Best 7 Lemon Meringue Pie Cookies Recipes

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LEMON MERINGUE PIE COOKIES



Lemon Meringue Pie Cookies image

Here's a way to have the refreshing flavor of lemon meringue pie in a hand-held cookie. The meringue base is filled with homemade lemon curd. They are a refreshing treat. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 5 dozen.

Number Of Ingredients 10

3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
LEMON CURD:
4 large eggs, room temperature
1-1/3 cups sugar
1/3 cup lemon juice
4 teaspoons grated lemon zest
3 tablespoons butter

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert a #24 star tip. Fill bag with meringue. Pipe 1-in. circles 2 in. apart onto parchment-lined baking sheets. Pipe 1 or 2 circles over the edge of the base, forming sides., Bake at 300° for 25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour., Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into the center of cookies. Refrigerate leftovers.

Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 11mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

LEMON MERINGUE PIE



Lemon Meringue Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

11 pecan shortbread cookies, such as Keebler Pecan Sandies (about 1/2 of an 11-ounce package)
2 tablespoons sugar
Zest of 1 lemon
2 tablespoons melted butter
1 1/4 cups sugar
4 large egg yolks (reserve the whites for the meringues)
1/3 cup lemon juice
2 tablespoons cornstarch
2 tablespoons butter
4 large egg whites
1/4 teaspoon cream of tartar
3 tablespoons sugar
1 teaspoon cornstarch

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust: Pulse the cookies, sugar and zest in a food processor until fine. Pulse in the melted butter until the crumbs are moist. Press into a 9-inch pie pan and bake until golden and set, 8 to 10 minutes. Set aside to cool.
  • For the filling: Whisk together the sugar and egg yolks in a heavy-bottomed pot until the sugar is completely dissolved. Stir in the lemon juice. In a separate bowl, whisk together the cornstarch and 1/2 cup water and set aside. Cook the lemon mixture over medium heat, whisking constantly, until just beginning to thicken. Whisk in the cornstarch slurry and cook until it thickens. Remove from the heat and whisk in the butter. Fill the pie crust with the filling, spreading it out evenly.
  • For the meringue: Using a stand or electric hand-held mixer, whisk the egg whites until frothy. Add the cream of tartar and whisk again. Whisk together the sugar and cornstarch in a separate small bowl. With the machine running, add the sugar mixture a little at a time and whisk until the meringue forms stiff peaks.
  • Spread the meringue over the top of the warm pie, making sure to get it to the edges. Bake until the meringue is just beginning to brown, 8 to 10 minutes. Let cool completely before serving.

LEMON MERINGUE COOKIES



Lemon Meringue Cookies image

All the flavors of a classic diner dessert come together in these bite-size cookies: a buttery sugar cookie crust, a tangy and bright lemon curd filling and a chewy meringue topping.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 2 dozen cookies

Number Of Ingredients 15

1/4 cup granulated sugar
1 large egg plus 1 yolk
1/3 cup lemon juice
3 tablespoons unsalted butter
Nonstick cooking spray, for the mini muffin tin
1 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2/3 cup granulated sugar
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 large egg, at room temperature
1 large egg white, at room temperature
1/8 teaspoon cream of tartar
1/4 cup superfine sugar

Steps:

