Imagine the tang of fresh lemon, the airy sweetness of meringue, and the nostalgic crunch of graham crackers—all baked into one oversized, bakery-style cookie. These Lemon Meringue Pie Cookies are a tribute to the classic dessert, with a twist that’s perfect for casual snacking or wowing your family at the dessert table.
Think crispy edges, chewy middles, and a flavor profile that screams sunshine on a plate. They’re indulgent, comforting, and ridiculously easy to make.
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The Magic of Lemon Meringue Pie Cookies
Lemon meringue pie is a dessert icon, but let’s be real—making pie is a commitment! These cookies pack all the lemony, sweet, and buttery goodness of the pie into a fuss-free format. The addition of crushed meringue nests to the dough creates pops of light sweetness that mimic the pie’s signature topping. It’s like the perfect mash up of a pie and a cookie.
If you’ve got some lemons leftover, then you also have to try my recipe for Lemon Blueberry Sheet Cake!
Why You’ll Love Them
- Oversized Cookie Goals: Think bakery-style cookies big enough to satisfy any sweet tooth.
- All the Textures: Crispy on the outside, moist and chewy in the middle, with the occasional crunch from meringue pieces.
- Bright and Tangy: Fresh lemon juice and zest ensure every bite bursts with flavor.
How to Make Lemon Meringue Pie Cookies
Step 1: Cream the Base
Mix butter and sugars until light and fluffy. This creates the foundation for a cookie that’s rich yet soft.
Step 2: Add the Lemon Magic
Incorporate fresh lemon zest and juice for that unmistakable citrus zing. Don’t skimp on the zest—it’s where the real lemon flavor lives.
Step 3: Fold in the Meringue
Gently add crushed meringue nests. The goal? Sweet, airy pockets scattered throughout the dough.
Step 4: Bake to Perfection
Scoop large portions of dough and bake until the edges are golden. Remember, slightly underbaked centers = chewy perfection.
Tips for the Best Cookies
- Chill Out: Refrigerate the dough before baking for a firmer texture and less spreading.
- Fresh is Best: Use fresh lemons—bottled juice doesn’t cut it.
- Handle with Care: Don’t pulverize the meringue nests; the chunks are part of the charm.
Serving Ideas
Enjoy these cookies slightly warm, with their middles still a touch gooey, alongside a cup of tea or coffee. Their bright flavor also makes them a hit at spring brunches or summer picnics.
Storage Tips
Room Temp: Store in an airtight container for up to 5 days.
Frequently Asked Questions
I like the more subtle lemony flavour I get from using the lemon zest and juice, but if you would like a stronger flavour, then you can add a ½ teaspoon of lemon extract to the dough along with the vanilla.
Look for golden edges and a light golden colour all over the cookie. You don’t want to overbake them or the inside won’t be soft and moist.
These Lemon Meringue Pie Cookies aren’t just cookies—they’re a conversation piece, a slice of nostalgia, and the perfect marriage of pie and cookie. Bake a batch and let the citrusy aroma take over your kitchen.
Oh, and don’t forget to break one open while it’s still warm. That first bite? Pure joy.
Happy baking! 😊
Lemon Meringue Pie Cookies
Equipment
- 2 cookie sheets
- Parchment Paper
Ingredients
- 1 cup unsalted butter, softened (226 grams)
- 1¼ cups white granulated sugar (250 grams)
- ½ cup packed light brown sugar (100 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoons freshly squeezed lemon juice
- 2¾ cups all-purpose flour (344 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups graham cracker crumbs (150 grams)
- 1 cup crumbled meringue nests (60 grams)
Instructions
Make the Cookie Dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the graham cracker crumbs and gently mix in the crumbled meringue nests to avoid crushing them further.
Form the Cookies
- Using a ¼ cup measuring scoop or large cookie scoop, portion the dough into balls and place them on the prepared baking sheets, leaving about 3 inches between each cookie.
- Gently flatten each ball slightly with your hand.
Bake the Cookies
- Bake the cookies for 10-12 minutes, or until the edges are golden and set while the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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- Pro Tip: For extra lemon flavor, drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Mindy says
They really do taste like pie!