Lemon Meringue Cookie Cups Recipe
Imagine capturing all the tart-sweet sunshine of lemon meringue pie and tucking it into a single bite-sized treat—that’s exactly what Lemon Meringue Cookie Cups deliver! These irresistible desserts combine a buttery sugar cookie base, tangy lemon curd, and a fluffy cloud of toasted meringue in each adorable cup. Easy to make and perfect for sharing, these delights are both a conversation starter and a crowd-pleaser. Whether you’re hosting a brunch, surprising the family with a fun weekend bake, or searching for a zesty twist on traditional cookies, Lemon Meringue Cookie Cups promise to brighten any table.
Ingredients You’ll Need
-
Sugar Cookie Cups:
1 package (about 24) sugar cookie dough balls,
Lemon Filling:
1 cup lemon curd (store-bought or homemade),
Meringue Topping:
2 large egg whites, 1/2 cup granulated sugar, 1/4 teaspoon cream of tartar, 1/2 teaspoon vanilla extract
How to Make Lemon Meringue Cookie Cups
Step 1: Prep the Mini Muffin Pan
First things first, you’ll want to preheat your oven to 350°F (175°C). While that’s warming up, grab a mini muffin pan and give it a quick coat of nonstick spray or butter. This ensures your Lemon Meringue Cookie Cups will pop out easily, keeping their adorable shapes intact.
Step 2: Shape and Bake the Cookie Cups
Place one sugar cookie dough ball into each mini muffin cup. Gently press each ball down to form a cup shape—the dough will rise, but you want a nice indentation for the filling. Bake the cups for 10 to 12 minutes until they’re golden and beautifully puffed up around the edges.
Step 3: Create the Wells
Right after you pull the cookie cups from the oven, use the back of a small spoon to press down the centers again. This forms the perfect little well for the creamy lemon curd. Let the cookie cups cool completely in the pan so they stay sturdy.
Step 4: Spoon in the Lemon Curd
Once the cookie cups have cooled, add about one tablespoon of luscious lemon curd into each well. The zingy curd should sit right in the middle, ready to be crowned by meringue.
Step 5: Whip Up the Meringue
In a clean bowl, start beating the egg whites with cream of tartar until they’re foamy. Then, gradually add the granulated sugar, whipping until you get those classic stiff, glossy peaks. Finish by folding in the vanilla extract for that incredible aroma.
Step 6: Pipe or Spoon on the Meringue
Scoop the meringue into a piping bag (or just use a spoon!) and swirl generous dollops onto each lemon-filled cookie cup. Have fun making little peaks and swirls—it’s impossible to mess up!
Step 7: Toast and Serve
For that signature meringue finish, torch the meringue tips lightly with a kitchen torch. If you don’t have a torch, a quick trip under the broiler for 1–2 minutes works just as well. Watch closely—the meringue should be golden and toasty but not scorched. Serve your Lemon Meringue Cookie Cups right away or chill for a colder treat.
How to Serve Lemon Meringue Cookie Cups
Garnishes
The beauty of Lemon Meringue Cookie Cups is in their bright simplicity, but a little flourish never hurt! Top with a trio of lemon zest curls, a sprinkle of powdered sugar, or a tiny edible flower on each cup to make them totally dessert-table-ready.
Side Dishes
Pair these zesty treats with fresh berries, a light fruit salad, or even a scoop of vanilla ice cream for a dreamy plate. The tart-creamy contrast makes Lemon Meringue Cookie Cups a natural companion to anything with a little sweetness or fruitiness.
Creative Ways to Present
For a cute twist, arrange the cookie cups on a tiered cake stand for a tea party vibe or tuck them into mini cupcake liners for a portable picnic dessert. If you’re feeling fancy, serve each alongside a shot glass of homemade limoncello or herbal tea for a complete experience.
