Name: Lemon Meringue Cookie Cups
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, softened; 1/4 cup granulated sugar; 1 large egg yolk; 1/4 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup lemon juice; 1/4 cup granulated sugar; 2 large egg yolks; 1 tablespoon cornstarch; 1/4 teaspoon turmeric (for color); 1/4 cup water; 2 large egg whites; 1/4 teaspoon cream of tartar; 1/4 cup granulated sugar

These Lemon Meringue Cookie Cups are a delightful treat that brings together the best of both worlds: a buttery cookie base, a tangy lemon filling, and a fluffy, golden meringue topping. They’re perfect for lemon lovers and anyone who enjoys a sweet yet tart dessert. These bite-sized wonders are easy to make and sure to impress at any gathering!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookie base:

1 cup all-purpose flour

1/2 cup unsalted butter, softened

1/4 cup granulated sugar

1 large egg yolk

1/4 teaspoon vanilla extract

1/4 teaspoon salt

For the lemon filling:

1/2 cup lemon juice

1/4 cup granulated sugar

2 large egg yolks

1 tablespoon cornstarch

1/4 teaspoon turmeric (for color)

1/4 cup water

For the meringue:

2 large egg whites

1/4 teaspoon cream of tartar

1/4 cup granulated sugar

Directions

Preheat the oven to 350°F (175°C).

In a bowl, combine the flour, softened butter, 1/4 cup sugar, egg yolk, vanilla extract, and salt. Mix until a dough forms.

Roll the dough into small balls and place them in a mini muffin tin, pressing each ball down to form a small cup. Bake for 10-12 minutes or until golden brown.

While the cookie cups are baking, prepare the lemon filling. In a saucepan, whisk together lemon juice, 1/4 cup sugar, egg yolks, cornstarch, turmeric, and water. Cook over medium heat, whisking constantly, until the mixture thickens (about 5-7 minutes).

Remove the lemon mixture from the heat and let it cool for a few minutes. Once slightly cooled, spoon the lemon filling into the baked cookie cups.

For the meringue, beat the egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add in 1/4 cup sugar and continue beating until stiff peaks form.

Spoon the meringue on top of the lemon filling, spreading it to the edges of the cookie cups.

Bake for another 10-12 minutes or until the meringue is golden brown.

Allow to cool before serving.

Servings and timing

Servings: 12 cookie cups

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Variations

Lime Meringue Cookie Cups: If I’m in the mood for a different citrus flavor, I can easily swap the lemon juice for lime juice to create lime meringue cups.

Add zest: I love adding some lemon zest to the cookie dough or the lemon filling to enhance the citrusy flavor.

Fruit-filled cups: I can experiment with different fruit fillings like raspberry or blueberry for a fun twist on the classic lemon meringue.

Storage/Reheating

I store these lemon meringue cookie cups in an airtight container at room temperature for up to 2 days. If I need to keep them for longer, I can refrigerate them for up to 5 days. To enjoy the meringue’s fluffy texture, I usually reheat them in a low-temperature oven for a few minutes to warm the filling and soften the meringue a bit.

FAQs

Can I make the cookie cups ahead of time?

Yes! I can prepare the cookie cups a day in advance and store them in an airtight container. When I’m ready, I can add the lemon filling and meringue and bake them.

Can I use store-bought meringue for this recipe?

While I love making fresh meringue, I could use store-bought meringue if I’m short on time. Just be sure to spread it evenly over the lemon filling and bake until golden.

Can I freeze these lemon meringue cookie cups?

I can freeze the unbaked cookie cups, but it’s best to assemble and bake the lemon filling and meringue just before serving for the freshest taste and texture.

Can I make the lemon filling without cornstarch?

If I don’t have cornstarch on hand, I could substitute it with arrowroot powder or just cook the filling a bit longer to thicken naturally. The texture might be slightly different, but it will still be delicious.

Can I add more sugar to the lemon filling?

I can definitely adjust the sugar to my taste. If I like it sweeter, I can increase the sugar in the lemon filling, but I think the balance with the meringue is perfect as written.

Conclusion

These Lemon Meringue Cookie Cups are a fantastic treat for any occasion. They’re the perfect blend of sweet, tart, and crunchy, and they offer a refreshing alternative to traditional desserts. Whether I’m hosting a summer party, treating myself to a cozy dessert, or looking for something fun to bake, these little cookie cups are always a hit.

Recipe: