Lemon Meringue Cookie Cups
Ingredients:
For the Cookie Cups:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Lemon Filling:
1/2 cup lemon juice (fresh preferred)
1 tablespoon lemon zest
1/2 cup sugar
2 large eggs
2 tablespoons unsalted butter
For the Meringue Topping:
2 egg whites
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
Directions:
Preheat oven to 350°F (175°C). Grease a mini muffin tin.
In a mixing bowl, cream butter and sugar together. Beat in egg and vanilla.
In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to the butter mixture and mix until combined.
Roll dough into 1-inch balls and press into each muffin cup, shaping up the sides to form a cup.
Bake for 10–12 minutes, or until lightly golden. Press centers gently if puffed. Let cool completely.
For the filling: In a saucepan, whisk lemon juice, zest, sugar, and eggs over medium heat. Add butter and stir constantly until thickened (about 5–7 minutes). Cool before spooning into cookie cups.
For the meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
Pipe or spoon meringue onto each filled cookie cup. Lightly toast under broiler or with a kitchen torch.
Serve chilled or at room temperature.
Prep Time: 25 minutes | Cook Time: 15 minutes | Chill Time: 30 minutes | Total Time: 1 hour 10 minutes
Kcal: 160 kcal | Servings: 24 mini cookie cups
Tips:
Use a tart tamper or spoon to shape cookie cups evenly.
Torch the meringue gently for a perfect golden finish without melting the filling.
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