Description
Tangy Lemon Meringue Cookie Cups are mini desserts featuring a buttery cookie crust, zesty lemon curd filling, and fluffy toasted meringue topping — a bite-sized twist on the classic lemon meringue pie.
Ingredients
- For the Cookie Cups:
- 1 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg yolk
- 1/2 tsp vanilla extract
- Pinch of salt
- For the Lemon Curd:
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup granulated sugar
- 3 egg yolks
- 2 tbsp cornstarch
- 3 tbsp butter
- For the Meringue:
- 3 egg whites
- 6 tbsp granulated sugar
- 1/4 tsp cream of tartar (optional)
- 1/2 tsp vanilla extract
Instructions
- Make Cookie Cups: Preheat oven to 350°F (175°C). Grease a mini muffin tin. Cream butter and sugar, then add egg yolk, vanilla, and salt. Mix in flour until just combined. Roll into balls, press into tin, and make wells. Bake 10–12 minutes until golden. Cool in tin, then on rack.
- Make Lemon Curd: In a saucepan, whisk lemon juice, zest, sugar, and cornstarch. In a bowl, beat yolks. Temper with hot mixture, then return to pan. Cook until thickened. Stir in butter. Let cool.
- Make Meringue: Beat egg whites until soft peaks form. Gradually add sugar and beat to stiff peaks. Add vanilla and cream of tartar if using.
- Assemble: Spoon lemon curd into cooled cookie cups. Top with meringue using a piping bag or spoon. Swirl tops with spoon.
- Bake: Bake at 350°F (175°C) for 5–7 minutes until meringue is golden. Cool before serving.
Notes
- Add raspberry puree over lemon curd before meringue for a fruity twist.
- Use whipped cream instead of meringue for a simpler version.
- Enhance flavor with extra lemon zest or a drizzle of lemon syrup.
- Store in the fridge for up to 3 days; best served fresh and chilled.
- Freeze baked cookie cups before filling for up to 1 month.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 160
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
