If you’re craving a bright, delightful treat that perfectly balances tangy lemon and sweet softness, this Lemon Meringue Cookie Cups Recipe is your new best friend in the kitchen. Imagine a crisp, buttery cookie base hugging a luscious lemon curd filling, all crowned with a cloud-like golden meringue that melts in your mouth. It’s a little bite of sunshine that’s as charming to look at as it is to savor. Trust me, once you try this Lemon Meringue Cookie Cups Recipe, it will quickly become a favorite to bake again and again.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in crafting the perfect texture and flavor combination. From the buttery cookie base to the vibrant lemon curd and the silky, toasted meringue topping, these simple ingredients work in harmony to create magic.
- All-purpose flour: Provides the structure and crispiness for the cookie cups that hold everything together.
- Powdered sugar: Adds a delicate sweetness and tenderness to the cookie dough.
- Salt: Enhances flavor depth and balances the sweetness throughout.
- Unsalted butter: Gives the cookie cups their rich, buttery taste and tender crumb.
- Vanilla extract: Adds a smooth, aromatic note to the cookies.
- Fresh lemon juice: Delivers that fresh, zesty zing in the lemon curd filling.
- Lemon zest: Intensifies the lemon flavor with a bright citrus punch.
- Granulated sugar: Sweetens both the lemon curd and meringue to perfection.
- Egg yolks: Create the creamy, custard-like consistency of the lemon curd.
- Egg whites: Whipped into soft and then stiff peaks to build the fluffy, airy meringue topping.
- Cream of tartar: Stabilizes the egg whites for that perfect meringue structure.
How to Make Lemon Meringue Cookie Cups Recipe
Step 1: Prepare the Cookie Cups
Start by preheating your oven to 350°F (175°C) and lightly greasing a mini muffin tin or lining it with paper liners. This ensures your cookie cups won’t stick and will pop out easily once baked. Preparing the base properly sets the stage for the delightful filling!
Step 2: Make the Cookie Dough
In a medium bowl, blend the all-purpose flour, powdered sugar, and salt. Add softened butter and vanilla extract to the dry mix, then use a pastry cutter or your hands to work everything together into a dough. This dough should be firm yet pliable—perfect for shaping into cups.
Step 3: Shape and Bake the Cookie Cups
Roll the dough into small balls, roughly one tablespoon each, then carefully press them into the bottom and sides of each muffin cup. This forms the perfect little cups to cradle all the delicious filling. Bake them for 10-12 minutes until golden at the edges, then let them cool in the tin while you move on to the next step.
Step 4: Cook the Lemon Curd Filling
Whisk together fresh lemon juice, lemon zest, granulated sugar, and egg yolks in a small saucepan. Cook this mixture over medium heat, stirring constantly, until thick and custard-like, about 5 to 7 minutes. Once thickened, remove from heat and stir in cubed butter until velvety smooth. This tangy, creamy lemon curd is the heart of the Lemon Meringue Cookie Cups Recipe.
Step 5: Fill the Cookie Cups
Once the cookie cups have cooled, spoon about one tablespoon of the luscious lemon curd into each cup. Make sure the curd nestles nicely, filling each cup almost to the top but leaving room for the meringue.
Step 6: Prepare the Meringue Topping
In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, continuing to beat until stiff peaks develop. This process creates the light, airy meringue that will beautifully crown your cookie cups.
Step 7: Top and Bake the Meringue
Use a spoon to spread the meringue over the lemon-filled cookie cups, spreading it all the way to the edge. Create charming peaks with the back of the spoon to give the meringue that classic look. Bake the cookie cups for 5-7 minutes, just until the meringue turns a golden brown. Watch closely to avoid burning!
Step 8: Cool and Enjoy
Allow the Lemon Meringue Cookie Cups Recipe to cool completely before serving. This lets the meringue set perfectly and the flavors to meld beautifully. Now you’re ready to enjoy these irresistible little delights!
How to Serve Lemon Meringue Cookie Cups Recipe
Garnishes
Garnishing your cookie cups doesn’t have to be complicated. A tiny sprinkle of additional lemon zest on top adds a fresh burst of color and citrus aroma. You could also add a few edible flowers or a light dusting of powdered sugar for a sophisticated finish that makes them extra special.
Side Dishes
Pair these cookie cups with a simple cup of freshly brewed tea or a light, floral white wine to complement the tart lemon flavor. Fresh berries or a small bowl of whipped cream on the side can also make the experience even more indulgent and rounded.
Creative Ways to Present
For a stunning dessert display, arrange your cookie cups on a tiered serving tray with delicate doilies. You can also serve them in individual mini cupcake liners for easy handling at parties. Creating little lemon-themed party favors by wrapping each cup in cellophane and a ribbon makes a charming gift for friends and family.
