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Lemon Meringue Cookies

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  • Author: Molly Yeh
  • 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

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a bowl, cream butter and sugar until light and fluffy.
  3. Add egg yolks one at a time, mixing after each.
  4. Mix in lemon zest, lemon juice, and vanilla extract.
  5. In a separate bowl, whisk together flour, salt, and baking powder.
  6. Gradually add dry ingredients to butter mixture, mixing until a soft dough forms.
  7. Roll tablespoonfuls of dough into balls and place 2 inches apart on baking sheets.
  8. Bake 10–12 minutes, until edges are lightly golden. Let cool.
  9. Meanwhile, make meringue: beat egg whites and cream of tartar until soft peaks form.
  10. Gradually add sugar, beating until stiff, glossy peaks form.
  11. Pipe or dollop meringue onto cooled cookies.
  12. Use a kitchen torch or oven broiler to lightly toast peaks (about 30‑60 seconds). Watch closely!
  13. 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