Lemon Meringue Pie Cookies
Lemon Meringue Pie Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 12-14 cookies
Measurements:
(Recipe in grams below!)
1 cup butter
1 & 1/4 cup white granulated sugar
1 egg
1 & 1/2 tsp lemon extract
1 tbsp lemon juice
lemon zest from 1 lemon (optional)
2 & 1/4 cup of All-purpose flour
1 tsp baking soda
1/2 tsp baking powder
Meringue
3 egg whites
3/4 cup granulated/white sugar
1 tsp vanilla
1/2 tsp salt
Lemon Curd
3 egg yolks
1/4 cup lemon juice
3/4 cup granulated/white sugar
zest from 1 lemon (optional) (you can also add 1 tsp of lemon extract for stronger lemon flavor)
pinch of salt
4 tbsp butter
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements in Grams
(Recipe in grams below!)
225 grams butter
225 grams white granulated sugar
1 egg (60 grams)
6 grams lemon extract
15 grams lemon juice
lemon zest from 1 lemon (optional) (~2 grams)
280 grams of All-purpose flour
4 grams baking soda
2 grams baking powder
Meringue
120 grams egg whites
150 grams granulated/white sugar
4 grams vanilla
2 grams salt
Lemon Curd
50 grams egg yolk
60 grams lemon juice
150 grams granulated/white sugar
zest from 1 lemon (optional) (you can also add 1 tsp of lemon extract for stronger lemon flavor)
pinch of salt
56 grams butter
Instructions
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Start by making your lemon curd. Add water to a medium size saucepan (filling it up about 1/4 of the way. Put over medium-high heat and bring to a boil. Once this is boiling turn the heat down to keep it at a simmer (medium).
In a heat safe bowl (that fits over your saucepan), add lemon juice, egg yolks, salt, lemon zest (optional) and sugar. (SAVE EGG WHITES FOR MERINGUE) Stir this over the heat for 10-12 minutes (should thicken). If you do not notice it thickening, turn heat up more.
Once done, pull off heat and pour into a room temperature heat-safe bowl/cup. Completely cover the lemon curd with plastic wrap and stick in fridge to cool.
Step 2
To start cookie dough, beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).
Add in white sugar to your butter. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Add egg and mix till combined.
Add in lemon extract and lemon juice.
Step 4
Add flour, baking soda, baking powder, and lemon zest (optional) to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
Step 5
Use a 1/3 cup scoop (approximately 80 grams) (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
If your test cookie came out too flat, add a couple more tablespoons of flour. If it is too thick and didn’t spread, smush down with your palm before adding into oven.
Step 6
Bake cookies for 10-11 minutes (for 1/3 cup scoop).
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
Step 7
Using saucepan from earlier, add water to fill it 1/4 of the way and bring to boil again. To make meringue, add sugar, salt, and egg whites into a heat-safe bowl (or stand mixer bowl if using a stand mixer). Put this over boiling water for 2-3 minutes, until sugar is combined (this allows the mixture to not be grainy). Put stand mixer bowl in stand mixer and whip up with whisk attachment for 2-3 minutes (or use hand mixer if you don’t have a stand mixer). Once this is whipped up, mix in vanilla extract.
Step 8
Add meringue into a piping bag and pipe a circle on top of your room temperature/chilled lemon cookie. Add 1 tbsp of chilled lemon curd into the center.
Step 9
You can eat these fresh and/or put these in the fridge to store up to 10 days!