  • For the lemon curd: Whisk together the granulated sugar, whole egg and egg yolk in a medium bowl.
  • Heat the lemon juice in a small pot over medium heat until just simmering. Temper the eggs by slowly pouring the lemon juice into the egg mixture while whisking constantly. Pour everything back into the pot and cook over medium heat, stirring constantly, until the mixture has thickened to the consistency of a milkshake, 2 to 3 minutes. Remove from the heat and stir in the butter until melted and incorporated.
  • Strain the curd through a fine-mesh strainer into a bowl, place a piece of plastic wrap directly on the surface of the curd and refrigerate until completely chilled and very thick, at least 4 hours and up to overnight.
  • For the cookies: Preheat the oven to 350 degrees F. Lightly spray a 24-cup mini muffin tin with nonstick cooking spray.
  • Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
  • Add the granulated sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until fluffy, about 5 minutes. Add the vanilla and egg and beat until combined. With the mixer on low, gradually add the flour mixture and beat until just combined.
  • Scoop 1 tablespoon of cookie dough and, using flour to keep it from sticking to your hands, roll it into a ball and place it into one of the cups of the mini muffin tin. Use your fingers to press it into the cup and up the sides. Repeat with the remaining dough.
  • Bake until the cookies are light golden along the edges, about 30 minutes. Using the rounded end of the handle of a wooden spoon, gently press into the divot in each cookie to make a deeper cavity. Let the cookies cool slightly in the tin, then use an offset spatula or butter knife to help transfer them to a wire rack to cool completely.
  • For the meringue kisses: Preheat the oven to 300 degrees F.
  • Put the egg white in the bowl of a stand mixer fitted with the whisk attachment and beat on high until foamy. Add the cream of tartar and continue to beat until soft peaks begin to form. Slowly stream in the superfine sugar and beat until glossy stiff peaks form.
  • Transfer the mixture to a disposable pastry bag with a 1/2-inch round tip. Pipe 24 small kisses onto a parchment-lined baking sheet. Bake until the meringues are beginning to dry, about 20 minutes, then turn off the oven and prop open the door with a spoon handle. Leave the meringue kisses in the oven until very dry, another 30 to 45 minutes. Let cool completely.
  • To assemble the cookies, fill the cavity of each cookie with lemon curd. Top each with a meringue kiss.

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Provided by Emilie S.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  • To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  • Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g

LEMON MERINGUE PIE III



Lemon Meringue Pie III image

Wonderful lemon meringue pie from one of our local restaurants.

Provided by Rhonda

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 12

1 (9 inch) pie crust, baked
1 ½ cups white sugar
½ teaspoon salt
1 ½ cups water
½ cup cornstarch
⅓ cup water
4 eggs, separated
½ cup lemon juice
2 teaspoons lemon zest
3 tablespoons butter
¼ teaspoon salt
½ cup white sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
  • In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
  • In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
  • Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

Nutrition Facts : Calories 382.9 calories, Carbohydrate 66.7 g, Cholesterol 104.4 mg, Fat 12 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 5.2 g, Sodium 386.5 mg, Sugar 51.2 g

LEMON MERINGUE COOKIES



Lemon Meringue Cookies image

My grandma loves lemon meringue pie, but making real meringue scares me. This is my compromise. They really taste like lemon meringue pie! These are thin and crispy cookies that can be dime-sized or palm-sized, depending on your tastes. They take some time to prepare if you plan on making them small, but they look gorgeous small and go well with tea or coffee either way. Nutritional info, serving amount and prep time is based on the smaller version of this cookie.

Provided by the_cookie_lady

Categories     Pie

Time 55m

Yield 7 dozen, 21 serving(s)

Number Of Ingredients 8

1/2 cup margarine
1 cup sugar
1 egg
2 tablespoons lemon extract
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar

Steps:

  • Preheat oven to 350 degrees and grease 2 cookie sheets.
  • Cream butter and 1 cup sugar. Add egg and lemon extract; beat hard.
  • In separate bowl, combine flour, baking powder and salt; add to the creamed butter mixture and mix well.
  • For small cookies: pinch off portions of dough and roll into marble-sized balls. For larger cookies: use tablespoonfuls and roll into balls.
  • Place remaining 1/4 cup sugar in a shallow dish and roll dough balls in it, rolling a few at a time and placing them on the greased cookie sheets after (place about 1"-2" apart depending on the size you choose to make the cookies).
  • Using the bottom of a buttered and sugared, flat-bottomed drinking glass, flatten each cookie to about 1/8" by pressing them down with the glass. You can also do this all at once with a large glass baking dish by buttering and sugaring the bottom and pressing down all the cookies at once.
  • Bake cookies 2 sheets at a time for 8-10 minutes or until golden brown, rotating the top sheet to the bottom shelf (and vice versa) half way through baking. Cool sheets in between batches if you have to use the sheets more than once.
  • When the cookies come out of the oven, let them sit for just a minute to harden and then remove them as soon as they are hard enough to take off the sheet without ripping or breaking. Cool on racks.

