Each cookie has a base of crisp sugar cookie, a dollop of zesty lemon curd, and a toasted meringue swirl on top. Bright and elegant.

Why You’ll Love This Recipe

Elegant Presentation: The combination of golden cookie, vibrant lemon curd, and toasted meringue creates a visually stunning treat.
Balanced Flavors: The tartness of the lemon curd complements the sweetness of the meringue and the buttery cookie base.
Perfect Portions: These bite-sized cookies are ideal for parties, showers, or as a delightful afternoon treat.
Make-Ahead Friendly: Components can be prepared in advance, allowing for easy assembly when needed.
Customizable: Experiment with different citrus curds or add a hint of spice to the cookie dough for variation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Sugar cookie dough
Lemon curd
Egg whitesEatingWell+7Alaska from Scratch+7SELF+7
SugarSweet Monkey+3Alaska from Scratch+3Allrecipes+3
Cream of tartar (for meringue)EatingWell

Directions

Prepare the Cookie Base: Preheat your oven to 350°F (175°C). Roll out the sugar cookie dough to about ¼ inch thickness. Using a round cookie cutter, cut out circles and place them on a parchment-lined baking sheet. Bake for 8–10 minutes or until the edges are lightly golden. Allow to cool completely.
Add Lemon Curd: Once the cookies are cooled, spoon a small dollop of lemon curd onto the center of each cookie, spreading slightly but leaving a border.
Prepare the Meringue: In a clean, grease-free bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff, glossy peaks form.
Top with Meringue: Transfer the meringue to a piping bag fitted with a star tip. Pipe a swirl of meringue on top of the lemon curd on each cookie.
Toast the Meringue: Using a kitchen torch, gently toast the meringue until golden brown. If a torch is unavailable, place the cookies under a broiler for 1–2 minutes, watching closely to prevent burning.
Serve: Allow the meringue to set for a few minutes before serving.

Servings and Timing

Servings: 24 cookiesLittle Figgy Food+2Pillsbury.com+2Alaska from Scratch+2
Prep Time: 30 minutes
Cook Time: 10 minutesFresh Bean Bakery
Total Time: 40 minutesMom On Timeout+12With Spice+12Pillsbury.com+12

Variations

Citrus Twist: Replace lemon curd with lime or orange curd for a different flavor profile.
Spiced Cookie Base: Add a pinch of ground ginger or cinnamon to the cookie dough for added warmth.Mom On Timeout
Mini Tartlets: Press cookie dough into mini muffin tins to create tartlet shells before baking.
Berry Addition: Place a fresh raspberry or blueberry atop the lemon curd before adding meringue.
Herbal Infusion: Incorporate finely chopped fresh herbs like thyme or basil into the lemon curd for a sophisticated twist.

Storage/Reheating

Storage: Store assembled cookies in an airtight container in the refrigerator for up to 2 days. For best texture, consume within 24 hours.
Make-Ahead: Bake the cookie bases and prepare the lemon curd in advance. Assemble with meringue just before serving to maintain texture.
Reheating: Not recommended, as reheating may affect the texture of the meringue and curd.

FAQs

Can I use store-bought lemon curd?

Yes, store-bought lemon curd works well and saves time.Mom On Timeout

How do I prevent the meringue from weeping?

Ensure the meringue is beaten to stiff peaks and applied to the curd while both are at room temperature.

Can I make these cookies gluten-free?

Yes, use a gluten-free sugar cookie dough to accommodate dietary restrictions.

Is a kitchen torch necessary for toasting the meringue?

No, you can use your oven’s broiler function, but watch closely to prevent burning.

How long can I store the assembled cookies?

For optimal texture, consume within 24 hours.

Can I freeze these cookies?

It’s best to freeze the cookie bases only. Assemble with curd and meringue after thawing.

What piping tip is best for the meringue?

A star tip creates an elegant swirl, but any preferred tip can be used.

Can I add food coloring to the meringue?

Yes, a drop of gel food coloring can be added for a decorative touch.

How do I know when the meringue is properly toasted?

The meringue should have golden brown peaks and a slightly firm exterior.

Can I make the meringue in advance?

It’s best to prepare and apply the meringue just before serving to maintain its texture.

Conclusion

Mini Lemon Meringue Cookies are a delightful fusion of textures and flavors, offering a sophisticated twist on a classic dessert. Their elegant appearance and balanced taste make them a perfect addition to any gathering or a special treat to enjoy at home.

Mini Lemon Meringue Cookies

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These Mini Lemon Meringue Cookies are bright, elegant, and full of zesty flavor! Crisp sugar cookie bases are topped with tangy lemon curd and finished with a swirl of toasted meringue—perfect for spring gatherings, afternoon tea, or festive dessert trays.

Author: Asma
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 24 mini cookies
Category: Dessert, Cookies
Method: Baked + Torched
Cuisine: American
Diet: Vegetarian

Ingredients

For the Cookie Base:

Sugar cookie dough (homemade or store-bought)

For the Filling:

Lemon curd (homemade or jarred)

For the Meringue:

2 egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar

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Instructions

Bake the cookies: Preheat oven to 350°F (175°C). Roll sugar cookie dough into small balls (about 1 inch) and flatten slightly. Place on a parchment-lined baking sheet.
Bake for 8–10 minutes, or until edges are lightly golden. Let cool completely.
Add lemon curd: Once cooled, use the back of a spoon or your thumb to indent the center of each cookie. Add a small dollop (about 1/2 teaspoon) of lemon curd to each.
Make the meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
Pipe the meringue: Transfer meringue to a piping bag with a star tip. Pipe a small swirl on top of each lemon curd-filled cookie.
Toast the tops: Carefully toast meringue with a kitchen torch or under the broiler for 1–2 minutes, watching closely.
Serve immediately or store in an airtight container.

Notes

Cookies are best enjoyed the same day but can be stored in the fridge for up to 2 days.
Lemon curd can be made ahead or store-bought for convenience.
Perfect as a refined dessert bite or for gifting during the holidays or spring celebrations.