Description
These Lemon Meringue Cookie Cups combine a buttery cookie base, tangy lemon filling, and fluffy meringue topping, offering a perfect bite-sized dessert that’s both sweet and tart.
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
Instructions
- 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.
Notes
For lime meringue cups, swap the lemon juice with lime juice.
Add lemon zest to the cookie dough or lemon filling for extra flavor.
For a fun twist, try using raspberry or blueberry fillings instead of lemon.
Store in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days.
Reheat in a low-temperature oven to restore the meringue’s texture if stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 120
- Sugar: 9g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg