There’s just something about the bright tang of lemon that instantly lifts my spirits. The moment I mix the zest into the sugar, the kitchen fills with a tantalizing fragrance that whispers of sunshine and happy moments. Inspired by the classic lemon meringue pie yet made easy and handheld, these Under 1 Hour Lemon Meringue Pie Cookies are perfect for those craving a homemade treat that feels as special as it tastes.
After a long day, the last thing I want is to slog through complicated recipes or settle for fast food. That’s why I’ve crafted this delightful recipe, blending the tartness of fresh lemons with clouds of airy meringue, all within the time it takes to binge an episode of my favorite show. These cookies are not only a treat for the taste buds but also a visually stunning addition to any gathering. So whether you’re hosting friends or simply indulging yourself, let’s dive into this sweet adventure—you won’t be disappointed!
Under 1 Hour Lemon Meringue Pie Cookies?
Simplicity at its finest: These cookies deliver a delightful homemade treat without the fuss of an elaborate recipe.
Bright Flavor: The combination of fresh lemon juice and zest creates a refreshing tang that will awaken your taste buds.
Quick to Make: Ready in under an hour, from prep to plate, they fit perfectly into your busy lifestyle.
Show-Stopping Presentation: The airy meringue topping adds an impressive touch that will wow your guests, making them ideal for gatherings.
Versatile Enjoyment: Great for any occasion, whether it’s a cozy family night or a party with friends.
Crowd-Pleaser: A perfect balance of sweetness and tartness ensures everyone will reach for seconds! Explore more delicious ideas here.
Under 1 Hour Lemon Meringue Pie Cookies Ingredients
• Here’s everything you need to make these delightful cookies!
For the Cookie Batter
- 150 g light brown sugar – Adds a rich, caramel-like sweetness for a deeper flavor.
- Zest from 2 lemons – Infuses the batter with bright, zesty notes that shine through in each bite.
- 90 g unsalted butter, softened – Creates a soft, tender texture; don’t skip this step!
- 1 large egg, at room temperature – Ensures better emulsification for a smoother dough.
- 1 teaspoon vanilla essence – Enhances the overall flavor, making your cookies even more irresistible.
- 160 g all-purpose flour – The backbone of your cookie; helps achieve the perfect crumb.
- 1 teaspoon baking powder – Provides lift, making your cookies light and airy.
- 1/2 teaspoon salt – Balances the sweetness and elevates the flavors.
For the Lemon Curd
- 28 g unsalted butter, cut into cubes – Ensures a rich, smooth texture in your lemon curd.
- 65 g white sugar – Sweetens the tangy curd; feel free to adjust to taste.
- 40 g fresh lemon juice – The star of the show, giving your curd that bright, bold flavor.
- Zest of 1 lemon – Adds extra zing and enhances the lemony goodness.
- 2 egg yolks – Enriches the curd’s texture, making it creamy and luscious.
- 1/8 teaspoon salt – Just a pinch to enhance the flavor profile.
For the Meringue Topping
- 2 egg whites – The base for the velvety meringue that crowns your cookies.
- 100 g white sugar – Essential for achieving that perfect stability and sweetness in the meringue.
- 1/8 teaspoon salt – Helps in achieving stiff peaks for a beautifully fluffy topping.
- 1 teaspoon cornstarch – Adds stability to the meringue, preventing it from weeping.
- 1 teaspoon vanilla essence – A touch of flavor in your meringue elevates every component of this treat.
Now you’re all set to bring sunshine into your kitchen with these Under 1 Hour Lemon Meringue Pie Cookies!
How to Make Under 1 Hour Lemon Meringue Pie Cookies
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Mix brown sugar in a medium-sized bowl. Zest the lemons directly into the bowl and rub the zest into the sugar to release aromatic oils, creating a delightful fragrance.
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Beat in softened butter until light and fluffy, which takes about 2-3 minutes. Then, add the egg and vanilla, mixing for an additional minute to ensure everything is combined well.
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Combine flour, baking powder, and salt. Fold these dry ingredients into the wet mixture gently until no flour streaks remain. Cover the bowl and chill the dough in the fridge for at least 30 minutes.
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Prepare the lemon curd by placing cubed butter in a small mixing bowl over a fine mesh sieve. In a saucepan, stir together sugar, lemon juice, lemon zest, egg yolks, and salt, and cook over medium heat until thickened to at least 170°F (76°C).
