Lemon Meringue Cookie Cups: Amazing 10-Min Prep

Name: Lemon Meringue Cookie Cups: Amazing 10-Min Prep
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 cup lemon curd; 2 large egg whites; 1/2 cup granulated sugar; 1/4 teaspoon cream of tartar

by Jannet Lisa

4 de August de 2025

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Lemon Meringue Cookie Cups have a special place in my heart, reminding me of sunny afternoons and my grandma’s kitchen. These delightful little bites are a perfect fusion of a crisp, buttery cookie shell, a burst of tangy lemon curd, and a cloud of sweet, fluffy meringue. They’re so much easier than a full-sized lemon meringue pie, and honestly, I think they’re even cuter! If you’ve ever wondered what are lemon meringue cookie cups, they’re essentially bite-sized delights that capture all the classic flavors in a fun, portable package. Making these easy lemon meringue cookie cups is a joy, and the aroma that fills your home is simply divine. Let’s get cooking!

Why You’ll Love These Lemon Meringue Cookie Cups

These little desserts are a dream for so many reasons!

Incredible Taste: You get that perfect balance of buttery cookie, zesty lemon, and sweet meringue in every bite.
Quick Prep Time: With just 25 minutes of prep, you can whip these up surprisingly fast.
Family-Friendly Fun: Kids and adults alike adore these adorable, bite-sized treats.
Budget-Friendly Baking: Most ingredients are pantry staples, making them an affordable indulgence.
Portable Perfection: They’re ideal for picnics, parties, or just a special treat on the go.
Simply Delicious: These sweet lemon cookie cups offer a delightful taste experience that’s hard to beat.
Impressive Presentation: They look as good as they taste, perfect for making a statement without a lot of fuss.
A Lighter Treat: Compared to a full pie, these are wonderfully portion-controlled sweet lemon cookie cups.

Ingredients for Lemon Meringue Cookie Cups

Gathering these essential lemon meringue cookie cup ingredients is the first step towards baking these delightful treats. You’ll need the basics for a tender cookie base, plus the tangy filling and fluffy topping.

1 cup unsalted butter, softened – ensures a creamy, smooth dough
1/2 cup granulated sugar – for sweetness and structure in the cookie base
1 large egg – helps bind the cookie dough
1 teaspoon vanilla extract – adds a lovely warmth to the cookie flavor
2 cups all-purpose flour – the foundation for our crisp cookie shells
1/4 teaspoon salt – enhances all the other flavors
1 cup lemon curd – the star of our tangy filling; use store-bought or homemade
2 large egg whites – crucial for creating that airy, cloud-like meringue
1/2 cup granulated sugar – to sweeten and stabilize the meringue
1/4 teaspoon cream of tartar – helps the egg whites whip up beautifully

How to Make Lemon Meringue Cookie Cups

Follow these simple lemon meringue cookie cup instructions to create these delightful treats. The process is straightforward, combining a crisp cookie shell with a zesty filling and a sweet meringue topping, making these easy lemon meringue cookie cups a joy to bake.

Step 1: Preheat your oven to 350°F (175°C). Grease and flour your mini muffin tins really well to ensure the cookie cups don’t stick.
Step 2: In a large bowl, cream together the 1 cup unsalted butter, softened, and the 1/2 cup granulated sugar. Beat until the mixture is light and fluffy, and you can see it’s pale in color.
Step 3: Beat in the 1 large egg and 1 teaspoon vanilla extract until everything is thoroughly combined. The dough should smell wonderfully fragrant.
Step 4: In a separate bowl, whisk together the 2 cups all-purpose flour and 1/4 teaspoon salt. Gradually add these dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; you want a tender cookie.
Step 5: Now for the fun part of these lemon meringue cookie cup instructions! Press about 1 tablespoon of dough into each mini muffin cup, making sure to form a nice shell shape that goes up the sides.
Step 6: Bake for 10-12 minutes, or until the edges of the cookie cups are a beautiful golden brown. Let them cool in the tins for a few minutes before carefully removing them to a wire rack to cool completely.
Step 7: While your cookie cups are cooling, prepare the meringue. In a clean, dry bowl (seriously, no grease or yolk!), beat the 2 large egg whites and 1/4 teaspoon cream of tartar until soft peaks form.
Step 8: Gradually add the 1/2 cup granulated sugar, a tablespoon at a time, while continuing to beat. Keep beating until stiff, glossy peaks form – the meringue should hold its shape beautifully.
Step 9: Spoon the 1 cup lemon curd into the cooled cookie cups, filling them just to the brim.
Step 10: Top each lemon curd-filled cookie cup with a generous dollop of the fluffy meringue.
Step 11: For that perfect toasted meringue finish, you can either carefully torch the meringue with a kitchen torch or pop them back into the oven for an additional 2-3 minutes until the peaks are lightly browned. Watch them closely!

Pro Tips for the Best Lemon Meringue Cookie Cups

Want your lemon meringue cookie cups to be absolutely perfect? I’ve picked up a few tricks over the years that make all the difference:

Make sure your mixing bowls and whisk are spotlessly clean and dry when making the meringue; any trace of grease or yolk will prevent it from whipping up properly.
Chill the cookie dough for about 30 minutes before pressing it into the mini muffin tins. This helps the dough maintain its shape during baking, giving you crisper edges.
For that beautiful golden meringue, use a kitchen torch if you have one! It gives you more control and a lovely toasted flavor without overcooking the cookie base.

