Lemon Meringue Pie Cookies

Makes 16

Hands-on Time 30 minutes plus chilling (overnight)

Baking Time 14 minutes

Print friendly version

Ingredients

• 250g unsalted butter (softened)

• 200g light brown sugar

• 325g caster sugar

• 2 tsp almond extract

• 2 large eggs

• 400g plain flour

• 1 tsp bicarbonate of soda

• 1 tsp fine salt

• 5 lemons

• 2 medium eggs

• 2 medium egg yolks

• 70g white chocolate (broken up)

• Swiss meringue (using 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 the butter, light brown sugar, and 175g caster sugar for 5 minutes until light and fluffy.

• Add the almond extract and 2 large eggs, mixing briefly to combine.

• Add flour, bicarbonate of soda, and 1 tsp salt. Mix until just combined, scraping down the sides with a spatula.

• Grate the zest of 2 lemons over the dough and mix for 10 seconds until evenly distributed.

2. Shape and Chill the Dough

• Shape the dough into a log, wrap in parchment, and chill for 30 minutes.

• Slice the dough into 16 equal rounds, roll into balls, and place on a parchment-lined baking sheet. Chill overnight.

3. Bake the Cookies

• Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

• Place 6–8 dough balls on a parchment-lined baking sheet, spaced 10cm apart.

• Bake on the middle shelf for 14 minutes.

• Remove from the oven and immediately press a round-bottomed spoon into the centres to create dimples for the curd.

• Let the cookies rest for a few minutes, then transfer to a wire rack to cool completely.

4. Make the Lemon Curd

• Grate the zest of the remaining 3 lemons into a heatproof bowl. Juice all 5 lemons to yield 150ml juice (top up with water if needed).

• Add 150g caster sugar and white chocolate to the lemon juice.

• Place the bowl over a saucepan of simmering water. Stir until the sugar dissolves and the chocolate melts.

• Remove from heat. Whisk 2 medium eggs and 2 egg yolks in a jug, then slowly pour into the lemon mixture, whisking constantly.

• Return to heat and stir until thickened. Remove from heat and let cool completely.

5. Assemble the Cookies

• Make the Swiss meringue as instructed.

• Pipe a circle of meringue around the dimples in the cookies. Spoon lemon curd into the centres, then pipe more meringue over the top to seal.

• Use a blowtorch or grill to brown the meringue (if desired).

Tip

• For the best results, assemble the cookies just before serving to keep the meringue fresh and the cookies crisp.

Enjoy!