Description
Delight in these Lemon Meringue Cookie Cups, a perfect blend of buttery cookie crusts filled with tangy lemon curd and topped with a light, fluffy golden meringue. These bite-sized treats are ideal for parties or an elegant dessert offering that combines crisp textures with creamy, citrus flavors.
Ingredients
Scale
For the cookie cups:
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
For the lemon curd filling:
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons unsalted butter, cubed
For the meringue topping:
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with paper liners to prevent sticking.
- Make the cookie dough: In a medium bowl, mix the flour, powdered sugar, and salt. Add softened butter and vanilla extract, using a pastry cutter or hands to blend into a dough.
- Shape and bake cookie cups: Roll dough into 1 tablespoon balls and press into muffin cups forming cups. Bake for 10-12 minutes until edges are golden. Let cool in tin.
- Prepare lemon curd: In a small saucepan, whisk lemon juice, zest, sugar, and egg yolks. Cook over medium heat, stirring until thickened, about 5-7 minutes. Remove from heat; whisk in butter until smooth.
- Fill cookie cups with lemon curd: Spoon about 1 tablespoon of curd into each cooled cookie cup and set aside.
- Make meringue topping: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar 1 tbsp at a time, beating until stiff peaks form.
- Top cookie cups with meringue: Spoon meringue over each lemon-filled cup, spreading to edges and creating peaks with the back of a spoon.
- Bake the meringue: Bake for 5-7 minutes until meringue is golden brown, watching closely to avoid burning.
- Cool and store: Allow cookie cups to cool completely before serving. Store in an airtight container for up to 2 days.
Notes
- Use fresh lemons for the best flavor in the lemon curd.
- Ensure egg whites are at room temperature before whipping for better volume.
- Do not overbake meringue as it can quickly burn; watch carefully during final baking.
- Cookie cups can be made a day ahead and assembled just before serving for convenience.
- Store leftovers in a cool place; refrigeration is optional but may affect cookie texture.
