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
Scale
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