Make Ahead and Storage
Storing Leftovers
These cookie cups are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Storing in a cool, dry place preserves the crispiness of the cookie cup and the delicate texture of the meringue.
Freezing
Because of the meringue topping, freezing these treats is not recommended as the texture of the meringue will be compromised. It’s much better to enjoy them fresh or store them for a short period.
Reheating
If you want to revive the crispiness of the cookie base after storage, pop the cups in a warm oven at about 300°F (150°C) for 3-4 minutes—just be careful not to melt the meringue topping during reheating. It’s best served at room temperature.
FAQs
Can I use store-bought lemon curd instead of making my own?
Absolutely! While homemade lemon curd has a fresher, more vibrant flavor, using good-quality store-bought lemon curd is a convenient shortcut that still tastes delicious in this recipe.
Is there a substitute for cream of tartar in the meringue?
If you don’t have cream of tartar, you can use a few drops of lemon juice or white vinegar to stabilize the egg whites. They both help achieve that perfect meringue texture without altering the flavor.
Can I make this recipe vegan or dairy-free?
Since the recipe relies heavily on eggs and butter, it’s challenging to make an exact vegan version. However, you could experiment with vegan butter and aquafaba (chickpea brine) for the meringue to try a dairy-free and egg-free alternative.
Why did my meringue weep or weep water after baking?
Meringue sometimes weeps if it’s underbaked or exposed to high humidity. To avoid this, make sure to bake it until just golden and cool the cookie cups in a dry environment before storing.
Can I use a regular muffin tin instead of a mini one?
You can, but baking times and portion sizes will vary. Larger cookie cups might need more baking time and could be trickier to keep perfectly shaped. Mini muffin tins give the perfect bite-sized Lemon Meringue Cookie Cups Recipe experience.
Final Thoughts
There’s something truly magical about making these Lemon Meringue Cookie Cups Recipe at home—it’s like capturing a sunny afternoon in a bite-sized dessert. Whether you’re baking for a special occasion or just to brighten your day, this recipe brings a perfect blend of flavors and textures that everyone will adore. I can’t wait for you to try it and share it with your loved ones!
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Lemon Meringue Cookie Cups Recipe
- Total Time: 50 minutes
- Yield: 12 cookie cups 1x
- Diet: Vegetarian
Description
These delightful Lemon Meringue Cookie Cups feature buttery cookie shells filled with tangy homemade lemon curd and topped with a fluffy, golden-browned meringue. Perfect as an elegant petite dessert for gatherings or a special treat, these cookie cups combine crisp, creamy, and light textures with refreshing citrus flavors in every bite.
Ingredients
For the Cookie Cups
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
For the Lemon Curd Filling
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 2 large egg yolks
- 2 tablespoons unsalted butter, cubed
For the Meringue Topping
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with paper liners to prepare for the cookie dough.
- Prepare the Cookie Dough: In a medium bowl, combine the flour, powdered sugar, and salt. Add the softened butter and vanilla extract. Use a pastry cutter or your hands to blend everything until a dough forms.
- Form the Cookie Cups: Roll the dough into small balls, about 1 tablespoon each. Press each ball into the bottom and sides of the prepared muffin tin cups, shaping into little cups. Bake for 10-12 minutes until the edges turn golden brown. Let them cool in the tin.
- Make the Lemon Curd: In a small saucepan, whisk together fresh lemon juice, lemon zest, granulated sugar, and egg yolks. Cook over medium heat, stirring constantly until thickened to a custard-like consistency (about 5-7 minutes). Remove from heat and whisk in cubed butter until smooth.
- Fill Cookie Cups: Spoon about 1 tablespoon of the lemon curd into each cooled cookie cup. Set aside for the meringue preparation.
- Prepare the Meringue: In a clean mixing bowl, beat egg whites and cream of tartar on medium speed using an electric mixer until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks are achieved.
- Top with Meringue: Spoon the meringue over each lemon curd-filled cookie cup, spreading it to the edges. Use the back of a spoon to create decorative peaks in the meringue.
- Bake Meringue Topping: Bake the cookie cups for 5-7 minutes until the meringue turns a light golden brown. Watch carefully so the meringue does not burn.
- Cool and Serve: Allow the cookie cups to cool completely before serving. Store any leftovers in an airtight container for up to 2 days.
Notes
- Make sure to soften the butter for the dough to achieve the best texture for the cookie cups.
- Constant stirring during the lemon curd cooking process prevents curdling and ensures a smooth texture.
- Use a clean bowl free of grease for whipping egg whites to ensure they reach stiff peaks.
- Do not overbake the meringue; it browns quickly and can become bitter if burnt.
- These cookie cups are best enjoyed the same day but can be stored refrigerated for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
