Lemon Meringue Cookie Cups Recipe
Introduction
Lemon Meringue Cookie Cups are a delightful twist on classic lemon meringue pie, offering a handheld treat that combines crisp sugar cookies, tangy lemon curd, and fluffy golden meringue. These bite-sized desserts are perfect for parties or a sweet snack anytime.
Ingredients
- 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1 tablespoon sugar
- 3/4 cup lemon curd, room temperature
Instructions
- Step 1: Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
- Step 2: Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
- Step 3: Using the end of a wooden spoon, carefully press into the center of each baked cookie to make a 1-inch-wide indentation.
- Step 4: In a medium bowl, beat egg whites and cream of tartar with an electric mixer on high speed until soft peaks form. Gradually add sugar, beating 1 to 2 minutes or until stiff peaks form.
- Step 5: Fill each cookie cup with about 1 tablespoon lemon curd. Top each with the beaten egg whites.
- Step 6: Bake 10 minutes or until meringue tops are golden brown. Store in refrigerator.
Tips & Variations
- Make sure the lemon curd is at room temperature before filling to prevent melting the meringue.
- Use a piping bag to neatly add the meringue topping for a more polished look.
- For added texture, sprinkle a little toasted coconut or finely chopped nuts on top of the meringue before baking.
Storage
Store the cookie cups in an airtight container in the refrigerator for up to 3 days. Reheat slightly in a low oven if desired, but avoid microwaving as it can deflate the meringue.
How to Serve
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 can be used. Just shape it into rounds that fit mini muffin cups and follow the same baking instructions.
What if I don’t have cream of tartar for the meringue?
You can substitute with a few drops of lemon juice or white vinegar to stabilize the egg whites and help achieve stiff peaks.
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Lemon Meringue Cookie Cups Recipe
- Total Time: 40 minutes
- Yield: 24 cookie cups 1x
Description
Delightful Lemon Meringue Cookie Cups featuring a buttery sugar cookie base filled with tangy lemon curd and topped with fluffy, golden meringue. Perfect as a bite-sized dessert that combines crisp cookies, zesty lemon, and sweet meringue for a refreshing treat.
Ingredients
Cookie Dough
- 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
Meringue
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1 tablespoon sugar
Filling
- 3/4 cup lemon curd, room temperature
Instructions
- Preheat Oven and Prepare Muffin Cups: Heat the oven to 350°F (175°C). Spray 24 mini muffin cups thoroughly with cooking spray to ensure cookies release easily after baking.
- Bake Cookie Dough: Remove the cookie dough rounds from the package tray. Place one cookie dough round into each of the prepared mini muffin cups. Bake for 12 to 15 minutes or until the cookies turn a light golden brown.
- Create Indentation for Filling: Once baked, use the end of a wooden spoon to carefully press into the center of each cookie, making a 1-inch-wide indentation to hold the lemon curd filling.
- Prepare Meringue: In a medium bowl, beat the egg whites and cream of tartar on high speed using an electric mixer until soft peaks form. Gradually add the sugar while continuing to beat for 1 to 2 minutes until stiff peaks form and the meringue is glossy.
- Assemble Lemon Meringue Cookie Cups: Spoon about 1 tablespoon of room temperature lemon curd into each cookie cup indentation. Then, top each filled cup with a generous dollop of the prepared meringue.
- Bake Meringue Tops: Return the muffin pan to the oven and bake for an additional 10 minutes or until the meringue tops turn a golden brown shade.
- Cool and Store: Remove from oven and allow the cookie cups to cool. Store in the refrigerator to keep the lemon curd and meringue fresh until serving.
Notes
- Use room temperature lemon curd for easy filling and best texture.
- Ensure egg whites are free of any yolk to achieve proper meringue peaks.
- For crispier cookies, bake until the edges are slightly more golden but avoid overbaking.
- Store in an airtight container in the refrigerator and consume within 3 days for best flavor and texture.
- You can use homemade lemon curd if preferred for a fresher homemade taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon meringue, cookie cups, lemon curd, dessert, sugar cookie dough, meringue topping, mini muffins
