If you crave the classic flavors of lemon meringue pie but want something adorable and bite-sized, these Lemon Meringue Cookie Cups are about to become your new go-to treat. Buttery cookie cups cradle a sunny lemon curd filling, all topped with a cloud of toasted meringue. The combination of tangy citrus, tender cookie, and pillowy topping is utterly irresistible, and you’ll find yourself sneaking just one more. Whether you’re baking for a gathering, gifting friends, or treating yourself with an afternoon pick-me-up, Lemon Meringue Cookie Cups are guaranteed to delight!
Ingredients You’ll Need
One of the best things about Lemon Meringue Cookie Cups is that every ingredient truly matters. Each element—cookie, lemon curd, and meringue—brings its own magic to these cheerful little bites. Here’s what you need to create pure dessert bliss:
- All-purpose flour: Gives structure to the cookie cups so they cradle all that zesty lemon filling.
- Baking soda: A small lift keeps your cookie cups tender instead of dense.
- Salt: Just a pinch balances all the sweet and tart flavors.
- Unsalted butter (softened): Creamy, rich flavor forms the perfect cookie base and enriches the lemon curd.
- Granulated sugar: Sweetens every layer, from the cookie to the citrusy center and the meringue.
- Large eggs: Bind the cookies and help the lemon filling set, while egg whites work their magic in the meringue.
- Vanilla extract: Adds warmth and roundness to the cookie cup flavor.
- Fresh lemon juice: Key! Real lemon juice gives your filling that fresh, tangy zing.
- Lemon zest: Intensifies the citrus flavor in every bite—don’t skip it!
- Cream of tartar: Stabilizes the egg whites so your meringue stays fluffy and high.
How to Make Lemon Meringue Cookie Cups
Step 1: Make the Cookie Cup Dough
Start by preheating your oven to 350°F (175°C) and greasing a 24-cup mini muffin tin. In one bowl, whisk together the flour, baking soda, and salt—this ensures even distribution, so every cookie cup bakes up perfectly. In another bowl, beat the softened butter and sugar on medium speed until it’s creamy and pale. This step gives your cookies their signature tenderness and a touch of lightness. Beat in the egg and vanilla until smooth, then gradually add the dry ingredients. You’ll end up with a soft, spreadable dough that’s simply irresistible. Scoop tablespoon-sized portions into the muffin cups, pressing each into the bottom and up the sides to create a little well.
Step 2: Bake the Cookie Cups
Slide your filled muffin tin into the oven and bake for 10 to 12 minutes, or until the edges are just turning golden. The cookies will puff up a little, so as soon as they come out, use a small spoon to gently press down the centers, creating deeper wells for all that luscious lemon filling. Allow the cookie cups to cool in the pan for a few minutes, then carefully transfer them to a wire rack to finish cooling completely. This waiting time is the perfect excuse to sneak a taste of the lemon filling!
Step 3: Prepare the Lemon Filling
Now for the bright, zesty heart of these Lemon Meringue Cookie Cups! In a medium saucepan, whisk together the fresh lemon juice, fragrant lemon zest, granulated sugar, and eggs. Set the pan over medium heat and stir constantly—this is important to avoid scrambling the eggs—until the mixture thickens to a pudding-like consistency (usually about 5 to 6 minutes). Remove from heat and whisk in the butter until silky smooth. This vibrant filling needs to cool just a bit before nestling it into the cookie cups, so set it aside briefly.
Step 4: Assemble the Cookie Cups
Spoon the lemon filling generously into the cooled cookie cups. You want each cup to be brimming with tart, sunshine-yellow curd—don’t skimp! Let the filled cups set while you prepare the pièce de résistance: the meringue.
Step 5: Make and Top with Meringue
In a clean bowl, beat your egg whites and cream of tartar until they’re foamy, then gradually add the sugar. Keep beating until glossy, stiff peaks form—that’s when a little swoop of the beater will stand tall. Transfer your fluffy meringue into a piping bag or simply dollop it with a spoon onto each filled cup, making sure to cover all the lemon. This ensures every bite is a sweet-tart, pillowy dream.
Step 6: Toast the Meringue
For true lemon meringue magic, those billows of white need just a hint of toasty color. Pop the finished cups under a broiler for 1 to 2 minutes, or use a kitchen torch to gently brown the meringue tips. Watch closely—it happens quickly! Once golden, cool for a few minutes (if you can wait), then serve and enjoy. Your Lemon Meringue Cookie Cups are ready to steal the show!
