Looking for an easy way to brighten your day? These lemon meringue cookies are just the thing. A delicate, crisp meringue base topped with a generous swirl of homemade lemon curd creates a lovely balance of sweet and tart.
Late winter can feel drab: short days, chilly air, and the urge for brighter things. I find myself craving citrus flavors, colorful foods, and little touches of spring around the house. Today I picked up tulips, wore my favorite rainbow jacket, and baked these sunny meringues—perfect to lift the mood.
How to make meringue cookies
First, make the lemon curd.
Place a heatproof bowl over a pot of simmering water. In the bowl, whisk together granulated sugar, lemon zest, lemon juice, and egg yolks. Cook, stirring occasionally, until the mixture thickens to an almost-pudding consistency—about 10 minutes.
Remove from heat and let cool for about 10 minutes, then whisk in cubed unsalted butter until smooth. Cover and chill the curd in the refrigerator until needed.
Second, whip the meringue.
In a clean, grease-free bowl (glass, metal, or ceramic), combine egg whites and granulated sugar. Using a stand mixer or hand mixer, whip on high until the mixture is glossy, light, and the sugar has dissolved—about 10 minutes. Add vanilla extract and mix briefly on low to combine.
Finally, assemble and bake.
Transfer the meringue to a piping bag and pipe 3-inch discs onto parchment-lined baking sheets. Spoon 1–2 teaspoons of chilled lemon curd onto each disc and use a butter knife to gently swirl the curd into the center.
Preheat the oven to 250°F (120°C). Bake the meringues for 45 minutes to 1 hour, until they feel dry to the touch. Turn the oven off and allow the meringues to cool inside the oven to prevent cracks.
Tips for perfect lemon meringue cookies
- Store-bought curd: If you prefer, substitute ½ to 1 cup of store-bought lemon curd.
- Start with a spotless bowl: Even a tiny bit of fat will prevent egg whites from whipping properly. Wash bowls and utensils thoroughly with warm, soapy water.
- Avoid plastic bowls: Plastic can retain grease; use glass, metal, or ceramic instead.
- Separate eggs carefully: Crack eggs into a small separate bowl first to avoid getting yolk into the whites.
- Warm the curd slightly: If your lemon curd is very cold and stiff, warm it for about 10 seconds in the microwave before swirling it into the meringue.
- Storage: Store baked meringues in an airtight container at room temperature for 1–2 days, depending on humidity.
Recipe
Lemon Meringue Cookies
Looking for an easy way to brighten your day? These lemon meringue cookies combine a delicate, crisp meringue with a tangy lemon curd center for a delightful dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
Ingredients
For the lemon curd:
- ½ cup granulated sugar
- ¼ cup lemon juice (about half of a large lemon)
- 1 tbsp lemon zest
- 4 egg yolks
- ¼ cup unsalted butter, cubed
For the meringue cookies:
- 4 egg whites
- 1 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- For the lemon curd, whisk sugar, lemon juice, zest, and egg yolks in a bowl set over simmering water.
- Cook, stirring occasionally, until thickened to an almost-pudding consistency, about 10 minutes.
- Remove from heat and cool 10 minutes.
- Whisk in cubed butter until smooth, then chill completely before using.
- For the meringues, combine egg whites and sugar in a clean bowl and whip until glossy and the sugar has dissolved, about 10 minutes.
- Add vanilla and mix briefly.
- Pipe 3-inch discs of meringue onto parchment-lined sheets. Spoon 1–2 teaspoons of lemon curd onto each and swirl gently.
- Bake at 250°F (120°C) for 45–60 minutes, until dry to the touch. Turn the oven off and let the meringues cool inside.
Notes
- If using store-bought curd, ½–1 cup will be enough.
- Use a perfectly clean, non-plastic bowl to avoid fat contamination.
- Crack eggs into a separate bowl to avoid getting yolk into the whites.
- Warm chilled curd briefly if it’s too stiff to swirl.
- Store finished meringues in an airtight container at room temperature for 1–2 days, depending on humidity.
If you liked this, you might also like…
- Lemon ginger meringue tartlets
- Lemon poppy seed cake
- Lavender lemonade cupcakes