Lemon Meringue Cookies Recipe (2024)

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Cooking Notes

KateNYC

Who ever has leftover lemon curd? If you do, I suggest a teaspoon, used standing up, a bite at a time.

Matthew

Strange to not just go ahead and tack on a lemon curd recipe. It's as easy to do as the shortbread and meringue. Too make a puckery one add a dash of cream of tartar.

Cat M

Bake crispy meringue on a dry day. Nothing makes it tough & gummy more than a rainy day.

Karen in Montreal

Ya know you can make curd in the microwave, eh? Works PERFECTLY. Since I discovered this, we eat a lot more curd. Lemon, lime, even passion fruit and raspberry ....

Maxine Godfrey

Just pipe little circles on the parchment and once they're baked and the lemon curd has been added to the cookies, top the curd with your meringue circles. This is what I'd prefer.

Michaela

To those looking for Dorie’s lemon curd recipe: Click on the words “lemon curd” at the bottom of the ingredient list and you will be redirected to her recipe on this site.

Donna

Wouldn't these be a lot prettier if you piped the meringue into little kisses, dried those, and put one on top each cookie, rather than the meringue crumbs?

Laurie

Substitute 1:1 Gluten Free flour and this recipe works for the celiac or gluten avoidant among us! My husband and daughter loved them!

Nanci

Even though the meringue sticks to the lemon curd, it looks awful. Why not pipe a dollop on?

Merry

I am obsessed with Armand Gamache. I can not bring myself to finish the Devils. I know I will be obsessed with this cookie too, all my favorite components.

Liz

If I shape the shortbread dough a bit in the muffin tins so that it forms a shallow cup, I can fill it with even more lemon curd! With a tart lemon curd, more is definitely more. :)

See Also
Black-Eyed Pea Cassoulet Recipe on Food52

Ellen

So, definitely would have been nice to know that each sliced round of dough could be flattened some to fill the bottom of the muffin tin. It says 6 inch long log, does not specify diameter. I added some shredded lemon zest on top as well. The lemon curd recipe on the site works well - I omitted the corn syrup and made it in a bowl sitting in/on a pot of simmering water.

LC

These are phenomenal. No changes to recipe, make your own curd.

Lj

Is it just me, or am I missing the lemon curd part of this recipe?

Amanda

These quirky little shortbread cookies, with their curd and pebbles of meringue, were one of the BEST THINGS I've ever eaten. I'm not surprised... All of Dories recipes are great

mimi

I think I’m the only one who didn’t love these. I found them really messy to eat and that was annoying. Also, the thickness of the cookies made the whole thing really heavy. I want to love these though, and I keep thinking about them, so I might try it again with the meringue piping suggestion.

Jane Eyrehead

I made them (using another lemon curd recipe) and they were delicious. I like the crumbled meringue on top—no piping!—because the cookies look more homemade. This is a keeper.

molly

My cookies didn’t spread as much as I’d hoped - they stayed about 1/2” thick and maybe an 1 1/2” wide - next time I will press them into the muffin tin more and perhaps shape them with a slight lip to hold the lemon curd. Flavors were wonderful!

Cb

Meh. Too sweet, not special enough for the work needed

CMAGS

This recipe makes 64 mini-muffin size cookies. The crumb was perfect after 18 minutes in the 350 oven.

Allison

Would it be possible to bake these in muffin cup liners? My muffin pan is old and looks rough.

Tracey

I’ve made these several times and they are delicious! I make them with King Arthur cup for cup flour and they come out beautifully. I make my own lemon curd and pile it on! These have gotten rave reviews!

Emma

Oh my had a dinner party that included Louise Penny/Armand Gamache fans and made these cookies. Huge hit and looked just like the photo. Will make them again and again.

Lizzie

Push dough up sides of the muffin tin to create a cup shape to fill with the lemon curd laterMake merengue dollops to size of tin to cap the cookies sandwiched rather than smashing the merengue and using smaller piecesCan assemble ahead of time and keep in the fridge

Diane

Delicious but a little hard to eat (you want to be ok using fingers). Use muffin tin liners for easier cleanup. The lemon curd recipe from the Lemon-Almond Butter Cake recipe is easy and sublime.

Ann Wilson

These cookies are to die for. I piped the meringue into rounds and placed them on top of the lemon curd. Added some lemon zest right before serving. I also prefer my lemon curd recipe(I usually double it, it's that delish!)--6 egg yolks, 1/2 C sugar, 1/2 C fresh squeezed lemon juice, zest of 1 lemon, pinch of salt; 1/2 C unsalted butter.Cook in double boiler until thick, then add butter a bit at time. Refrig. after cooling. Keeps in frig 1 month or in freezer 3 months. Ecstacy!!

