Lemon Meringue Cookie Cups (Zesty, Buttery & Bite-Sized Showstoppers)
These lemon meringue cookie cups are the ultimate dessert trifecta—crisp cookie shells, bright lemon curd centers, and fluffy toasted meringue on top. Every bite is a perfect mix of tart, sweet, and buttery goodness, making them ideal for brunch, spring parties, or citrus lovers everywhere.
- Prep Time: 20 minutes
- chill time: 10 minutes
- Cook Time: 12 minutes
- Total Time: ~40 minutes
Ingredients
Cookie Base:
1 cup all-purpose flour
¼ cup powdered sugar
½ cup cold butter, cubed
½ tsp vanilla extract
Pinch of salt
Lemon Filling:
¼ cup lemon juice (fresh)
1 egg yolk
2 tbsp sugar
1 tsp cornstarch
Zest of 1 lemon
Meringue:
1 egg white
2 tbsp sugar
¼ tsp cream of tartar
Instructions
Make cookie cups: Preheat oven to 350°F (175°C). Pulse flour, sugar, salt, and butter in a food processor until crumbly. Add vanilla. Press dough into mini muffin tin wells. Bake 10–12 mins until lightly golden.
Make lemon curd: Whisk juice, yolk, sugar, cornstarch, and zest in a saucepan. Cook on low, stirring constantly, until thickened. Set aside.
Fill & cool: Spoon lemon curd into baked cookie shells. Let cool.
Make meringue: Whisk egg white with cream of tartar until foamy. Add sugar gradually and beat to stiff peaks.
Pipe or spoon meringue onto cups. Torch lightly or broil 1–2 minutes to toast.
Nutrition
- Calories: 140
- Fat: 8g
- Carbohydrates: 14g
- Protein: 2g