Introduction

Lemon Meringue Cookie Cups are a delightful twist on the classic tart, combining a soft sugar cookie base with tangy lemon curd and a fluffy, toasted meringue topping. These bite-sized treats are perfect for parties or when you want a sweet and tangy dessert that’s both impressive and easy to make.

A small white cake stand holds four mini lemon tarts, each with a crumbly light golden crust as the bottom and sides, a smooth, bright yellow lemon filling in the middle, and a fluffy white meringue topping with slight golden brown peaks on top. One tart is cut in half at the front, showing all three layers with clear texture contrasts: the crumbly crust, the shiny smooth lemon filling, and the airy meringue. The background is softly blurred with more tarts and lemons, and the surface beneath the cake stand is white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16.5 ounces refrigerated sugar cookie dough (1 roll)
⅓ cup all-purpose flour (spooned and leveled)
2 egg whites
3 tablespoons granulated sugar
1 cup lemon curd

Instructions

Step 1: Preheat the oven to 350°F (175°C). Liberally coat a mini muffin tin with nonstick cooking spray.
Step 2: In a large bowl, combine the sugar cookie dough and the all-purpose flour. Knead together until well blended.
Step 3: Shape the dough into one-inch balls. Press each ball into the bottom and up the sides of each muffin cup, forming a cup shape.
Step 4: Bake the cookie cups for 10 to 12 minutes or until the edges just start to turn golden brown.
Step 5: Remove the pan from the oven and let the cookie cups cool for at least 10 minutes. Gently twist each cup to remove it from the pan and place on a rack to cool completely.
Step 6: In a mixer bowl, whip the egg whites until foamy. Add the sugar one tablespoon at a time, continuing to whip until stiff peaks form. Set the meringue aside.
Step 7: Spoon the lemon curd into each cookie cup. If needed, press the center of the cups down with your thumb before spooning in the curd to create more space.
Step 8: Drop about one tablespoon of meringue on top of the lemon curd in each cup.
Step 9: Place the filled cups on a parchment-lined cookie sheet and carefully place under the broiler until the tips of the meringue start to show color, about 15 seconds. Watch closely to prevent burning. Alternatively, use a kitchen torch to brown the meringue.
Step 10: Let the cookie cups cool completely for at least one hour before serving. This allows the filling and meringue to set properly.

Tips & Variations

If you don’t have lemon curd, substitute with lemon jam or lemon-flavored curd from the store for convenience.
Use a kitchen torch instead of the broiler for more control over browning the meringue.
For extra flavor, add a teaspoon of lemon zest to the cookie dough before baking.

Storage

Store the finished cookie cups in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. The cookie crust may soften slightly over time. Avoid freezing as the lemon curd and meringue texture can be compromised.

How to Serve

The image shows five small lemon meringue tarts on a white cake stand with a textured surface. Each tart has three layers: a golden-brown crumbly crust at the bottom, a bright yellow smooth lemon filling in the middle, and a fluffy white meringue topping with some light brown toasted spots on top. The tarts are arranged close together, with three tarts in the front and two slightly blurred in the background. The setting includes a white marbled surface beneath the stand and a blurred, neutral-toned background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade sugar cookie dough instead of refrigerated dough?

Yes, homemade sugar cookie dough works well. Just make sure it’s chilled and firm enough to press into the muffin tins as cups.

How do I prevent the meringue from burning under the broiler?

Keep a close eye on the cups while under the broiler and only broil for a few seconds until the tips start to brown. Using a kitchen torch is often safer and gives you more control over the browning process.