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?

Key Lime Pie Cookies
Key Lime Pie Cookies

Makes 16

Hands-on Time 30 minutes plus chilling (overnight)

Baking Time 15 minutes

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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!

Key Lime Pie Cookies
Key Lime Pie Cookies