Description
These bright and zesty Lemon Meringue Summer Cookies capture the sunshine of summer in every bite. Buttery shortbread-style cookies cradle a vibrant lemon curd center, crowned with fluffy toasted meringue for the perfect balance of sweet and tangy. Ideal for picnics, garden parties, or just a sweet afternoon treat.
Ingredients
Units
Scale
Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Lemon Curd Filling:
- 1/2 cup lemon curd (homemade or store-bought)
Meringue Topping:
- 2 large egg whites
- 1/2 cup granulated sugar (for meringue)
- 1/4 teaspoon cream of tartar
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in egg yolks and vanilla extract until smooth.
- Combine Dry Ingredients: Stir in flour and salt until dough forms.
- Shape Cookies: Roll dough into 1-inch balls, place on baking sheet, and make an indent in the center of each.
- Bake Cookies: Bake for 12–14 minutes until lightly golden; allow to cool.
- Fill with Lemon Curd: Fill each indent with lemon curd.
- Make Meringue: Beat egg whites and cream of tartar until foamy; gradually add sugar and beat until stiff peaks form.
- Top with Meringue: Pipe or spoon meringue over lemon curd.
- Toast Meringue: Use a kitchen torch to lightly toast the meringue until golden. Serve fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 10g
- Sodium: 105mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 50mg