a special occasion or a simple sweet snack, they’re always a crowd-pleaser!