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Lemon Meringue Pie Cookies


Who knew you could stuff a pie into a chewy sugar cookie?



  • Cookie Dough:
  • 1 1/4 cups all-purpose flour
  • 1/4 cup confectioner's sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 2 tablespoons confectioner's sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • Lemon Curd:
  • 1/4 cup granulated sugar
  • 1/2 tablespoon lemon zest
  • 2 1/2 tablespoon lemon juice
  • 2 large egg yolks
  • Pinch salt
  • 5 tablespoons unsalted butter, cold and cut into cubes
  • Meringue:
  • 2 large egg whites
  • 2 1/2 tablespoon granulated sugar
  • Pinch salt

Let's get Cooking...

  1. Make the cookies:
  2. Combine the flour, 1/4 cup confectioner's sugar and salt in a bowl. In a separate bowl, beat the butter, 2 tablespoons confectioner's sugar, lemon zest and juice until pale and fluffy. Add the flour mixture and beat until combined. Shape the dough into balls and arrange on a baking sheet lined with parchment paper. Freeze for 10 minutes, then bake at 325F for 10 minutes. Remove from the oven and with a small spoon, make indents into the center of the cookies. Return to the oven and bake for 10 more minutes. Cool completely.
  3. Make the lemon curd:
  4. In a small pan, whisk together the sugar, lemon zest and egg yolks. Add the lemon juice and salt and whisk until combined. Set to medium-high heat and add the butter. Whisk constantly until the mixture is thick enough to coat the back of a spoon, 5-10 minutes. Pour through a mesh sieve into a bowl. Press plastic wrap onto the surface and refrigerate until cool.
  5. Make the meringue:
  6. Combine the egg whites, sugar and salt and beat with an electric mixer until stiff peaks form. Place the meringue into a piping bag fitted with a star-shaped piping tip.
  7. To assemble:
  8. Spoon some lemon curd into each indentation in the cookies. Dollop some meringue on top, then brulee with a kitchen blow torch. Enjoy!