Irresistibly Easy Lemon Meringue Cookie Cups Recipe
Lemon Meringue Cookie Cups combine buttery shortbread shells, zesty lemon curd, and fluffy meringue for a delightful dessert experience.
Equipment
- Mixing bowl
- Mini muffin tin
- Saucepan
- Whisk
- Piping Bag
- kitchen torch
Ingredients
For the Cookie Cups
- 1 cup butter softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest freshly grated
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Lemon Filling
- 1 can sweetened condensed milk
- 1/2 cup lemon juice freshly squeezed
- 3 large egg yolks
For the Meringue Topping
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
How to Make Lemon Meringue Cookie Cups
- Cream the softened butter and sugar together in a mixing bowl until light and fluffy. Add the vanilla extract and lemon zest, mixing until incorporated. Gradually add flour and salt until a smooth dough forms.
- Preheat your oven to 350°F (175°C). Roll the dough into small balls and press them into a greased mini muffin tin. Bake for 12-14 minutes until golden brown. Allow to cool completely.
- In a saucepan over low heat, combine sweetened condensed milk, lemon juice, and egg yolks. Stir continuously for 5-7 minutes until thickened. Let cool slightly before filling cookie cups.
- Whip egg whites until foamy, add cream of tartar, and gradually incorporate sugar while whipping until stiff, glossy peaks form. This takes about 5-7 minutes.
- Fill the cooled cookie cups with lemon filling, then pipe meringue on top. Lightly toast meringue with a kitchen torch until golden.
Notes
Garnish with fresh berries for added color and flavor. Ensure all tools are grease-free for the best meringue results.