Get ready to brighten up your baking repertoire with a burst of citrusy sunshine! Lemon meringue cookies are a classic combination that never goes out of style, and today we’re celebrating their sweet and tangy goodness with 21 mouthwatering recipe variations. From classic sandwich cookies to creative twists like snickerdoodles and pumpkin spice, these delightful treats are sure to satisfy your cravings.
Whether you’re in the mood for chewy, crumbly, or crispy textures, our collection has got you covered. We’ll dive into the world of lemon meringue macarons, shortbread cookies, coconut treats, and more – all featuring the perfect balance of zesty lemon and sweet meringue. So go ahead, take a peek at these tantalizing recipe titles, and get ready to indulge in a world of citrusy bliss!
Classic Lemon Meringue Sandwich Cookies
These classic cookies are a delightful combination of tangy lemon and sweet meringue, sandwiched between two tender biscuits. Perfect for a springtime treat or a special occasion.
Ingredients:
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup confectioners’ sugar
• 2 large egg yolks
• 1 tsp grated lemon zest
• 2 tbsp freshly squeezed lemon juice
• 2 cups all-purpose flour
• 1/2 cup meringue (see note)
• Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy.
3. Beat in egg yolks and lemon zest. Gradually add flour and mix until just combined.
4. Roll out dough on a floured surface to about 1/8 inch thickness. Cut into desired shapes.
5. Place on prepared baking sheet, leaving 1 inch space between each cookie.
6. Bake for 12-15 minutes or until lightly golden.
7. Allow cookies to cool completely before sandwiching with meringue.
Cooking Time: 12-15 minutes
Lemon Meringue Thumbprint Cookies
Lemon Meringue Thumbprint Cookies: A Bright and Tangy Twist on a Classic Favorite!
These chewy lemon-infused cookies get an extra boost of citrusy flavor from a dollop of lemon meringue on top. Perfect for a springtime treat or a bright spot in your dessert lineup.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1 large egg
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– Lemon meringue topping (see below)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, and confectioners’ sugar. Add butter and mix until a dough forms.
3. Roll out dough on a lightly floured surface to about 1/4 inch thickness. Cut into desired shapes or use a cookie scoop.
4. Place cookies on prepared baking sheet, leaving about 2 inches between each.
5. Bake for 12-15 minutes, or until edges are set and centers are slightly soft.
6. Allow cookies to cool completely before topping with lemon meringue.
Lemon Meringue Topping:
– 1/4 cup unsalted butter, softened
– 1 tablespoon freshly squeezed lemon juice
– 2 tablespoons powdered sugar
– 1/4 teaspoon salt
Mix all ingredients until smooth and spread or pipe onto cooled cookies. Dust with confectioners’ sugar for garnish.
Toasted Meringue Lemon Drop Cookies
Elevate your cookie game with these sweet and tangy treats that combine the brightness of lemon with the airy lightness of toasted meringue.
Ingredients:
– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 2 large eggs
– 1 teaspoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– Meringue topping (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together butter, granulated sugar, and confectioners’ sugar until smooth. Beat in eggs one at a time.
3. Add lemon zest, juice, flour, baking powder, and salt. Mix until just combined.
4. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
5. Bake for 12-14 minutes or until lightly golden.
6. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
7. Top with toasted meringue and serve.
Cooking Time: 12-14 minutes
Lemon Meringue Macarons
Elevate your dessert game with these bite-sized lemon meringue macarons, bursting with citrusy flavor and a delicate crispy meringue topping.
Ingredients:
– 1 1/2 cups (190g) almond flour
– 1 1/2 cups (200g) powdered sugar
– 3 large egg whites
– 1/4 cup (60g) granulated sugar
– 1/2 teaspoon cream of tartar
– 1/2 cup (120ml) lemon juice
– Confectioners’ sugar, for dusting
– Meringue topping (see below)
Instructions:
1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour and powdered sugar.
3. In a large bowl, beat egg whites and cream of tartar until stiff peaks form.
4. Gradually add granulated sugar and lemon juice, beating until combined.
5. Fold the dry ingredients into the wet mixture until smooth.
6. Pipe onto prepared baking sheet and tap gently to remove air bubbles.
7. Bake for 15-20 minutes or until firm to touch.
Meringue Topping:
– 3 large egg whites
– 1 cup (200g) granulated sugar
Beat egg whites and sugar until stiff peaks form. Spread over cooled macarons and bake at 400°F (200°C) for an additional 5-7 minutes or until golden brown.
Cooking Time: Total cooking time: approximately 30-40 minutes.
Chewy Lemon Meringue Sugar Cookies
Brighten up your day with these tangy and sweet sugar cookies infused with the brightness of lemon and topped with a fluffy meringue kiss.