Frances Leftwich

I made these including the oven baked meringue, which I thought was pretty unusual, but they were really good including the home made curd which was beautiful made with Meyer lemons. Talk about sweet, though. Wow! I think shortbread cookes with less sugar might be less of a sugar shock.

Lance

Can the whole batch be made & then shipped?

Meredith

While this was a fantastic recipe, double the meringue and pipe enough for 24 cookies.

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Lemon Meringue Cookies Recipe (2024)

FAQs

What is the secret to making good meringue? ›

How to Make Meringue Successfully
  1. When making meringues, always cook egg whites to avoid salmonella poisoning.
  2. Don't use packaged egg whites to make meringue. ...
  3. Use fresh egg whites. ...
  4. Use eggs at room temperature. ...
  5. Never let any yolk get into the whites.
  6. Don't overbeat egg whites.

Keep Reading ›
What must be avoided when making meringue? ›

7 Common Mistakes to Avoid When Making Meringue
  1. Adding Sugar Too Quickly.
  2. Skipping Cream of Tartar.
  3. Mixing in a Dirty Bowl.
  4. Using Cold Eggs.
  5. Overbeating the Egg Whites.
  6. Squeezing the Air Out.
  7. Baking at Too Low a Temperature.

Discover More Details ›
Is cream of tartar or cornstarch better for meringue? ›

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

Discover More ›
Why won't my meringue stiffen after adding sugar? ›

If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.

Continue Reading ›
What does vinegar do in meringue? ›

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

Keep Reading ›
What makes meringues chewy in the middle? ›

Chewiness. The chewiness of the meringues is created by cooking the meringues at a slightly higher temperature for a shorter time, thereby keeping some of the moisture inside. They will also go a slightly milky coffee colour.

Explore More ›
What ruins meringue? ›

Any kind of grease ruins meringue. That means that your cooking utensils need to be immaculately clean. Even if you're sure they're clean but they've been sitting in your kitchen for a while, run some hot, hot water over them and dry with a clean dish towel or paper towel.

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What is the enemy of meringue? ›

The difference between the different types of meringue is how the sugar and egg whites are combined. No matter the type, fat is the enemy to a strong meringue. I like to wipe my bowl and whisk down with a bit of vinegar to get rid of any residual fat or grease.

Read On ›
What ingredients will keep meringue from whipping up? ›

Beat a mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out).

Know More ›
Is it better to use granulated or powdered sugar for meringue? ›

It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

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What happens if you put too much cream of tartar in meringue? ›

Keep in mind that more cream of tartar doesn't necessarily mean a better, more stable result. “Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

Tell Me More ›
Which sugar is better for meringue? ›

Use ultrafine Baker's Sugar for meringues and other baked goods – it dissolves faster than regular granulated sugar. Use ultrafine Baker's Sugar to help prevent “weeping” or sogginess. Meringues will weep if there's any undissolved sugar. Don't put granulated sugar in a food processor to achieve a finer grain.

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What happens if you add sugar too soon to meringue? ›

In the case of the meringues, adding the sugar at the start of mixing produced a cookie that was dull on the exterior, with a too-fine crumb within. The cookies made when the sugar was added at the very end had an overly airy texture (tasters compared it to Styrofoam) and a grainy consistency.

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Can you put too much sugar in meringue? ›

The more sugar added to a meringue mixture, the denser and smoother the final foam will be. Sugar inhibits the eggwhite protein from forming bonds around air pockets, so the more sugar you incorporate, the less airy the foam will be. Adding the sugar too late and/or too slowly.

Continue Reading ›
What happens if you whip meringue too long? ›

Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold. This will affect your meringue's crispness, as well as making it more likely to collapse or weep beads of sugar. As my meringue guru Gary Mehigan advises: “If you over whip the egg whites you cannot fix it.

See Details ›
How do you keep meringue from weeping and shrinking? ›

Always prepare the meringue before preparing the pie filling so it's ready to spread while the filling is still hot. The heat from the filling will "cook" the meringue onto the filling and make it less likely to leak or shrink. Seal the meringue completely to the edge of the pie so it touches the crust.

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Should egg whites be cold when making meringue? ›

Eggs whipped at room temperature will get the same result. We recommend using fresh, cold egg whites for meringues. They make a foam that is easier to work with, and the baked meringues have a more delicate and uniform texture.

Read On ›
Should I add cream of tartar to meringue? ›

While sugar helps stabilize those whipped egg whites as you beat more air into it, there's still a risk of collapse. Cream of tartar is an added safeguard; it gives more stability to that foam structure, therefore setting up your meringue for success.

View More ›
Why add vinegar and cornstarch to meringue? ›

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

Learn More ›
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