What’s the secret to perfect Lemon Meringue Cookie Cups?

The real secret to these tangy lemon meringue cookies is the combination of a buttery, crisp cookie base and a perfectly fluffy, stable meringue. Using cream of tartar is key for that fluffy texture, and ensuring your lemon curd is vibrant and zesty provides the perfect flavor contrast. For more baking tips, check out these focaccia bread secrets and recipes.

Can I make Lemon Meringue Cookie Cups ahead of time?

You can definitely prepare the cookie shells and the lemon curd a day in advance. Store the cooled cookie shells in an airtight container at room temperature, and keep the lemon curd chilled in the refrigerator. Assemble and top with meringue just before serving to keep everything fresh and crisp.

How do I avoid common mistakes with Lemon Meringue Cookie Cups?

A common pitfall is overmixing the cookie dough, which can make them tough. Mix just until combined. Another mistake is not ensuring your egg whites are completely free of yolk, which is crucial for whipping up a stable meringue. Also, be careful not to overbake the cookie cups!

Best Ways to Serve Lemon Meringue Cookie Cups

These delightful little treats are versatile and perfect for any occasion. For a beautiful dessert spread, arrange them alongside fresh berries like raspberries or blueberries. Their vibrant colors and flavors complement each other wonderfully. You can also serve them as a sweet finish to a brunch or tea party. If you’re looking for something similar but a bit more substantial, consider serving them alongside miniature lemon meringue tartlets; the flavor profile is divine, and it offers a different texture for guests. You might also enjoy these apple salad recipes for a refreshing side.

Nutrition Facts for Lemon Meringue Cookie Cups

Here’s a breakdown of the nutritional information for these delightful cookie cups, based on the recipe serving 24. These estimates can help you understand what you’re enjoying!

Serving Size: 1 cookie cup
Calories: 150
Fat: 8g
Saturated Fat: 5g
Protein: 2g
Carbohydrates: 18g
Fiber: 1g
Sugar: 15g
Sodium: 30mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.

How to Store and Reheat Lemon Meringue Cookie Cups

Proper storage is key to keeping your lemon meringue cookie cups tasting their best. Once completely cool, store the unfilled cookie shells in an airtight container at room temperature for up to 3-4 days. If you’ve already filled them with lemon curd but haven’t added the meringue, you can refrigerate them in a similar container for about 2 days. For longer storage, you can freeze the unfilled cookie shells for up to 3 months. Wrap them well in plastic wrap, then place them in a freezer-safe bag. To reheat, simply bring the shells to room temperature before filling and topping with meringue. If you’ve frozen filled cookie cups (without meringue), thaw them in the refrigerator overnight before adding the meringue topping.

Frequently Asked Questions About Lemon Meringue Cookie Cups

Can I make Lemon Meringue Cookie Cups with gluten-free flour?

Absolutely! For gluten-free lemon meringue cookie cups, you can substitute a good quality gluten-free all-purpose flour blend for the regular flour. Ensure the blend contains a binder like xanthan gum. The texture might be slightly different, but the flavor will still be amazing! You can find more tips on baking with alternative flours in our about me section.

What’s the difference between these and mini lemon meringue pies?

While they share similar flavors, mini lemon meringue pies typically have a traditional pastry crust, whereas these are built on a crisp, buttery cookie base. These cookie cups offer a delightful crunch that contrasts beautifully with the smooth lemon curd and fluffy meringue, making them a unique treat.

How do I find the best lemon meringue cookie cup recipe for beginners?

You’ve found it! This recipe is designed to be straightforward and forgiving, perfect for beginners. The key is to follow the steps carefully, especially regarding the meringue preparation and not overmixing the dough. You’ll achieve delicious sweet lemon cookie cups with this guide. For other easy recipes, check out our last recipes.

Can I use a different citrus flavor for these cookie cups?

You certainly can! While the classic is lemon, feel free to experiment with other citrus flavors. Lime or grapefruit curd would also be delightful in these cookie cups, creating a slightly different but equally delicious zesty experience. Just ensure your curd is not too runny.

Variations of Lemon Meringue Cookie Cups You Can Try

Once you’ve mastered the classic recipe, why not get creative with these delightful cookie cups? They’re so versatile, you can adapt them to suit different tastes and dietary needs, creating unique lemon meringue dessert cups.

Gluten-Free Delight: For those avoiding gluten, simply swap out the all-purpose flour for a good quality gluten-free baking blend. You might find the texture is a little different, but the bright lemon and sweet meringue flavors will still shine through beautifully.
Lime or Grapefruit Twist: Don’t limit yourself to just lemon! Try using lime curd or even grapefruit curd for a different citrusy zing. These variations offer a refreshing alternative and are just as delicious.
Toasted Coconut Crunch: Fold a couple of tablespoons of toasted shredded coconut into the cookie dough before pressing it into the muffin tins. This adds a wonderful nutty flavor and a subtle chewy texture that pairs perfectly with the lemon.
Berry Bliss: Top your lemon meringue cookie cups with a fresh raspberry or a few blueberries just before serving. The burst of berry sweetness complements the tangy lemon and fluffy meringue for a truly delightful combination.

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