Ingredients:
– 2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 2 large eggs
– 1 tsp freshly squeezed lemon juice
– Meringue topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and baking powder.
3. In a large bowl, cream butter and granulated sugar until light and fluffy.
4. Beat in eggs one at a time, followed by lemon juice.
5. Gradually mix in the dry ingredients until just combined.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are lightly golden.
Meringue Topping:
– 1 cup granulated sugar
– 1/2 cup egg whites (about 4 large eggs)
– Pinch of salt
Beat the egg whites and sugar until stiff peaks form. Spread a dollop on top of cooled cookies and bake at 200°F (90°C) for an additional 10-12 minutes or until lightly golden.
Cooking Time: Total cooking time: approximately 25-30 minutes
Lemon Meringue Shortbread Cookies
Brighten up your day with these citrusy shortbread cookies topped with a tangy lemon meringue. Perfect for a quick dessert or snack, these bite-sized treats are sure to please.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 tablespoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/2 teaspoon salt
– 1/4 cup meringue topping (see below)
Meringue Topping:
– 3 large egg whites
– 1 cup granulated sugar
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter and mix until a dough forms.
3. Roll out the dough on a floured surface to about 1/4 inch thickness.
4. Cut into desired shapes using a cookie cutter or glass rim.
5. Place cookies on prepared baking sheet, leaving 1 inch space between each.
6. Bake for 18-20 minutes or until lightly golden.
7. Allow cookies to cool before topping with lemon meringue.
Cooking Time: 18-20 minutes
Lemon Meringue Coconut Cookies
These chewy cookies combine the sweetness of coconut with the brightness of lemon and a dollop of meringue on top. Perfect for a sweet treat or as a gift for friends.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup packed shredded coconut
– 1 large egg
– 1 teaspoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 cups all-purpose flour
– Meringue topping (see below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Stir in coconut, egg, lemon zest, and juice.
3. Gradually add flour; mix until just combined.
4. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 1 inch apart.
5. Bake for 12-14 minutes or until lightly golden.
6. Remove from oven and top each cookie with a dollop of meringue (see below).
7. Return to oven for an additional 2-3 minutes or until meringue is lightly toasted.
Meringue Topping:
– 1 cup granulated sugar
– 1/2 teaspoon cream of tartar
– 1/2 teaspoon salt
– 1/2 cup egg whites
Whisk ingredients together until stiff peaks form. Use immediately.
Melt-in-Your-Mouth Lemon Meringue Butter Cookies
These tender cookies are infused with a bright citrus flavor and topped with a tangy meringue topping, making them the perfect sweet treat for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1 tablespoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 large egg
– 1 cup meringue topping (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter and mix until a dough forms.
3. Gradually add granulated sugar, lemon zest, and lemon juice. Mix until combined.
4. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter.
5. Place on prepared baking sheet and bake for 12-15 minutes or until lightly golden.
6. Allow cookies to cool before topping with meringue topping.
Meringue Topping:
– 1 cup powdered sugar
– 2 large egg whites
– 1 teaspoon cream of tartar
Whisk together powdered sugar, egg whites, and cream of tartar until stiff peaks form.
Lemon Meringue Crinkle Cookies
Brighten up your day with these sweet and tangy cookies that combine the flavors of lemon zest, meringue, and crinkly texture. Perfect for a quick snack or dessert.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 2 tbsp freshly squeezed lemon juice
– 1 tsp grated lemon zest
– 1 cup meringue topping (see note)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Stir in lemon juice and zest.
5. Gradually add flour mixture; mix until just combined.
6. Roll dough into balls, then crinkle the edges with your fingers.
7. Place on prepared baking sheet, leaving 2 inches between cookies.
8. Bake for 12-14 minutes or until lightly golden.
Note: To make meringue topping, beat 1/2 cup egg whites and 1 tbsp granulated sugar until stiff peaks form.
Gluten-Free Lemon Meringue Cookies
Add a burst of citrus sunshine to your cookie collection with these gluten-free lemon meringue cookies. Perfect for springtime treats or as a sweet surprise any time of the year.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/2 teaspoon salt
– 1/2 cup meringue topping (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. Add softened butter, eggs, lemon zest, and lemon juice to the dry mixture. Mix until combined.
4. Scoop tablespoon-sized balls onto the prepared baking sheet, leaving 2 inches of space between each cookie.
5. Bake for 12-15 minutes or until edges are lightly golden.
6. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Meringue Topping:
– 1 cup granulated sugar
– 1/2 cup egg whites
– 1 teaspoon cream of tartar
Whisk together sugar, egg whites, and cream of tartar until stiff peaks form. Spread or pipe onto cooled cookies.