How to Serve Lemon Meringue Cookie Cups
Garnishes
Garnishing is your moment to make each Lemon Meringue Cookie Cup shine. A tiny twist of candied lemon peel, a sprinkle of extra lemon zest, or a light dusting of powdered sugar turns ordinary into celebration-worthy. If you really want to wow, add a mint leaf for a hint of color and refreshing aroma.
Side Dishes
These cheery little desserts pair beautifully with fresh berries, especially raspberries or blueberries, whose sweet-tart notes play off the citrus flavor. A pot of black or green tea, or even an icy cold lemonade, perfectly complements the vibrant taste and creamy meringue. If your event is more of a dessert buffet, the cookie cups make a lovely contrast to chocolate sweets or nutty treats.
Creative Ways to Present
For parties, arrange your Lemon Meringue Cookie Cups on a cake stand or tiered platter for extra pizzazz. You can place each cup in a decorative mini cupcake liner, which adds pops of color and makes them easy for guests to grab. For gifting, line a box with parchment paper and nestle the cups inside—friends and neighbors will adore your homemade touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Meringue Cookie Cups in an airtight container in the refrigerator. The cookie base stays tender and the lemon filling remains tangy for a couple of days. Just keep in mind that the meringue topping is at its fluffiest and most appealing the day it’s made, though it will hold up for a short while if needed.
Freezing
If you’d like to prepare ahead, you can freeze the unfilled cookie cups and lemon filling separately for up to a month. Let the cookie cups cool completely and store them in a zip-top bag. Place the lemon filling in a freezer-safe container. Thaw everything in the fridge before assembling and topping with fresh meringue.
Reheating
The assembled Lemon Meringue Cookie Cups are best served fresh, but if they’ve chilled out in the fridge, let them sit at room temperature for about 15–20 minutes before serving. Avoid microwaving, as that will melt the meringue! If you want to refresh the topping just before an event, a quick pass under the broiler or a touch with a kitchen torch can bring the meringue back to life.
FAQs
Can I make Lemon Meringue Cookie Cups ahead of time?
You can absolutely prep the cookie cups and lemon filling a day in advance. Just store them separately, and then fill and top with meringue shortly before serving for the best texture and flavor.
Do I need to use fresh lemons for the filling?
Fresh lemon juice and zest are essential in this recipe. They deliver the bright, tangy citrus punch that makes Lemon Meringue Cookie Cups so special—bottled juice just doesn’t offer the same fresh, vibrant flavor.
What’s the best way to get the meringue golden brown?
A kitchen torch offers the most control for browning just the peaks of your meringue, but the broiler is a great, easy option—just be sure to watch closely, since the peaks can golden (or burn) in seconds.
Can the meringue be flavored?
For a twist, you can add a tiny splash of vanilla or a pinch of finely grated lemon zest when beating the meringue. Just be careful not to add too much liquid, or your meringue might lose stability.
How do I keep the cookie cups from sticking to the pan?
Generously grease your mini muffin tin, or use nonstick baking spray before pressing in the dough. Let the baked cups cool a bit before removing—they’ll firm up and release more easily that way.
Final Thoughts
If you’ve never tried making Lemon Meringue Cookie Cups before, I can’t recommend them enough. Each bite packs that delightful combo of tart, sweet, and buttery goodness, sure to brighten any table. Give these cheerful little treats a whirl and get ready to fall in love with your new favorite dessert—your friends and family will thank you!
Print
Lemon Meringue Cookie Cups Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 24 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your taste buds with these delightful Lemon Meringue Cookie Cups. A perfect balance of sweet and tangy flavors in a bite-sized treat!
Ingredients
For the cookie cups:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the lemon filling:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons unsalted butter
For the meringue:
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat the oven: Preheat to 350°F (175°C).
- Prepare the cookie cups: Combine flour, baking soda, and salt. Cream butter and sugar, add egg and vanilla. Mix in dry ingredients to form a dough. Press into mini muffin tin and bake.
- Make the lemon filling: Whisk lemon juice, zest, sugar, and eggs in a saucepan until thickened. Stir in butter and cool slightly. Fill cookie cups.
- Prepare the meringue: Beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Pipe or spoon onto filled cups.
- Brown the meringue: Broil or torch the meringue until lightly browned. Serve or refrigerate until ready to enjoy.
Notes
- The cookie cups and lemon filling can be made ahead, but add the meringue just before serving for the best texture.
