Bright, buttery, and bursting with sunshine, Lemon Meringue Summer Cookies bring together everything you love about the classic pie in an irresistibly poppable treat. Imagine the tender snap of shortbread blending with a punchy lemon curd center and airy, toasted meringue that melts away—these cookies are pure summertime happiness in every bite. Perfect for garden parties, backyard picnics, or laid-back weekends with the ones you love, Lemon Meringue Summer Cookies will quickly become your new sunny day obsession.

Lemon Meringue Summer Cookies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Lemon Meringue Summer Cookies plays a starring role, ensuring you get rich, buttery, tangy, and sweet flavors in one magical mouthful. The lineup is refreshingly simple, but each item brings something special—whether it’s flavor, texture, or that signature burst of color.

Unsalted butter (1 cup, softened): Gives the shortbread its melt-in-your-mouth richness and delicate crumb.
Granulated sugar (1/2 cup for dough, 1/2 cup for meringue): Adds just enough sweetness and helps the cookies and meringue maintain structure.
Large egg yolks (2): Extra yolks add tenderness and a lovely golden hue to the cookie base.
Vanilla extract (1 teaspoon): Infuses warmth and rounds out the cookie’s flavor.
All-purpose flour (2 cups): The backbone of your cookie, providing just enough body to hold the curd and meringue.
Salt (1/4 teaspoon): A whisper of salt sharpens the buttery and citrusy notes—absolutely essential!
Lemon curd (1/2 cup): Either homemade or store-bought, this is where that electric lemony zing comes from.
Large egg whites (2): Whipped to glossy perfection, they form the cloud-light meringue.
Cream of tartar (1/4 teaspoon): Stabilizes the meringue to help it keep its beautiful shape after toasting.

How to Make Lemon Meringue Summer Cookies

Step 1: Prepare the Cookie Dough

Start with a large mixing bowl and cream together the softened butter and sugar until the mixture is pale and wonderfully fluffy. This important step ensures your cookies will be light, not dense, so give it a good 2-3 minutes of mixing. Once the mixture is whipped, add in those rich egg yolks and a splash of vanilla, then mix until smooth and combined.

Step 2: Add the Dry Ingredients

With your butter mixture ready, sprinkle in the flour and salt. Stir gently to bring the dough together without overmixing—stop as soon as you no longer see flour. The dough should be soft, a little tacky, and utterly tempting. If you sneak a little taste, I won’t tell!

Step 3: Shape and Bake the Cookies

Roll the dough into one-inch balls—about the size of a walnut—and set them on a parchment-lined baking sheet, keeping them a couple of inches apart so they have room to spread. Use your thumb or the back of a spoon to press a generous well in the center of each. Bake at 350°F for 12 to 14 minutes, or until the edges are kissed with golden brown. Let the cookies cool completely; patience here yields the perfect texture later.

Step 4: Fill with Lemon Curd

Once cooled, spoon that dazzling, sunshine-bright lemon curd into each cookie’s well. Homemade or store-bought works beautifully—just be generous! The lemon curd provides that punch of citrusy zing, making your Lemon Meringue Summer Cookies truly unforgettable.

Step 5: Make the Meringue

In a spotlessly clean bowl, whisk the egg whites with cream of tartar until foamy and opaque. Gradually add sugar, beating until you get those magical stiff peaks—think glossy and marshmallowy. Spoon or pipe the meringue snugly over the curd. This snowy crown is what gives the cookies their signature wow factor.

Step 6: Toast and Serve

Ready for some dramatic flair? Use a kitchen torch to gently toast the meringue until golden and fragrant (or, carefully broil for just a minute, watching closely). The result: Lemon Meringue Summer Cookies that are as stunning as they are delicious. Simply serve fresh and watch smiles light up the room!

How to Serve Lemon Meringue Summer Cookies

Garnishes

A little garnish can make your Lemon Meringue Summer Cookies look even more inviting. Try a sprinkle of finely grated lemon zest over the meringue tops for extra color and zing or add a tiny twist of candied lemon peel for elegance—these small touches really celebrate the citrusy core of this cookie.

Side Dishes

Pair these cookies with an easy fruit salad kissed with a hint of mint, a scoop of vanilla bean ice cream, or a refreshing glass of iced tea with fresh lemon. The creamy, cool treats and fruity flavors balance the cookies’ sweet-tart profile, making every bite feel like a laid-back, sun-dappled afternoon.

Creative Ways to Present

Lemon Meringue Summer Cookies shine on a tiered dessert stand at a picnic or garden party. For fun, serve them in cupcake liners or arrange them in a bright bakery box lined with yellow tissue for a stunning edible gift. Stack them with parchment squares in a pretty jar for your next hostess present—a sweet memory of summer that lingers well after the last crumb.

Make Ahead and Storage

Storing Leftovers

If you somehow end up with leftovers, store your Lemon Meringue Summer Cookies in a single layer in an airtight container. Pop a piece of wax paper between any layers (to keep the meringue pristine) and keep them in the fridge for up to three days—the flavors just keep getting better!

Freezing

To enjoy Lemon Meringue Summer Cookies well beyond the season, freeze the baked, unfilled cookies in an airtight container for up to three months. When ready to indulge, thaw at room temperature, fill with lemon curd, whip up the meringue, and toast just before serving for that freshly made taste.

Reheating

Since meringue doesn’t always love the oven, there’s no need to reheat these cookies! If you want to refresh the texture after chilling, let the cookies sit at room temp for about 20 minutes before serving, so the shortbread softens and all the flavors shine.

FAQs

Can I use store-bought lemon curd for Lemon Meringue Summer Cookies?

Absolutely! A good-quality store-bought lemon curd works beautifully and saves you time. If you’re in the mood to go homemade, it’ll add an extra layer of flavor, but the cookies are delicious either way.

How do I get my meringue stiff enough to hold its shape?

Start with a scrupulously clean mixing bowl and whisk. Adding cream of tartar helps stabilize your egg whites, and be sure to add sugar slowly once you reach soft peaks. Beat until the meringue becomes glossy and forms stiff peaks for luscious swoops that hold up beautifully.

Can these be made gluten free?

Yes, simply substitute a 1:1 ratio of your favorite gluten-free flour blend for the all-purpose flour. Make sure your blend includes xanthan gum for structure, so your Lemon Meringue Summer Cookies bake up perfectly tender.

Do I have to use a kitchen torch for the meringue?

No torch? No problem! Carefully broil the cookies on the top rack of your oven for about one minute, watching closely so the meringue doesn’t burn. It’ll brown beautifully and deliver that classic toasty flavor.

Why did my cookies spread too much in the oven?

If your dough became too soft, it might spread more during baking. Chilling the shaped cookie dough balls for 10–15 minutes in the fridge before baking can help them keep their perfect shape. Measure your flour carefully too!

Final Thoughts

There’s something irresistible about a treat that captures sunshine and sweetness in a single bite, and that’s exactly what you get with these Lemon Meringue Summer Cookies. Whether you make them for a friendly get-together or your own afternoon pick-me-up, I hope they become a cherished, summery staple in your kitchen. Give them a try and let a little sunshine into your day!

Lemon Meringue Summer Cookies Recipe