Lemon Meringue Snowball Cookies
Brighten up your holiday baking with these citrusy snowballs, packed with lemon zest and topped with a fluffy meringue glaze.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large egg whites
– 1 tsp lemon zest
– 1/4 tsp salt
– Meringue glaze (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg whites and lemon zest.
4. Gradually add the flour mixture; mix until a dough forms.
5. Roll into balls, about 1 inch (2.5 cm) in diameter. Place on prepared baking sheet, leaving space between each cookie.
6. Bake for 12-14 minutes or until lightly golden.
7. Allow to cool completely before topping with meringue glaze.
Meringue Glaze:
– 1 cup powdered sugar
– 2 tbsp lemon juice
Whisk together powder and lemon juice until smooth. Drizzle over cooled cookies.
Lemon Meringue Pinwheel Cookies
These buttery cookies get a burst of citrus flavor from lemon zest and juice, topped with a fluffy meringue topping.
Ingredients:
– 1 1/2 sticks unsalted butter, softened
– 1/2 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– Meringue topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Add lemon juice and zest; mix well.
3. Gradually add flour and salt; mix until just combined.
4. Roll out dough on a floured surface to about 1/8 inch thickness. Cut into desired shapes.
5. Place cookies on prepared baking sheet, leaving about 1 inch space between each cookie.
6. Bake for 18-20 minutes or until lightly golden.
Meringue Topping:
– 1 cup egg whites
– 1 cup granulated sugar
Beat egg whites and sugar until stiff peaks form. Spread over cooled cookies.
Vegan Lemon Meringue Cookies
Brighten up your day with these chewy vegan lemon meringue cookies, perfect for a quick snack or dessert. With a hint of citrus and a fluffy meringue topping, you’ll be hooked from the first bite!
Ingredients:
– 1 cup vegan butter (such as Earth Balance), softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 2 large egg replacers (such as Ener-G Egg Replacer or flax eggs)
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup lemon juice (freshly squeezed or bottled)
– Meringue topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together vegan butter and sugars until light and fluffy.
3. Add egg replacers, vanilla extract, and lemon juice; mix until combined.
4. Gradually add flour, baking soda, and salt; mix until a dough forms.
5. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-15 minutes or until lightly golden.
7. Allow cookies to cool before topping with meringue (see below).
Meringue Topping:
1. Beat 1/2 cup vegan butter and 1 1/2 cups powdered sugar until light and fluffy.
2. Add 1 tablespoon lemon juice; mix until combined.
Lemon Meringue Madeleine Cookies
These buttery cookies are infused with the brightness of lemon and topped with a light-as-air meringue, making them a perfect treat for any occasion.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 3/4 cup (85g) confectioners’ sugar
– 1/2 cup (115g) unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp grated lemon zest
– 2 tbsp freshly squeezed lemon juice
– Meringue topping ingredients: 3 large egg whites, 1 cup (200g) granulated sugar
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. In a large bowl, beat butter and granulated sugar until light and fluffy. Beat in eggs one at a time.
4. Add lemon zest and juice; mix well.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Drop by tablespoonfuls onto prepared baking sheet.
7. Bake for 12-14 minutes or until edges are lightly golden.
8. Allow cookies to cool completely before topping with meringue (see instructions below).
Meringue Topping:
1. Beat egg whites and granulated sugar until stiff peaks form.
2. Spoon meringue over cooled cookies.
Lemon Meringue Oatmeal Cookies
Brighten up your day with these refreshing cookies that combine the warmth of oatmeal with the brightness of lemon and the sweetness of meringue.
Ingredients:
– 2 1/4 cups rolled oats
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 2 large eggs
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 1/2 cup meringue topping (see note)
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together oats, flour, and sugar.
3. Add softened butter, eggs, lemon juice, and vanilla extract. Mix until a dough forms.
4. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
5. Bake for 12-14 minutes or until edges are lightly golden.
6. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Note: To make meringue topping, beat 1 cup egg whites and 1/2 cup granulated sugar until stiff peaks form.
Lemon Meringue Biscotti
Brighten up your breakfast or snack time with these citrusy and crunchy biscotti infused with the sweetness of lemon meringue. Perfect for dunking in coffee, tea, or hot chocolate.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons baking powder
– 1 teaspoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup meringue topping (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter, eggs, lemon zest, and lemon juice; mix until combined.
4. Divide dough into two portions. Shape each portion into a log about 12 inches long.
5. Bake for 25-30 minutes or until lightly golden.
6. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 300°F (150°C).
