Imagine a soft, chewy cookie bursting with lemon zest, topped with tangy homemade lemon curd, and crowned with fluffy Swiss meringue—lightly torched to perfection. These Lemon Meringue Cookies combine all the flavors you love in a lemon meringue pie, but in a hand-held, party-perfect format.

Perfect for spring, summer, or anytime you crave citrusy sweetness, these cookies deliver texture and flavor in every bite. They’re elegant enough for a bridal shower, but simple enough to enjoy on a lazy weekend with coffee or tea.

Lemon Meringue Cookies: A Bright, Buttery Showstopper

Why You’ll Love This Recipe

These cookies are more than a treat—they’re an experience. Here’s why they’ll quickly become a favorite:

They combine buttery, soft cookies with zesty lemon curd and silky meringue
The meringue is toasted for added depth and that signature golden look
Everything is made from scratch, but each step is easy to follow
You can make them ahead, store the components separately, and assemble when ready
They’re guaranteed to impress at any gathering

Ingredients

For the Cookie Dough:

150 g light brown sugar (about 3/4 cup)
Zest from 2 lemons
90 g unsalted butter, softened (approx. 6 1/3 tbsp)
1 large egg, at room temperature
1 teaspoon vanilla essence
160 g all-purpose flour (about 1 1/3 cups)
1 teaspoon baking powder
1/2 teaspoon salt

For the Lemon Curd:

28 g unsalted butter, cut into cubes (2 tbsp)
65 g white sugar (about 1/4 cup + 1 tbsp)
40 g fresh lemon juice (about 3 tbsp)
Zest of 1 lemon
2 egg yolks
1/8 teaspoon salt

For the Swiss Meringue:

2 egg whites
100 g white sugar (1/2 cup)
1/8 teaspoon salt
1 teaspoon cornstarch
1 teaspoon vanilla essence

Tip: You can find the full list of ingredients and measurements in the recipe card below.

Instructions

Step 1: Prepare the Cookie Dough

In a medium bowl, rub the lemon zest into the brown sugar using your fingers until fragrant.
Add the softened butter and beat with a mixer until light and fluffy, about 2–3 minutes.
Beat in the egg and vanilla until smooth.
Add the flour, baking powder, and salt. Fold gently with a spatula just until combined.
Cover and chill the dough for at least 30 minutes.

Step 2: Prepare the Lemon Curd

Set a small bowl with cubed butter and a fine mesh sieve on top.
In a saucepan, whisk together the sugar, lemon juice, lemon zest, egg yolks, and salt.
Cook over medium heat, stirring constantly, until thickened and reaching 170°F (76°C).
Strain the curd into the prepared bowl with butter. Stir until smooth.
Refrigerate until ready to use.

Step 3: Bake the Cookies

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop chilled dough using a 3-tablespoon cookie scoop and space evenly on the sheet.
Bake for 10–12 minutes, or until edges are golden and tops look slightly soft.
Let cool on the sheet for 5 minutes before transferring to a wire rack.

Step 4: Make the Swiss Meringue

In a small saucepan, whisk egg whites and sugar constantly over medium heat until the mixture reaches 170°F (76°C).
Transfer to a bowl and add salt, cornstarch, and vanilla.
Beat on high with a whisk attachment until stiff peaks form.

Step 5: Assemble and Torch

Spoon about 2 tablespoons of meringue on each cooled cookie.
Add a swirl of lemon curd on top, letting the meringue peek through.
Lightly toast the meringue with a culinary torch until golden.
Serve immediately and enjoy.

Variations

Use orange zest and juice for a warmer citrus profile.
Add crushed graham cracker crumbs under the meringue for pie-like texture.
Skip the meringue and use lemon curd as a simple glaze for easier prep.

Storage

Store assembled cookies in the refrigerator for up to 2 days, though meringue may soften over time. For best results, keep cookies, lemon curd, and meringue separate until ready to serve. The unassembled cookie dough can be refrigerated for up to 3 days or frozen for 1 month.

Frequently Asked Questions

Can I use store-bought lemon curd?

Yes, though homemade has a fresher, tangier flavor that complements the meringue better.

What if I don’t have a kitchen torch?

You can broil the cookies for 30–60 seconds, watching closely to avoid burning.

Can I make these gluten-free?

Yes—just substitute a 1:1 gluten-free baking flour.

Do I need a thermometer for the curd and meringue?

It’s highly recommended for accuracy, but you can go by texture if you’re experienced.

Can I freeze these cookies?

You can freeze the baked cookies and lemon curd separately, but not the meringue.

What’s the texture like?

The cookies are soft and chewy, balanced by the silky curd and airy meringue.

Can I double the recipe?

Absolutely—just make sure to bake in batches and chill dough between rounds.

Can I use bottled lemon juice?

Fresh lemon juice is strongly preferred for flavor and brightness.

What kind of sugar works best in the meringue?

White granulated sugar gives the best volume and texture.

How do I know if my meringue has stiff peaks?

Lift the beater—if the peaks stand upright without folding over, you’ve nailed it.

Conclusion

These Lemon Meringue Cookies are what dessert dreams are made of: sweet, zesty, and cloud-like. Whether you’re baking for a party or just want to treat yourself to something extra special, this recipe delivers sophistication with a homemade touch. Bright citrus, creamy meringue, and buttery cookie—what more could you ask for?