🍋 Lemon Meringue Pie Cookies 🍪
Ingredients
For the Shortbread Cookies:
1 cup (125 g) all-purpose flour
¼ cup (30 g) powdered sugar
½ cup (115 g) unsalted butter, chilled and cubed
¼ tsp fine sea salt
For the Lemon Filling:
¼ cup (60 ml) fresh lemon juice
¼ cup (50 g) granulated sugar
1 large egg yolk
1 tbsp (8 g) cornstarch
¼ tsp finely grated lemon zest
For the Meringue Topping:
2 large egg whites, at room temperature
¼ tsp cream of tartar
¼ cup (50 g) granulated sugar
Instructions
Make the dough: In a mixing bowl, whisk together flour, powdered sugar, and salt. Add chilled butter and cut it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gently press together into a cohesive ball, wrap in plastic, and chill for at least 30 minutes.
Bake the cookies: Preheat oven to 350°F (175°C). Roll dough to ⅛-inch thickness on a lightly floured surface. Cut into 2-inch rounds with a cookie cutter and place on a parchment-lined baking sheet. Bake for 8–10 minutes until edges are just golden. Cool completely on the sheet.
Prepare the lemon filling: In a small saucepan, whisk lemon juice, sugar, egg yolk, cornstarch, and zest until smooth. Cook over medium heat, stirring constantly, until thickened and bubbling (about 3–4 minutes). Transfer to a bowl, cover with plastic (pressed directly onto the surface), and cool completely.
Whip the meringue: In a clean, grease-free bowl, beat egg whites with an electric mixer on medium until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, increasing speed to high. Beat until stiff, glossy peaks hold their shape.
Assemble: Spoon or pipe a small dollop of cooled lemon filling onto each cookie. Top with a swirl of meringue, covering the filling completely.
Toast the meringue: Place cookies under a preheated broiler for 1–2 minutes, watching closely, until meringue peaks are lightly golden. Alternatively, use a kitchen torch for more control. Let cool completely before serving.