Key Lime Pie Cookies
The sibling to my Lemon Meringue Pie Cookies, these had to happen as soon as I made the lemon version. A chocolate cookie, lime curd, and toasted meringue—what’s not to like?


Makes 16
Hands-on Time 30 minutes plus chilling (overnight)
Baking Time 15 minutes
Ingredients
320g unsalted butter (softened)
200g light brown sugar
325g caster sugar (divided)
2 tsp almond extract
2 large eggs
300g plain flour
100g cocoa powder
1 tsp bicarbonate of soda
1 tsp fine salt
1 tbsp instant coffee powder (fine)
5 limes (zested and juiced)
2 medium eggs
2 medium egg yolks
Swiss meringue (made with 4 medium egg whites and 280g sugar)
Equipment
Freestanding mixer with paddle attachment
Spatula
Fine grater
Baking parchment
Baking sheet (ideally aluminium)
Knife
Round-bottomed spoon (e.g., tablespoon measure)
Wire rack
Heatproof bowl
Juicer
Saucepan filled with water
Measuring jug
Whisk
Piping bag with star tip
Spoon
Blowtorch (optional)
Method
1. Make the cookie dough
In a freestanding mixer, beat 250g butter, light brown sugar, and 175g caster sugar for 5 minutes until light and fluffy.
Add the almond extract and eggs, mixing briefly to combine.
Add the flour, cocoa powder, bicarbonate of soda, salt, and instant coffee. Mix until just combined, scraping down the sides with a spatula.
Shape the dough into a log, wrap in parchment, and chill for 30 minutes.
2. Shape and bake the cookies
Slice the dough into 16 equal rounds, roll into balls, and place on a parchment-lined baking sheet. Chill overnight.
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Bake 6–8 cookies at a time, spaced 10cm apart, for 15 minutes.
Immediately press a dimple into the centre of each cookie using a round-bottomed spoon. Cool on a wire rack.
3. Make the lime curd
Zest and juice the limes to yield 150ml juice. Combine the juice, zest, 150g caster sugar, and 70g butter in a heatproof bowl.
Place the bowl over a saucepan of simmering water, stirring until the sugar dissolves and the butter melts.
Whisk the 2 eggs and 2 egg yolks in a jug. Gradually whisk into the lime mixture.
Cook, stirring constantly, until thickened. Let cool completely.
4. Assemble the cookies
Pipe a circle of Swiss meringue around the dimple in each cookie.
Fill the centres with lime curd, then pipe more meringue over the top to seal.
Toast the meringue with a blowtorch or under a grill until golden.
Tip
For the best results, assemble the cookies just before serving to keep the meringue fresh and the cookies crisp.
Enjoy!





























