Lemon Meringue Cookie Cups
Difficulty: EasyServings
12
servingsPrep time
1
hourCooking time
12
minutesMy main squeeze are these cookie cups. These Lemon Meringue Cookie Cups are so yummy and easy to make! They take 10-12 minutes to bake.
Ingredients
- Cookie:
* 12 tbsp unsalted butter, softened
* 3/4 cup sugar
* 1 egg, room temp
* 1 1/2 tsp vanilla
* 2 cup flour
* 1 tsp baking powder- Lemon Curd:
* 3/4 cup lemon juice
* 1 tbsp lemon zest
* 3/4 cup granulated sugar
* 2 large eggs
* 1 large egg yolk
* 6 tbsp unsalted butter- Meringue:
* 4 egg whites
* 3/4 cup sugar
* 1/ tsp cream of tartar
* 1 tsp vanilla extract- Topping:
* Dusting of powder sugar, optional
* Kitchen torch, optional
Directions
- Preheat oven to 350° F. Grease a 12 cup muffin pan or a 24 mini muffin pan.
- Cookie: In a mixing bowl combine butter and sugar, beat till combine. Add eggs and extract. Beat till combine. Add in flour and baking powder and beat till fully combined. Dough will be soft, not sticky. You may chill for 10 minutes. Using a small cookie scoop fill each cup with cookie dough and press down making cavity. Bake for 10-12 minutes. Take out to cool for 10-15 minutes and remove from the pan onto a cooling rack.
- Lemon curd: using a double boiler, add lemon juice, lemon zest, eggs, yolk and sugar to top of double boiler and whisk constantly till it thickens. About 10 minutes. Remove from heat and add in butter and continue to stir till combine. Pour into glass jar and cover. Let cool for 15 minutes and refrigerate overnight or till it sets. I suggest making the curd the night before but you can also buy lemon curd which will work!
- Meringue: While cookies cool whisk egg whites, sugar and cream of tartar over a double boiler till sugar dissolves. In a stand-in mixer bowl beat meringue with whisk attachment for 6 minutes on high speed till stiff peaks form. Add in vanilla extract.
- Assemble: Using a piping bag pipe lemon curd into cookie cup. Pipe on meringue.
Recipe Video