Nutrition Facts : Calories 129.2, Fat 4.7, SaturatedFat 0.8, Cholesterol 10.1, Sodium 99.2, Carbohydrate 20, Fiber 0.3, Sugar 11.9, Protein 1.4

LEMON MERINGUE COOKIES



Lemon Meringue Cookies image

Like their inspiration, lemon meringue pie, these cookies have three elements. They're built on simple, slice-and-bake French shortbread cookies, rich, buttery and flavored with vanilla. The shortbread base is almost classic, except that the cookies are baked in muffin tins, so they're straight-sided and deeply golden brown. The "filling" is lemon curd, and the topping is crunchy bits of meringue. You get crumbly, velvety and crackly, sweet and tart in every bite. These cookies were created for an imaginary friend, Chief Inspector Armand Gamache, the hero of 16 Louise Penny novels, and a man who considers lemon meringue divine.

Provided by Dorie Greenspan

Categories     snack, cookies and bars, dessert

Time 2h

Yield 24 cookies

Number Of Ingredients 13

1/4 cup/50 grams granulated sugar
2 teaspoons confectioners' sugar
1 large egg white, at room temperature
1/4 teaspoon distilled vinegar (or lemon juice)
Pinch of fine sea salt
1 cup/225 grams unsalted butter (2 sticks), cut into chunks and brought to room temperature, plus more for greasing the muffin tin
1/2 cup/100 grams granulated sugar
1/4 cup/30 grams confectioners' sugar, sifted
1/2 teaspoon fine sea salt
2 large egg yolks, at room temperature
2 teaspoons pure vanilla extract
2 cups plus 2 tablespoons/270 grams all-purpose flour
About 1/3 cup/80 grams store-bought or homemade lemon curd

Steps:

  • Make the meringue: Heat oven to 250 degrees and line a baking sheet with parchment paper. In a small bowl, stir together both sugars.
  • Working with an electric mixer, beat the egg white, vinegar and salt on medium-high speed until the mixture forms soft peaks, about 3 minutes. Add the sugar mixture 1 tablespoon at a time, beating after each addition. Once the sugar is incorporated, beat 2 minutes more; you'll have stiff, glossy, white peaks. Put the meringue on the baking sheet and spread it 1/4-inch thick. (It will cover only a small part of the sheet.)
  • Bake the meringue undisturbed for 35 minutes. Turn off the heat, prop open the oven door and let it dry for 1 hour. When you're ready to use it, chop it into pieces about the size of chocolate chips. Precision doesn't matter.
  • Make the shortbread: Working with a mixer (use the paddle if it's a stand mixer), beat the butter, both sugars and the salt on medium speed for about 3 minutes, until smooth but not fluffy. On low speed, beat in the yolks, one at a time, followed by the vanilla. Add the flour in three additions, mixing on low until the dough comes together in large clumps. Turn out the dough and knead it into a ball. Cut the ball in half.
  • Shape each half into a 6-inch log. Wrap it and refrigerate for at least 1 hour. (You could also freeze it for up to 2 months; leave it on the counter for 1 hour before baking.)
  • When you're ready to bake the cookies, heat oven to 350 degrees. Coat 1 or 2 muffin tins with butter (or nonstick baking spray).
  • Slice each log into 12 rounds (each 1/2-inch thick); drop one into each muffin cup. (If you don't have enough tins, you can work in batches.)
  • Bake for 21 to 23 minutes, or until the cookies are golden brown around the rims. Transfer the tin(s) to a rack, cool for 5 minutes, then lift the cookies out and onto racks; cool to room temperature.
  • Just before serving, top each cookie with lemon curd, then top with ample chunks of meringue, pressing them into the curd. The meringue will keep in a cool, dry place for a few days, and the cookies can be kept at room temperature for about 3 days. But once you top the cookies, they're best eaten soon after.

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