Lemon Meringue Cookie Cups Recipe
Welcome back to my kitchen! Today, we’re diving into a delightful dessert that perfectly marries tart and sweet flavors—Lemon Meringue Cookie Cups. This recipe combines a buttery cookie base, zesty lemon curd, and a fluffy meringue topping into one irresistible treat. Whether you’re looking for a sophisticated dessert for your next dinner party or just want to indulge your sweet tooth, these cookie cups are sure to impress!
Ingredients
Cookie:
- 12 tbsp unsalted butter, softened
- 3/4 cup sugar
- 1 egg, at room temperature
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
Lemon Curd:
- 3/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 6 tbsp unsalted butter
Meringue:
- 4 egg whites
- 3/4 cup sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
Topping (optional):
- Powdered sugar for dusting
- Kitchen torch for browning
Directions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 12-cup muffin pan or a 24-cup mini muffin pan to suit your preference.
- Prepare the Cookie Base:
- In a mixing bowl, beat the softened butter and sugar until well combined.
- Add the egg and vanilla extract, beating until incorporated.
- Mix in the flour and baking powder until the dough is soft but not sticky. Chill the dough for 10 minutes if it’s too soft to handle.
- Using a small cookie scoop, fill each muffin cup with dough and press down to create a cavity.
- Bake for 10-12 minutes, then allow to cool for 10-15 minutes before removing from the pan.
- Make the Lemon Curd:
- Set up a double boiler. Combine lemon juice, lemon zest, sugar, eggs, and egg yolk in the top section, whisking constantly until the mixture thickens (about 10 minutes).
- Remove from heat and stir in the butter until fully incorporated.
- Pour the curd into a glass jar, cover, and let cool for 15 minutes. Then refrigerate overnight or until set. You can prepare this a day ahead.
- Whip the Meringue:
- Over a double boiler, whisk egg whites, sugar, and cream of tartar until the sugar dissolves.
- Transfer to a stand mixer with a whisk attachment and beat on high speed for about 6 minutes until stiff peaks form. Add vanilla extract.
- Assemble the Cookie Cups:
- Pipe the lemon curd into each cookie cup, then top with piped meringue.
- Optionally, dust with powdered sugar and use a kitchen torch to lightly brown the meringue.
Prep & Cook Details
- Prep Time: 20 minutes
- Cooking Time: 12 minutes
- Total Time: 32 minutes
- Calories: 190 kcal per serving
- Servings: 12
These Lemon Meringue Cookie Cups are not just a dessert, they’re a showpiece! The buttery cookie, combined with the sharp lemon curd and sweet, airy meringue, provides a burst of flavors and textures that are absolutely divine. Enjoy making and serving this delightful treat, and watch it become a new favorite!
Feel free to adapt the lemon curd and meringue preparation to your taste and presentation style, ensuring each bite is a little piece of heaven!
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Lemon Meringue Cookie Cups
- Total Time: 32 minutes
- Yield: 12 1x
Description
Introducing our delightful Lemon Meringue Cookie Cups, a perfect blend of tangy lemon curd, soft cookie base, and fluffy meringue. These mini treats are not only visually stunning but also pack a punch of refreshing lemon flavor balanced by the sweetness of meringue.
Ideal for any occasion, these cookie cups are sure to impress your guests with their intricate layers and delightful taste. Whether you’re hosting a tea party or looking for a special dessert, these Lemon Meringue Cookie Cups are a fantastic choice to add a touch of elegance and deliciousness to your table.
Ingredients
Cookie:
12 tbsp unsalted butter, softened
3/4 cup sugar
1 egg, room temp
1 1/2 tsp vanilla
2 cups flour
1 tsp baking powder
Lemon Curd:
3/4 cup lemon juice
1 tbsp lemon zest
3/4 cup granulated sugar
2 large eggs
1 large egg yolk
6 tbsp unsalted butter
Meringue:
4 egg whites
3/4 cup sugar
1/2 tsp cream of tartar
1 tsp vanilla extract
Topping:
Dusting of powdered sugar, optional
Kitchen torch, optional
Instructions
Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan or a 24-cup mini muffin pan.
Cookie: In a mixing bowl, combine butter and sugar, beating until well combined. Add the egg and vanilla extract, beating until incorporated. Add in the flour and baking powder, mixing until fully combined. The dough will be soft but not sticky. Chill the dough for 10 minutes if needed. Using a small cookie scoop, fill each cup with cookie dough and press down to create a cavity. Bake for 10-12 minutes. Allow to cool for 10-15 minutes before removing from the pan and transferring to a cooling rack.
Lemon Curd: Using a double boiler, combine lemon juice, lemon zest, eggs, egg yolk, and sugar in the top of the double boiler. Whisk constantly until the mixture thickens, about 10 minutes. Remove from heat and add butter, stirring until fully incorporated. Pour the curd into a glass jar, cover, and let cool for 15 minutes before refrigerating overnight or until set. You can make the curd the night before or use store-bought lemon curd.
Meringue: While the cookies cool, whisk egg whites, sugar, and cream of tartar over a double boiler until the sugar dissolves. Transfer to a stand mixer with a whisk attachment and beat on high speed for 6 minutes until stiff peaks form. Add vanilla extract.
Assemble: Using a piping bag, pipe lemon curd into each cookie cup. Top with piped meringue. Optionally, dust with powdered sugar and use a kitchen torch to lightly brown the meringue.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 190 kcal