I love sharing my Tangy Lemon Meringue Pie Cookies because they brighten any afternoon with fresh lemon and light meringue. I write here from my kitchen and I hope you try this easy, tangy treat; if you love lemon and flowers, you might also enjoy my lemon lavender cookies.
My Dad James taught me to watch the oven and taste along the way. He loved tart bites and always asked for one more.
Your Ingredients List
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
My Go-To Equipment
I keep a small bowl set, a hand mixer, and a baking sheet ready. For a crisp edge and soft center I use parchment paper and a medium cookie scoop. For ideas on similar textures, I often look back at my almond cookies post.
The Simple Steps to Follow
- Preheat the oven to 350°F (175°C).
- Cream the softened butter and powdered sugar until light and fluffy.
- Add flour, salt, baking powder, and lemon zest and mix until just combined.
- Roll the dough into small balls and place them on a parchment-lined baking sheet.
- Bake for 10 to 12 minutes until the edges are lightly golden.
- Whip the egg whites and cream of tartar until soft peaks form.
- Gradually add the granulated sugar while whipping to make stiff peaks.
- Remove the cookies from the oven and top each with a dollop of meringue.
- Bake for an additional 5 to 7 minutes until the meringue is lightly browned.
- Let the cookies cool on a wire rack before serving.
Healthy Twists on a Classic
I keep the lemon but cut sugar a bit with applesauce in the dough for a lighter cookie. You can swap half the butter for Greek yogurt for more protein. If you want a playful nod to other pies, see my take on pie flavors in the Boston Cream Pie Cookies post.
Serving Suggestions From My Table
I serve these with a small cup of tea or a chilled glass of sparkling water. A light dust of powdered sugar and a thin lemon slice make them look sweet and simple.
Getting It Just Right
Watch the meringue peaks as you whip. Soft peaks mean the meringue will hold but stay glossy. Stiff peaks mean the topping will brown nicely. Pull the cookies when the base is set and the meringue is pale gold.
How to Store Leftovers
Place cooled cookies in a single layer in an airtight container with parchment between layers. Store at room temperature for one day or chill up to three days. Let them come to room temperature before serving so the meringue softens.
Enjoy Every Moment
I love how these cookies make small moments feel special. Bake a batch, share with family, and enjoy the bright lemon notes together.
A Few Common Questions
Why do you use fresh lemon for Tangy Lemon Meringue Pie Cookies?
I use fresh lemon zest and juice for Tangy Lemon Meringue Pie Cookies because fresh lemon gives the best bright flavor and a clean finish.
Can I make the dough for Tangy Lemon Meringue Pie Cookies ahead of time?
Yes, you can make the dough a day ahead and keep it chilled. For Tangy Lemon Meringue Pie Cookies I roll and chill the balls, then bake the next day for fresh results.
Why is my meringue weeping on Tangy Lemon Meringue Pie Cookies?
If your meringue weeps, it may be from humidity or under-whipped egg whites. For Tangy Lemon Meringue Pie Cookies I whip to stiff peaks and bake briefly so the topping sets.
Print
Tangy Lemon Meringue Pie Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Bright and zesty lemon cookies topped with light meringue for a refreshing treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Cream the softened butter and powdered sugar until light and fluffy.
- Add flour, salt, baking powder, and lemon zest and mix until just combined.
- Roll the dough into small balls and place them on a parchment-lined baking sheet.
- Bake for 10 to 12 minutes until the edges are lightly golden.
- Whip the egg whites and cream of tartar until soft peaks form.
- Gradually add the granulated sugar while whipping to make stiff peaks.
- Remove the cookies from the oven and top each with a dollop of meringue.
- Bake for an additional 5 to 7 minutes until the meringue is lightly browned.
- Let the cookies cool on a wire rack before serving.
Notes
For a healthier twist, substitute some butter with Greek yogurt and reduce sugar with applesauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon, cookies, meringue, dessert, sweet treat