Make Ahead and Storage
Storing Leftovers
Lemon Meringue Cookie Cups are best enjoyed the day they’re made, but you can cover and refrigerate leftovers for up to one day. Store them in a single layer in a sealed container to keep the meringue from getting sticky or flattened.
Freezing
While the meringue doesn’t love the freezer, you can absolutely prepare and freeze the baked cookie cups (without lemon curd or meringue) in advance. When you’re ready to serve, thaw, fill, and top them fresh for bakery-perfect results every time.
Reheating
If your cookie cups have been refrigerated, let them come to room temperature for the best bite. Avoid microwaving as the meringue may weep or collapse; instead, enjoy them chilled or gently warm them in a low oven, uncovered, for just a few minutes.
FAQs
Can I use homemade sugar cookie dough instead of store-bought?
Absolutely! If you love making your own cookie dough, feel free to use your favorite recipe. Just portion the dough into equal-sized balls and follow the instructions as written—the result will be every bit as delicious and personal.
Do Lemon Meringue Cookie Cups need to be refrigerated?
Once assembled, these cookie cups should be stored in the fridge if not eaten immediately, especially because of the meringue and lemon curd. This keeps them safe, fresh, and delightfully cool—but for the ultimate texture, let them sit out a few minutes before serving.
Can I make Lemon Meringue Cookie Cups in advance?
You can bake and shape the cookie cups a day ahead, and even fill them with lemon curd. Top with meringue and toast just before serving for the best texture and visual appeal. This makes them ideal for parties and gatherings where prep work counts!
What’s the best way to toast the meringue if I don’t have a kitchen torch?
No torch? No problem! Just pop your filled and topped cookie cups under your oven’s broiler for a minute or two. Keep a close eye on them—they’ll brown quickly—and pull them out as soon as you see those beautiful golden tips.
Are there other curd flavors that work for this recipe?
Definitely! While classic Lemon Meringue Cookie Cups are hard to beat, you could try this approach with lime curd, orange curd, or even passion fruit for a fun tropical twist. The meringue pairs wonderfully with any tangy-sweet fruit curd.
Final Thoughts
If you’re searching for a bright, happy dessert that’s as impressive as it is easy, give these Lemon Meringue Cookie Cups a try! Each bite is like a burst of spring, and friends will swoon over their adorable look and addictive flavor. Happy baking!
Print
Lemon Meringue Cookie Cups Recipe
- Total Time: 32 minutes
- Yield: 24 cookie cups
- Diet: Vegetarian
Description
These Lemon Meringue Cookie Cups are delightful bite-sized treats that combine the sweet crunch of sugar cookies with tangy lemon curd and fluffy meringue topping. Perfect for any occasion!
Ingredients
Sugar Cookie Cups:
1 package (about 24) sugar cookie dough balls,
Lemon Filling:
1 cup lemon curd (store-bought or homemade),
Meringue Topping:
2 large egg whites, 1/2 cup granulated sugar, 1/4 teaspoon cream of tartar, 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and grease a mini muffin pan. Place one cookie dough ball into each cup and press down gently to form a cup shape. Bake for 10 to 12 minutes until golden and puffed.
- Create Wells: Remove from the oven and use the back of a spoon to press the centers down while warm, creating wells. Let cool completely before filling.
- Add Lemon Curd: Spoon about 1 tablespoon of lemon curd into each cooled cookie cup.
- Make Meringue: In a clean mixing bowl, beat the egg whites with cream of tartar until foamy. Gradually add sugar while beating until stiff glossy peaks form, then mix in the vanilla extract.
- Top and Toast: Pipe or spoon meringue over each filled cookie cup. Use a kitchen torch to lightly toast the meringue tips, or broil in the oven for 1 to 2 minutes, watching closely.
- Serve: Serve immediately or refrigerate for up to 1 day.
Notes
- For a shortcut, use pre-made mini sugar cookie cups from the bakery section.
- Homemade lemon curd adds extra flavor, but store-bought works perfectly for convenience.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 120
- Sugar: 12g
- Sodium: 85mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
