Easy Lemon Meringue Pie Cookies

These lemon meringue cookies are a fun, bite-sized version of lemon meringue pie! These easy lemon meringue pie tarts are the perfect dessert to serve at parties!

4.67 from 3 votes

Lemon Meringue Cookies have all the flavor of a lemon meringue pie without the hassle of making an entire pie. These bite-sized cookies are the perfect finger food dessert to serve at parties, or any time you're craving lemon meringue. Just make fresh meringue and assemble the mini lemon meringue pie tarts to create a tasty little dessert!

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Hand Mixer
Kitchen Torch (Click for my favorite)

Ingredients

For the Meringue

¾ cup caster sugar 150 grams (SEE NOTE)
¼ cup water 57 grams
2 egg whites 70 grams

For Assembly

15 shortbread triangles 150 grams, Walker's recommended (1 package)
1 cup lemon curd 340 grams, store-bought or homemade

Instructions

For the Meringue

Place the sugar and water in a small saucepan set over medium-low heat, and stir until the sugar dissolves. Simmer for 3 minutes and remove from the heat.
¾ cup caster sugar, ¼ cup water
Using a hand mixer, beat the egg whites until soft peaks form, and add the sugar water in a thin stream. Continue beating the meringue until the peaks are firm but still glossy.
2 egg whites

Assembly

Place the cookies on a serving platter and spoon a dollop of lemon curd on top of each one. Pipe or spoon the desired amount of meringue on top of the curd. Use a small kitchen blowtorch to slightly brown the meringue, if desired.
15 shortbread triangles, 1 cup lemon curd
Garnish each cookie with a mint leaf, if desired.

Notes

NOTE: If you can't find caster sugar, process granulated sugar in a food processor until fine (be careful not to make powdered sugar!)

Storage: Store easy lemon meringue pie cookies in an airtight container in the refrigerator for up to 3 days.

Nutrition