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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.

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

Instructions

  1. 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.

  2. Bake for 8–10 minutes, or until edges are lightly golden. Let cool completely.

  3. 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.

  4. 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.

  5. 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.

  6. Toast the tops: Carefully toast meringue with a kitchen torch or under the broiler for 1–2 minutes, watching closely.

  7. 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.

Find it online: https://yumfoodusa.com/mini-lemon-meringue-cookies/