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Strain the curd through the sieve over the butter. Stir until melted and smooth, then chill in the fridge until ready to use.
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Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. Using a 3-tablespoon cookie scoop, place dough onto the sheet with space in between each.
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Bake for 10-12 minutes, until the edges turn golden brown and the tops appear slightly wet. Allow cookies to rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
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Make the Swiss meringue by combining egg whites and sugar in a small saucepan. Whisk over medium heat until it reaches 170°F (76°C), then transfer to a mixing bowl. Add salt, cornstarch, and vanilla.
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Whip the meringue until stiff peaks form. Once cookies have cooled, top each one with about 2 tablespoons of meringue and swirl in some lemon curd. Toast the meringue with a culinary torch until golden.
Optional: Garnish your cookies with a sprinkle of extra lemon zest for an extra pop of flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Under 1 Hour Lemon Meringue Pie Cookies?
Elevate your cookie experience with these delightful pairing ideas that harmonize perfectly with the zingy treat.
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Fresh Berries: Serve alongside strawberries or blueberries to complement the tartness of the lemon cookies with a burst of sweetness. This pairing adds a delightful contrast in flavor and texture.
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Lemon Sorbet: A scoop of refreshing lemon sorbet enhances the lemon flavor while offering a cool, creamy texture that’s perfect for a warm day.
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Herbal Tea: Pair your cookies with a steaming cup of chamomile or mint tea to create a soothing balance that accentuates the cookie’s bright notes.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds richness, making each bite of the lemon meringue cookies an indulgent experience.
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Honeyed Yogurt: A dollop of honeyed Greek yogurt serves as a creamy, tangy dip, echoing the cookies’ flavors while adding a nutritious twist.
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Sparkling Water: A glass of chilled sparkling water with lemon slices provides a refreshing palate cleanser that complements the dessert’s zest beautifully.
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Lemonade: For a nostalgic touch, serve your cookies with a glass of homemade lemonade; its sweetness and tartness create a delightful pairing for any gathering.
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Coconut Whipped Cream: Top with a dollop of coconut whipped cream for a tropical twist that enhances the flavors, offering both creaminess and a hint of sweetness.
These pairings will not only enrich your dessert experience but also create delightful moments around the table!
Under 1 Hour Lemon Meringue Pie Cookies Variations
Customize your wonderful cookies with these delightful twists that will make each batch uniquely yours!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a celiac-friendly treat. Your cookies will still rise beautifully!
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Egg-Free: Use a flaxseed or chia seed egg replacement (1 tbsp seeds mixed with 2.5 tbsp water) for a vegan option. The flavor remains wonderfully citrusy!
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Orange Zest: Switch out some lemon zest for fresh orange zest for a sweet, fragrant note that adds depth to each bite. Your taste buds will dance!
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Herb-Infused: Incorporate finely chopped fresh basil or mint for an aromatic twist. This refreshing note elevates the cookies to gourmet level.
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Chocolate Drizzle: Once cooled, drizzle melted dark chocolate over the meringue for a decadent layer that pairs beautifully with tart lemon. It’s a match made in heaven!
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Berry Swirl: Top the cookies with a mixed berry compote instead of lemon curd for a vibrant burst of color and flavor. Refreshing and delightful!
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Spicy Kick: Add a pinch of cayenne or ginger to the cookie batter for a surprising heat that pairs intriguingly with the sweetness of the meringue. A little kick goes a long way!
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Coconut Cream: Fold in unsweetened shredded coconut to the batter or use coconut extract instead of vanilla for a tropical flair. Sunshine in every bite!
Make Ahead Options
These Under 1 Hour Lemon Meringue Pie Cookies are perfect for busy home cooks looking to save time! You can prepare the cookie dough and chill it in the refrigerator for up to 24 hours. Just scoop the dough onto the baking sheet and bake fresh when you’re ready. The lemon curd can be made in advance as well; it will keep in the fridge for about 3 days in an airtight container—this allows the flavors to deepen beautifully. For the meringue, whip it just before serving to ensure it remains airy and crisp. By prepping ahead, you’ll have delightful cookies that are just as delicious as when freshly made!
Expert Tips for Lemon Meringue Cookies
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Chill the Dough: A crucial step! Chilling helps the cookies maintain their shape and texture, so don’t skip this part.
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Use Fresh Lemons: Fresh lemon juice and zest provide a vibrant flavor that bottled products simply can’t match, key for your Under 1 Hour Lemon Meringue Pie Cookies.
