Hamdi Saidani Lemon Meringue Pie Cookies Recipe, a delightful treat that captures the essence of classic lemon meringue pie in a bite-sized form, serves 24 and takes approximately 45 minutes to prepare and bake. These cookies are light, airy, and bursting with tangy lemon flavor.
Try More Lemon Desserts Recipes:
💛 Why You’ll Love This Lemon Meringue Pie Cookies Recipe:
- Unique and Delicious: A fun twist on traditional cookies with a burst of lemon flavor.
- Easy to Make: The recipe is relatively simple to follow and doesn’t require any complicated techniques.
- Perfect for Special Occasions: These cookies are perfect for tea parties, showers, or any occasion where you want to impress your guests.
- Customizable: You can adjust the sweetness and tartness of the filling to your liking.
❓ What Is Lemon Meringue Pie Cookies Recipe?
Lemon Meringue Pie Cookies are shortbread cookies topped with a tangy lemon filling and a cloud-like meringue topping, mimicking the classic lemon meringue pie dessert.
🍋 Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 teaspoon salt
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tablespoon cornstarch
- 1/4 teaspoon lemon zest
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
🍪 Instructions:
- In a large bowl, whisk together flour, powdered sugar, and salt. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the dough together to form a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter.
- Place cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until lightly golden. Let cool completely on the baking sheet.
- In a saucepan, whisk together lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool completely.
- In a large bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, beating until stiff peaks form.
- Spoon a small amount of lemon filling onto each cooled cookie. Top with a dollop of meringue.
- Broil cookies for 1-2 minutes, or until the meringue is lightly golden brown. Let cool completely before serving.
💭 Recipe Tips:
- Chill the dough: Chilling the dough will make it easier to roll out.
- Don’t overmix: Overmixing the dough will make the cookies tough.
- Cool completely: Make sure the cookies are completely cool before adding the lemon filling and meringue.
- Use a piping bag: If you have a piping bag, you can use it to pipe the meringue for a more professional look.
- Make ahead: You can make the shortbread cookies ahead of time and store them in an airtight container at room temperature for up to 3 days.
🥂 What To Serve With Lemon Meringue Pie Cookies?
These cookies are perfect with a cup of tea or Lemon Meringue Pie Cocktail serve them with a scoop of Lemon Meringue Pie Dip for a decadent dessert.
🎚 How To Store Leftovers Lemon Meringue Pie Cookies?
- Refrigerator: Store leftovers lemon meringue pie cookies in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze leftovers lemon meringue pie cookies in an airtight container for up to 3 months.
🥵 How To Reheat Leftovers Lemon Meringue Pie Cookies?
- In The Microwave: Reheat individual leftovers lemon meringue pie cookies in the microwave on low power for up 40 seconds or until warmed through.
- In The Oven: Reheat leftovers lemon meringue pie cookies in a preheated oven at 350°F (175°C) for up 3-5 minutes or until warmed through.
FAQ’S
How do meringue pie cookies get their fluffy texture?
The fluffy texture of meringue pie cookies comes from properly whipping egg whites until stiff peaks form, which traps air and creates a light, airy consistency when baked.
Can I make meringue pie cookies without cream of tartar?
Yes, you can substitute cream of tartar in meringue pie cookies with a small amount of lemon juice or white vinegar to stabilize the egg whites and achieve the same fluffy texture.
Why do my meringue pie cookies turn out chewy?
Meringue pie cookies may become chewy if they are underbaked or exposed to too much humidity. Baking at a low temperature and letting them cool in the oven helps maintain their crisp texture.
How do I prevent meringue pie cookies from cracking?
To prevent cracking, bake meringue pie cookies at a low temperature (around 200°F or 90°C) and avoid sudden temperature changes, such as opening the oven door during baking.
Can I flavor meringue pie cookies with different extracts?
Yes, meringue pie cookies can be flavored with vanilla, almond, lemon, or coconut extract. Add a small amount during the whipping process for a delicious twist.
Why did my meringue pie cookies deflate?
Meringue pie cookies may deflate if the egg whites were not whipped to stiff peaks, if they were overmixed, or if they were exposed to humidity before or during baking.
Try More Lemon Desserts Recipes:
- Ina Garten Lemon Meringue Pie Recipe
- Jello Lemon Meringue Pie Recipe
- Lemon Meringue Pie Cocktail Recipe
Nutrition Facts
Serving Size: 1 Serving
- Calories: 475kcal
- Carbohydrates: 73g
- Protein: 5g
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 149mg
- Sodium: 308mg
- Fiber: 1g
- Sugar: 54g
- Vitamin C: 7mg
- Calcium: 63mg
- Iron: 1mg
Lemon Meringue Pie Cookies Recipe
Description
Lemon Meringue Pie Cookies Recipe, a delightful treat that captures the essence of classic lemon meringue pie in a bite-sized form, serves 24 and takes approximately 45 minutes to prepare and bake. These cookies are light, airy, and bursting with tangy lemon flavor.
Ingredients
Instructions
- In a large bowl, whisk together flour, powdered sugar, and salt. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the dough together to form a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter.
- Place cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until lightly golden. Let cool completely on the baking sheet.
- In a saucepan, whisk together lemon juice, granulated sugar, egg yolk, cornstarch, and lemon zest.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool completely.
- In a large bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, beating until stiff peaks form.
- Spoon a small amount of lemon filling onto each cooled cookie. Top with a dollop of meringue.
- Broil cookies for 1-2 minutes, or until the meringue is lightly golden brown. Let cool completely before serving.
Notes
- Chill the dough: Chilling the dough will make it easier to roll out.
Don’t overmix: Overmixing the dough will make the cookies tough.
Cool completely: Make sure the cookies are completely cool before adding the lemon filling and meringue.
Use a piping bag: If you have a piping bag, you can use it to pipe the meringue for a more professional look.
Make ahead: You can make the shortbread cookies ahead of time and store them in an airtight container at room temperature for up to 3 days.
