Lemon Meringue Pie Cookies
After my Carrot Cake Cookies, I was inspired to tackle another classic: lemon meringue pie. The lemon and almond cookies are delicious on their own, so if you can’t be bothered with the curd and meringue, no judgment. But the complete package is out of this world.
Makes 16
Hands-on Time 30 minutes plus chilling (overnight)
Baking Time 14 minutes
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)
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!































