These Lemon Meringue Cookie Cups are absolutely delightful with the perfect combination of sweet and tart! They feature a sugar cookie cup, homemade lemon curd filling, and a light, fluffy meringue topping – the perfect sunshine-filled treat for lemon lovers!
Craving lemon meringue treats? You’ll love my Lemon Meringue Cupcakes and Lemon Meringue Cheesecake!
Lemon Meringue Cookie Cups Recipe
There is nothing I love more than a lemon dessert. There is something absolutely magical about the combination of sweet and tart that makes lemon desserts extra special. These cookie cups are made with just five ingredients, including sugar cookie dough. I made my own homemade lemon curd, but store-bought lemon curd will work just as well.
I made a simple meringue topping that really sells the lemon meringue pie aspect of these cookie cups. By the way, if you love lemon meringue pie, you’re going to go crazy for these cookies. There is not a pie crust on earth that beats this sugar cookie crust!
I love these delightful little cups for parties and entertaining. They are perfect for anyone who loves the classic lemon meringue pie but wants an easy, fun, individual serving option. They are so pretty and an absolute crowd-pleaser!
Why You’ll Love This Recipe
Bursting with Lemon Flavor: These cookie cups combine the zesty brightness of lemon curd with the sweet, airy delight of meringue. The contrast between the tart lemon and the sugary meringue creates a perfectly balanced dessert that’s refreshing and satisfying.
Impressive and Easy: Lemon meringue cookie cups look impressive,and they are surprisingly easy to make! If you use store-bought cookie dough, you can whip them up in only 30 minutes!
Perfect Portion Size: The cookie cups are mini and bite-sized, making them ideal for serving at parties, picnics, barbecues, etc. They are easy and mess-free, so you don’t have to worry about slicing up a pie!
How to Make Lemon Meringue Cookie Cups
This easy cookie cup recipe includes three parts: sugar cookie cup, homemade lemon curd, and meringue. I know it sounds a bit intimidating, but I promise it’s super easy! I’ll walk you through each step of the process.
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As always, you can find the full printable recipe card at the end of this post.
Cookie Cups
Preheat oven to 350°F and generously coat a mini muffin tin with nonstick cooking spray.
Combine cookie dough and all purpose flour together and shape into one inch balls.
Press in the bottom and up the sides of each muffin cup.
Bake 10 to 12 minutes or until edges are just starting to turn golden brown.
Let cool for at least ten minutes before gently twisting to remove. Place on rack and let cool completely.
Meringue
Whip egg whites in a mixer bowl until foamy.
Add sugar one tablespoon at a time, continuing to whip until stiff peaks form.
Assembly
Spoon lemon curd into cups.
Drop one tablespoon of meringue on top of the curd in each cup.
Place under the broiler just until tips of meringue start to show color. Remove immediately.
Let cool before serving.
If you have one, a kitchen torch is a great way to brown the meringue! But if you don’t have one, just brown the meringue with your broiler.
Storage Information
These cookie cups are best served right after assembly, but they can also be stored in the refrigerator for later use.
Store Components Separately: If you are not serving the cookie cups immediately, store the cookies, lemon curd, and meringue separately. This helps maintain the texture and flavor of each component.
Refrigerator: If you need to store assembled cookie cups, place them in a single layer in an airtight container and refrigerate. To maintain the best texture, they are best enjoyed within 1-2 days.
Serving: If you refrigerate the assembled cookie cups, let them sit at room temperature for about 15-20 minutes before serving to enhance the flavors and texture.
Variations to Try
Add a pinch of ground ginger, cardamom, or even a touch of cinnamon to the cookie dough for a warm and inviting flavor.
Before adding the meringue, add a spoonful of your favorite fruit jam or compote to the lemon curd.
Swirl some fresh raspberries or blueberries into your lemon curd.
Top your finished cookie cups with fresh berries, lemon zest, or chopped candied citrus peels for a pretty garnish and a burst of flavor.
Frequently Asked Questions
Can I use store-bought lemon curd?
Absolutely! There are some great options available and store bought lemon curd saves time if you’re in a pinch.
My meringue isn’t stiff enough! What went wrong?
Before whipping, make sure the egg whites are at room temperature and free of egg yolks. Whip the egg whites until stiff peaks are formed.
How do I prevent a soggy cookie crust?
Pre-bake the empty cookie cups for a few minutes before adding the filling. This helps to set the bottom crust and prevent it from absorbing too much moisture from the lemon curd.
Trish’s Tips
Don’t let your cookie dough sit out for too long. Working with chilled dough is key. Cold dough doesn’t spread as much while baking, so the cups will keep their shape better!
If you make homemade lemon curd, make sure it is completely cool before filling the cookie cups.
For perfect meringue, ensure your egg whites are at room temperature and free of any yolk. Even a tiny bit of yolk can prevent the whites from stiffening properly. Whisk the whites for several minutes until they reach beautiful, stiff peaks.
Once assembled, resist the urge to dig in right away! Let the cookie cups cool completely for at least an hour to allow the filling and meringue to set properly.
More Lemon Recipes to Try
Lemon Bars
Lemon Rice Krispie Treats
No Bake Lemon Pie
Lemon Sorbet
Lemon Cookies
Lemon Meringue Cookie Cups
These delightful Lemon Meringue Cookie Cups feature a sugar cookie cup, homemade lemon curd filling, and a light, fluffy meringue topping. They are the perfect sunshine-filled treat for lemon lovers!
Keyword lemon meringue cookie cups
Prep Time 20 minutes minutes Cook Time 12 minutes minutes Total Time 32 minutes minutes
Author Trish – Mom On Timeout
Ingredients16.5 ounces refrigerated sugar cookie dough 1 roll⅓ cup all-purpose flour spooned and leveled2 egg whites3 tablespoons granulated sugar1 cup lemon curd
InstructionsPreheat oven to 350°F.Liberally coat a mini muffin tin with nonstick cooking spray.In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended.16.5 ounces refrigerated sugar cookie dough, ⅓ cup all-purpose flourShape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.Bake 10 to 12 minutes or until edges are just starting to turn golden brown.Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.Whip egg whites in a mixer bowl until foamy. Add sugar one tablespoon at a time, continuing to whip until stiff peaks form. Set aside.2 egg whites, 3 tablespoons granulated sugarSpoon lemon curd into cups. (If necessary, press the center of the cups down with your thumb before spooning in curd to create more space.)1 cup lemon curdDrop one tablespoon of meringue on top of the curd in each cup.Place cups on a parchment-lined cookie sheet and place under the broiler just until tips of meringue start to show color. Remove immediately. (Watch these constantly. My broiler took 15 seconds to brown the meringue.) You can also use a kitchen torch on the meringue if you have one.Let the cookie cups cool completely for at least an hour, before serving, to allow the filling and meringue to set properly.
Notes
Storage Information
Store Separately: If you are not serving the cookie cups immediately, store the cookies, lemon curd, and meringue separately. This helps maintain the texture and flavor of each component.
Refrigerator: If you need to store assembled cookie cups, place them in a single layer in an airtight container and refrigerate. To maintain the best texture, they are best enjoyed within 1-2 days.
Serving: If you refrigerate the assembled cookie cups, let them sit at room temperature for about 15-20 minutes before serving to enhance the flavors and texture.
NutritionCalories: 130kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 89mg | Potassium: 35mg | Fiber: 1g | Sugar: 14g | Vitamin A: 7IU | Calcium: 2mg | Iron: 1mg
Originally published January 15, 2014.
