Lemon Meringue Pie Cookies

lemon meringue pie cookies recipe

With it’s luscious topping of homemade lemon curd, these sweet and tart treats taste like you are having a piece of lemon meringue pie! As an added bonus they are gluten free so you can enjoy something sweet and tasty even if you can’t have flour 🙂


Lemon Meringue Pie Cookies
Prep time
Cook time
Total time
Serves: 36
  • 3 Egg Whites
  • 1 TSP. Vanilla Extract (1/2 TSP is using Pure extract)
  • ¼ TSP. Cream of Tartar
  • ¾ C. Granulated Sugar
  • For the Lemon Curd - 4 eggs
  • 1⅓ C. Granulated Sugar
  • ⅓ C. Fresh lemon juice (about 2.5 lemons)
  • 4 TSP grated lemon peel
  • 3 TBS. Butter
  1. Place egg whites in a large bowl. 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.
  2. Fill bag with meringue. Pipe 1-in. circles 2 in. apart onto parchment paper-lined baking sheets using a plastic or pastry bag and a medium sized closed star tip(I didn't have a 24 so mine weren't perfect). Pipe around the base of each shell for sides.
  3. Bake at 300° for 25 minutes or until set and dry,then turn the oven off and leave them setting for 30 minutes to an hour depending on how hot your oven gets.
  4. For the curd: In a small heavy saucepan whisk the sugar, eggs, lemon juice and peel over medium heat until blended. Add butter and cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl and let it cool for 10 minutes, then refrigerate it until chilled.
  5. Just before serving, spoon lemon curd into the center of cookies. Store refrigerated.

lemon meringue pie cookies recipecookiesdec

About Candace Reid

Candace Reid is the owner and author of My Serendipity Life. She is the mother of 3 and a college graduate having earned her Associates Degree in Business for Hospitality/Food Service Management. an an AAS degree in Photographic Imaging from Lansing Community College. She also loves to blog about food, fun tech and travel. Email Candace