Lemon Meringue Cookie Cups
These Lemon Meringue Cookie Cups are a zesty, bite-sized twist on the classic lemon meringue pie. With a buttery sugar cookie crust, tangy lemon curd center, and golden, fluffy meringue topping, this easy dessert is perfect for spring gatherings, bridal showers, or tea parties. A delightful lemon dessert recipe that’s easy to make and beautiful to serve.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
16.5 oz refrigerated sugar cookie dough (1 roll)
⅓ cup all-purpose flour
2 egg whites
3 tablespoons granulated sugar
1 cup lemon curd (homemade or store-bought)
Instructions
Cookie Cups:
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Preheat oven to 350°F (175°C); coat a mini muffin tin with nonstick spray.
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Mix cookie dough with flour until well combined.
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Roll into 1-inch balls and press into muffin cups to form a shell.
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Bake 10–12 minutes, until edges are golden. Cool completely before removing from the tin.
Meringue:
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Beat egg whites until foamy.
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Gradually add sugar, whipping until stiff peaks form.
Assembly:
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Fill cooled cookie cups with lemon curd.
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Top with a spoonful of meringue.
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Brown meringue briefly under a broiler or with a kitchen torch.
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Cool at least 1 hour before serving.
Notes
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For extra flavor, add a pinch of ground ginger or cardamom to the dough.
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Top lemon curd with jam or berries before meringue for a fruity twist.
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Store assembled cups in the fridge and enjoy within 1–2 days.
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Freeze unfilled cookie cups for longer storage.
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Homemade cookie dough can be used—just chill it well before shaping.
Find it online: https://recipesbyjanet.com/lemon-meringue-cookie-cups/
