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Lemon Meringue Cookie Cups Recipe

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4.6 from 106 reviews

These delightful Lemon Meringue Cookie Cups combine buttery sugar cookie shells with tangy lemon curd and a fluffy toasted meringue topping. Perfect for a refreshing and elegant dessert, they are easy to make using refrigerated dough and simple ingredients, finished with a quick broil for the signature golden meringue peaks.

Ingredients

Scale

Cookie Cups

  • 16.5 ounces refrigerated sugar cookie dough (1 roll)
  • ⅓ cup all-purpose flour (spooned and leveled)

Meringue

  • 2 egg whites
  • 3 tablespoons granulated sugar

Filling

  • 1 cup lemon curd

Instructions

  1. Preheat Oven: Preheat your oven to 350°F to prepare for baking the cookie cups.
  2. Prepare Muffin Tin: Liberally coat a mini muffin tin with nonstick cooking spray to ensure easy removal of the cookie cups.
  3. Combine Dough and Flour: In a large bowl, combine the refrigerated sugar cookie dough with the all-purpose flour. Knead together until well blended to create a workable dough.
  4. Shape Cookie Cups: Shape the dough into one-inch balls. Press each ball into the bottom and up the sides of each muffin cup to form a small cup shape.
  5. Bake Cookie Cups: Bake the cookie cups for 10 to 12 minutes or until the edges are just beginning to turn golden brown.
  6. Cool and Remove Cups: Remove from the oven and let them cool for at least ten minutes. Gently twist each cup to remove from the muffin tin and place them on a cooling rack to cool completely.
  7. Prepare Meringue: In a mixer bowl, whip the egg whites until foamy. Gradually add sugar one tablespoon at a time while continuing to whip until stiff peaks form. Set aside your meringue.
  8. Fill Cups with Lemon Curd: Spoon lemon curd into each cooled cookie cup. If needed, press the center down with your thumb to create more space for the filling.
  9. Top with Meringue: Drop about one tablespoon of meringue on top of the lemon curd in each cup.
  10. Brown the Meringue: Place the filled cups on a parchment-lined cookie sheet and place under the broiler just until the tips of the meringue start to show color. This should take about 15 seconds—watch carefully to avoid burning. Alternatively, you can use a kitchen torch to brown the meringue.
  11. Final Cooling: Allow the cookie cups to cool completely for at least an hour before serving so the filling and meringue set properly.

Notes

  • Watch the meringue closely while broiling as it can burn quickly, around 15 seconds typically.
  • If you have a kitchen torch, it’s easier to brown the meringue evenly without risk of burning.
  • Allow the cookie cups to fully cool so the lemon curd and meringue stabilize for best texture and flavor.
  • Use refrigerated sugar cookie dough for convenience, but chilling your shaped cups briefly before baking can prevent shrinking.

Keywords: lemon meringue, cookie cups, mini desserts, sugar cookie dough, lemon curd, meringue topping, easy desserts, baking, broiler

Find it online: https://kitchenbyclara.com/lemon-meringue-cookie-cups-recipe/