Why You’ll Love This Recipe
Lemon Meringue Cookies are a zesty twist on classic meringues, offering a light and airy texture with a tangy lemon flavor that melts in your mouth. These cookies are perfect for spring and summer gatherings, afternoon tea, or anytime you want a refreshing, sweet treat. Their crisp exterior and soft center make them irresistibly delicious.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
egg whitesgranulated sugarsaltcream of tartartarlemon extractlemon zestyellow food coloring (optional)
directions
Preheat your oven to 200°F (95°C) and line a baking sheet with parchment paper.
In a clean, dry mixing bowl, beat the egg whites with salt and cream of tartar until soft peaks form.
Gradually add the sugar, one tablespoon at a time, beating until stiff peaks form and the mixture is glossy.
Gently fold in the lemon extract, lemon zest, and yellow food coloring if using.
Transfer the meringue mixture to a piping bag fitted with a star or round tip.
Pipe small dollops or swirls onto the prepared baking sheet.
Bake for 1.5 to 2 hours, or until the cookies are dry to the touch and can easily be lifted from the parchment.
Turn off the oven and let the cookies cool inside with the door slightly ajar for at least 1 hour.
Servings and timing
This recipe yields approximately 40-50 small cookies.Preparation time: 15 minutesBaking time: 1.5 to 2 hoursCooling time: 1 hourTotal time: 3 to 3.5 hours
Variations
Add a few drops of vanilla extract for a smoother flavor.
Dip the bottoms in melted white chocolate for an elegant finish.
Sprinkle crushed freeze-dried raspberries on top before baking for a fruity twist.
Use a lemon curd filling to sandwich two cookies for an extra indulgent treat.
storage/reheating
Store Lemon Meringue Cookies in an airtight container at room temperature for up to 1 week.Do not refrigerate, as moisture can make them sticky or chewy.Freezing is not recommended as it may alter their texture.
FAQs
What gives Lemon Meringue Cookies their flavor?
The lemon extract and fresh lemon zest provide the vibrant citrus flavor.
Why did my meringue cookies crack?
Cracking can happen if the oven temperature is too high or if the cookies cool too quickly.
Can I make these without food coloring?
Yes, the food coloring is purely optional for a lemony visual touch.
Are these cookies gluten-free?
Yes, Lemon Meringue Cookies are naturally gluten-free.
Can I use bottled lemon juice instead of zest?
Zest is preferred for a more concentrated flavor, but juice can be used in a pinch.
How do I know when meringue cookies are done?
They should be dry to the touch and lift easily from the parchment paper.
Can I use a hand mixer?
Yes, but it may take longer to achieve stiff peaks compared to a stand mixer.
Do they have to cool in the oven?
Yes, this helps prevent cracking and ensures the cookies set properly.
What’s the best way to store these cookies?
In an airtight container away from moisture and heat.
Are they suitable for kids?
Absolutely! Their sweet, tangy flavor and light texture make them a hit with children.
Conclusion
Lemon Meringue Cookies are a light, citrusy treat that brings brightness and elegance to any dessert table. With their crisp texture, tangy flavor, and beautiful presentation, they’re a delightful addition to your baking repertoire. Whether you’re impressing guests or satisfying a personal craving, these cookies are sure to leave a lasting impression.
Print
Lemon Meringue Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Cookie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicate lemon-flavored cookies topped with a fluffy, slightly toasted meringue—bright, sweet, and perfect for gatherings or afternoon tea.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature, separated
- 2 tablespoons fresh lemon zest
- 2 tablespoons lemon juice
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Meringue:
- 2 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, cream butter and sugar until light and fluffy.
- Add egg yolks one at a time, mixing after each.
- Mix in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Gradually add dry ingredients to butter mixture, mixing until a soft dough forms.
- Roll tablespoonfuls of dough into balls and place 2 inches apart on baking sheets.
- Bake 10–12 minutes, until edges are lightly golden. Let cool.
- Meanwhile, make meringue: beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Pipe or dollop meringue onto cooled cookies.
- Use a kitchen torch or oven broiler to lightly toast peaks (about 30‑60 seconds). Watch closely!
- Let cookies rest until meringue is set before serving.
Notes
- For extra lemon punch, add 1 teaspoon lemon extract.
- Egg whites and yolks separate best when eggs are cold—then warm yolks to room temperature before mixing.
- Store in a single layer for up to 2 days to keep meringue crisp.
- To freeze: bake cookies, freeze un‑topped cookies, then thaw and top later.
- Use superfine sugar in meringue for best texture.
Nutrition
- Serving Size: 2 cookies
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 35 mg
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