Lemon Meringue Cookie Cups

If you’re a fan of lemon meringue pie and bite-sized treats, you’re going to love these Lemon Meringue Cookie Cups! This dessert combines the tangy lemon flavor, creamy curd, and light meringue topping we all love in a lemon meringue pie but in an adorable, easy-to-serve cup form. Perfect for parties, tea times, or just an indulgent snack, these cookie cups are sure to be a hit. Here’s how to make them!

Ingredients You’ll Need:

For the Cookie Cups:

• 12 tbsp unsalted butter, softened
• 3/4 cup sugar
• 1 egg, room temperature
• 1 1/2 tsp vanilla extract
• 2 cups flour
• 1 tsp baking powder

For the Lemon Curd:

• 3/4 cup lemon juice (fresh is best!)
• 1 tbsp lemon zest
• 3/4 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 6 tbsp unsalted butter

For the Meringue:

• 4 egg whites
• 3/4 cup sugar
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract

Optional Topping:

• Dusting of powdered sugar
• Kitchen torch for browning meringue

Directions

1. Prepare the Cookie Cups
   Start by preheating your oven to 350°F (175°C). Grease a 12-cup muffin pan (or use a mini muffin pan for smaller bites). In a mixing bowl, combine softened butter and sugar and beat until creamy. Add the egg and vanilla extract, beating until just combined. Mix in flour and baking powder until you have a soft but not sticky dough.

   Scoop the dough into each muffin cup, pressing down with your fingers or a small spoon to create a cavity in each cup for the lemon curd filling later. Bake for 10-12 minutes, then cool for 10-15 minutes before transferring to a cooling rack.

2. Make the Lemon Curd
   To make a tangy lemon curd, combine lemon juice, zest, sugar, eggs, and an egg yolk in a double boiler. Whisk continuously until the mixture thickens (about 10 minutes). Remove from heat and stir in butter until melted and fully incorporated. Pour the curd into a jar or bowl, cover, and let it cool before refrigerating overnight or until fully set. For convenience, store-bought lemon curd can be used instead.
3. Prepare the Meringue
   For the fluffy, sweet topping, place egg whites, sugar, and cream of tartar in a double boiler and whisk until the sugar dissolves. Transfer the mixture to a stand mixer and beat on high for about 6 minutes or until stiff peaks form. Finally, add a splash of vanilla extract for extra flavor.
4. Assemble Your Cookie Cups
   Using a piping bag or spoon, fill each cooled cookie cup with lemon curd. Pipe the meringue on top, creating peaks if you like. For a classic touch, use a kitchen torch to lightly brown the meringue and add a dusting of powdered sugar if desired.

Tips and Tricks:

• Chill the Dough: If the cookie dough is too soft, chill it for 10 minutes to make it easier to handle.
• Make Ahead: Prepare the lemon curd a day in advance to save time on baking day.
• Meringue Torch Tip: If you don’t have a kitchen torch, you can skip this step, although browning the meringue does add a nice toasty flavor.

Nutrition Info:

• Servings: 12
• Calories: Approximately 190 kcal per serving

Why You’ll Love These Lemon Meringue Cookie Cups

These cookie cups are a perfect mix of tangy, creamy, and sweet, all packed into a single bite-sized treat. With their delicate presentation and rich flavors, Lemon Meringue Cookie Cups are bound to become your new favorite dessert for any occasion. Enjoy!