7. Slice biscotti into 1/2-inch thick slices. Place on baking sheet, leaving space between each slice.
8. Bake for an additional 10-12 minutes or until crispy.
9. Allow biscotti to cool completely before topping with meringue and serving.
Cooking Time: Total: 45-50 minutes
Almond Lemon Meringue Cookies
Almond Lemon Meringue Cookies Recipe
These buttery cookies infused with the brightness of lemon and crunch of almonds are a perfect treat to brighten up your day.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large egg whites
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon vanilla extract
– 1/4 cup sliced almonds
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and sugar.
3. Add softened butter and mix until a dough forms.
4. Beat in egg whites, lemon juice, and vanilla extract.
5. Fold in sliced almonds.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 1 inch apart.
7. Bake for 15-20 minutes or until lightly golden.
Yield: About 24 cookies
Cooking Time: 15-20 minutes
Lemon Meringue Spritz Cookies
These bite-sized cookies are perfect for a sunny day or any occasion that calls for a burst of citrusy joy. With their tender texture, tangy lemon flavor, and sweet meringue kisses, they’re sure to brighten up anyone’s mood.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1 egg
– 1 tsp grated lemon zest
– 2 tbsp freshly squeezed lemon juice
– 2 cups all-purpose flour
– 1/4 cup meringue powder (or 2 large egg whites)
– Colored sprinkles or nonpareils for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, lemon zest, and juice.
3. Gradually mix in flour until just combined.
4. Roll out dough on a lightly floured surface to about 1/4 inch thickness. Cut into shapes or use a cookie press for fun designs.
5. Place cookies on prepared baking sheet and bake for 12-15 minutes or until lightly golden.
6. Allow cookies to cool before drizzling with meringue mixture (see note).
Cooking Time: 12-15 minutes
Note: For the meringue topping, mix meringue powder with 1 tbsp water or whip egg whites until stiff peaks form. Drizzle over cooled cookies and garnish with colored sprinkles if desired.
Lemon Meringue Snickerdoodles
These chewy snickerdoodles are infused with the brightness of lemon zest and topped with a tangy meringue topping, creating a delightful combination of flavors and textures.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp cream of tartar
– 1/2 cup unsalted butter, softened
– 1 3/4 cups granulated sugar
– 2 large eggs
– 2 tbsp freshly squeezed lemon juice
– 1 tsp vanilla extract
– Lemon zest (about 1 tsp)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and cream of tartar. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time, followed by lemon juice and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture and mix until just combined.
5. Roll dough into balls, then flatten slightly onto prepared baking sheet.
6. Bake for 10-12 minutes or until edges are set.
7. Allow cookies to cool completely before topping with meringue (see below).
Meringue Topping:
– Beat 2 large egg whites and 1 tsp granulated sugar until stiff peaks form.
– Spread over cooled snickerdoodles.
Lemon Meringue Pumpkin Cookies (Seasonal Twist)
Brighten up your fall baking with these sweet and tangy cookies that combine the warmth of pumpkin spice with the brightness of lemon and the fluffiness of meringue.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1 tsp vanilla extract
– 1/2 cup lemon curd (homemade or store-bought)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in pumpkin puree, egg, and vanilla extract.
4. Gradually add the flour mixture and mix until just combined.
5. Roll out dough to 1/4 inch thickness. Cut into desired shapes.
6. Place cookies on prepared baking sheet and bake for 12-14 minutes or until lightly golden.
7. Allow cookies to cool completely before topping with lemon curd and dusting with confectioners’ sugar.
Cook Time: 12-14 minutes
Lemon Meringue Icebox Cookies
These chewy cookies are infused with the brightness of lemon zest and topped with a fluffy meringue topping, making them perfect for springtime celebrations or everyday snacking.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 2 teaspoons grated lemon zest
– 1 teaspoon vanilla extract
– 2 3/4 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– Meringue topping (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by lemon zest and vanilla extract.
3. Gradually mix in flour, baking powder, and salt.
4. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
5. Bake for 12-14 minutes or until lightly golden.
6. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Meringue Topping:
– 1 cup granulated sugar
– 2 large egg whites
– 1/2 teaspoon cream of tartar
Whisk ingredients together until stiff peaks form. Spread over cooled cookies and serve.
Cooking Time: 12-14 minutes
Summary
Get ready to brighten up your baking routine with these 21 zesty lemon meringue cookie recipes! From classic sandwich cookies to toasted thumbprints and melt-in-your-mouth shortbread, there’s a lemony treat for every taste bud. With options ranging from gluten-free and vegan to seasonal twists like pumpkin, you’re sure to find the perfect sweet treat to satisfy your cravings.