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Temperature Matters: Ensure egg whites are at room temperature for the meringue to whip up better. Warm eggs incorporate air more effectively!
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Avoid Overmixing: When combining dry ingredients, mix gently to prevent tough cookies—your dough should be just combined with no flour streaks.
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Meringue Perfection: Whip the egg whites until stiff peaks form, and ensure no yolks get in; this helps achieve that airy, stable meringue topping.
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Careful Baking: Monitor your cookies closely towards the end of baking. They’re done when edges are golden, and the tops are just barely wet for that perfect texture!
How to Store and Freeze Under 1 Hour Lemon Meringue Pie Cookies
Room Temperature: Store cookies in an airtight container for up to 3 days, ensuring they remain soft and chewy, but be cautious with the meringue.
Fridge: If you want to keep these cookies fresh longer, they can be stored in the refrigerator in an airtight container for up to a week.
Freezer: Freeze individual cookies for up to 2 months. Wrap each in plastic wrap or place them in a freezer-safe bag to prevent freezer burn.
Reheating: Let them thaw at room temperature before enjoying. If needed, you can briefly pop them in a preheated oven at 350°F (175°C) for about 5 minutes to refresh the texture.
Under 1 Hour Lemon Meringue Pie Cookies Recipe FAQs
What type of lemons should I use for these cookies?
I always recommend using fresh, juicy lemons for the best flavor. Look for lemons that are firm and slightly heavy for their size, with a vibrant yellow color. Avoid any lemons with dark spots or wrinkles, as these can indicate overripeness.
How should I store my Lemon Meringue Pie Cookies?
Absolutely! To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, refrigerate them in an airtight container for up to a week. Just remember, meringue can get a bit sticky in the fridge, so make sure the container is sealed well.
Can I freeze Lemon Meringue Pie Cookies, and how do I do that?
You can indeed! To freeze your cookies, allow them to cool completely, then wrap each cookie individually in plastic wrap or place them in a freezer-safe bag. They can be frozen for up to 2 months. When you’re ready to enjoy them, simply thaw them at room temperature. If you want to refresh the meringue’s texture, bake them at 350°F (175°C) for about 5 minutes after thawing.
What should I do if my meringue isn’t stiffening properly?
Very good question! If your meringue isn’t forming stiff peaks, there could be a few reasons. First, ensure that no egg yolks have contaminated your egg whites, as fat can prevent the meringue from whipping up properly. Make sure your mixing bowl is clean and free from grease, and don’t rush the process—whip gradually, starting on low speed and increasing it as the eggs begin to froth. If you still struggle, you can add a sprinkle of cream of tartar or an acidity, like a few drops of lemon juice, to help stabilize it.
Can I use egg substitutes for the meringue?
While it’s challenging to get the same texture as traditional meringue, you can use aquafaba (the liquid from canned chickpeas) as a vegan alternative. Use about 3 tablespoons of aquafaba mixed with 1/4 teaspoon of cream of tartar for every egg white. Whip it just like you would traditional egg whites for a lovely meringue topping!
Are there any allergies I need to consider with these cookies?
Yes, definitely! These cookies contain eggs, dairy (butter), and gluten (from all-purpose flour), which can pose issues for those with egg allergies, lactose intolerance, or gluten sensitivities. If you’re accommodating such dietary needs, consider using plant-based margarine for the butter, substitute with gluten-free flour, and follow the aquafaba method for meringue as mentioned earlier.
Under 1 Hour Lemon Meringue Pie Cookies to Brighten Your Day
Ingredients
Equipment
Method
- Mix brown sugar and lemon zest in a bowl.
- Beat in softened butter until light and fluffy.
- Add egg and vanilla, mixing for an additional minute.
- Combine flour, baking powder, and salt, then fold into the mixture.
- Cover and chill dough in the fridge for at least 30 minutes.
- Prepare lemon curd with butter, sugar, lemon juice, zest, egg yolks, and salt.
- Cook over medium heat until thickened.
- Strain curd through a sieve and chill.
- Preheat oven to 350°F (175°C) and line a cookie sheet.
- Scoop dough onto the sheet.
- Bake for 10-12 minutes until edges are golden.
- Combine egg whites and sugar in a saucepan, whisk until 170°F (76°C).
- Add salt, cornstarch, and vanilla, then whip until stiff peaks form.
- Top cookies with meringue and swirl in lemon curd.
- Toast meringue until golden.
