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
