Are you ready to brighten up your day with a burst of citrusy flavor? Look no further! In this article, we’re diving into the world of lemon meringue cookies and bringing you 20 irresistible recipes that are sure to satisfy your sweet tooth. From classic shortbread to innovative macarons, each cookie is packed with the tangy zest of fresh lemons and topped with a fluffy meringue topping.
In this collection, we’re featuring an array of flavors and textures to suit every taste and dietary preference. Whether you’re in the mood for chewy sandwich cookies or crumbly shortbread, there’s something here for everyone. So go ahead, get baking, and let the sunshine state of citrus fill your kitchen with warmth and joy!
Classic Lemon Meringue Cookies
Brighten up your cookie jar with these tangy and sweet treats that combine the flavors of lemon zest, sugar, and meringue.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tbsp freshly squeezed lemon juice
– 1 tsp grated lemon zest
– Meringue topping (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and sugar in a medium bowl.
3. In a separate bowl, whisk together butter, eggs, lemon juice, and lemon zest.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Roll out dough on a floured surface to about 1/4 inch thickness.
6. Cut into desired shapes using a cookie cutter.
7. Place cookies on prepared baking sheet and bake for 12-15 minutes, or until lightly golden.
8. Allow cookies to cool before topping with meringue (see below).
Meringue Topping:
– 1 cup granulated sugar
– 2 large egg whites
Whisk together sugar and egg whites until stiff peaks form. Spread over cooled cookies and bake at 350°F (180°C) for an additional 5-7 minutes, or until lightly browned.
Chewy Lemon Meringue Sandwich Cookies
These chewy lemon cookies are sandwiched with a dollop of fluffy meringue, providing a delightful contrast of textures and flavors. Perfect for a sweet treat or as a unique dessert option.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup unsalted butter, at room temperature
– 3/4 cup granulated sugar
– 1/2 cup freshly squeezed lemon juice
– 1 egg
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– Meringue topping (see below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, sugar, and baking powder in a medium bowl.
3. In a large bowl, cream butter and lemon juice until light and fluffy.
4. Beat in egg and mix until combined.
5. Gradually add dry ingredients to wet ingredients and mix until a dough forms.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet.
7. Bake for 12-14 minutes or until lightly golden.
8. Allow cookies to cool completely before sandwiching with meringue topping.
Meringue Topping:
1. Beat 2 egg whites and 1/4 cup granulated sugar until stiff peaks form.
2. Sandwich a dollop of meringue on top of each cooled cookie.
Cook Time: 12-14 minutes per batch
Gluten-Free Lemon Meringue Cookies
Brighten up your day with these tangy and sweet cookies, perfect for a quick snack or dessert.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/2 teaspoon lemon zest
– 2 large egg whites
– 1 tablespoon freshly squeezed lemon juice
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar, granulated sugar, salt, and baking soda.
3. In a separate bowl, whisk together egg whites and lemon zest until frothy.
4. Add lemon juice to the egg mixture and whisk until combined.
5. Gradually add dry ingredients to wet ingredients and mix until a dough forms.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-14 minutes or until lightly golden.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes
Vegan Lemon Meringue Cookies
Vegan Lemon Meringue Cookies: A Sweet Treat with a Burst of Citrus Flavor
These chewy cookies are infused with the brightness of lemon and topped with a fluffy vegan meringue topping, making them perfect for a sweet treat any time of day.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted vegan butter, softened
– 1/4 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 2 tablespoons lemon juice
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– Pinch of salt
– Vegan meringue topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and confectioners’ sugar.
3. Add softened butter, lemon juice, vanilla extract, and baking powder. Mix until a dough forms.
4. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
5. Cut into desired shapes using a cookie cutter.
6. Place cookies on prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 12-15 minutes or until edges are lightly golden.
Vegan Meringue Topping:
– 1 cup aquafaba (liquid from canned chickpeas)
– 1 tablespoon cream of tartar
– 1/4 cup granulated sugar
Whisk all ingredients together until stiff peaks form. Spread meringue topping over cooled cookies and serve.
Cooking Time: 12-15 minutes per batch
Lemon Meringue Thumbprint Cookies
Brighten up your day with these tangy and sweet Lemon Meringue Thumbprint Cookies, featuring a burst of citrus flavor and a crispy meringue topping.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tbsp freshly squeezed lemon juice
– Meringue topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Add lemon juice and mix well.
5. Gradually add the dry ingredients to the wet ingredients and mix until combined.
6. Roll dough into balls, about 1 inch (2.5 cm) in diameter. Place on prepared baking sheet, leaving 2 inches (5 cm) of space between each cookie.
7. Bake for 12-14 minutes or until edges are lightly golden.
Meringue Topping:
– 3 large egg whites
– 1 cup granulated sugar
Beat egg whites and sugar until stiff peaks form. Spread over cookies while still warm.
Lemon Meringue Macarons
Brighten up your dessert table with these tangy and sweet lemon meringue macarons, perfect for springtime celebrations or anytime you need a burst of citrus flavor.
Ingredients:
– 1 1/2 cups (190g) almond flour
– 1 1/2 cups (200g) confectioners’ sugar
– 3 large egg whites
– 1/2 cup (120g) granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– Meringue topping (see below)
Instructions:
1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour and confectioners’ sugar.
3. In a large bowl, whip egg whites until stiff peaks form. Gradually add granulated sugar and whip until combined.
4. Add lemon zest and juice to the egg mixture; fold gently.
5. Sift the almond flour mixture over the egg mixture; fold until combined.
6. Pipe small circles onto the prepared baking sheet.
7. Allow macarons to sit at room temperature for 30 minutes to form a skin.
8. Bake for 15-20 minutes or until firm and lightly golden.
Meringue Topping:
1. Whip 2 large egg whites with 1 cup (200g) granulated sugar until stiff peaks form.
2. Spread meringue over cooled macarons.
3. Return to oven at 350°F (180°C) for an additional 5-7 minutes or until lightly golden.
Cooking Time: 20-25 minutes
Lemon Meringue Butter Cookies
Brighten up your day with these bite-sized Lemon Meringue Butter Cookies, infused with the brightness of lemon zest and the sweetness of meringue.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup meringue topping (see below)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and lemon juice.
4. Gradually mix in the flour mixture until a dough forms.
5. Roll out dough to 1/8 inch thickness. Cut into desired shapes.
6. Place cookies on prepared baking sheet, leaving 1 inch space between each cookie.
7. Bake for 12-15 minutes or until lightly golden.
Meringue Topping:
– 2 large egg whites
– 1 cup granulated sugar
Beat egg whites and sugar until stiff peaks form. Spread over cooled cookies before serving.
Lemon Meringue Shortbread Cookies
These sweet and crumbly shortbread cookies are elevated by the addition of lemon zest, juice, and a fluffy meringue topping. Perfect for a sunny afternoon or as a refreshing dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 2 tablespoons lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/2 teaspoon salt
– 1/4 cup granulated sugar (for meringue topping)
– 2 large egg whites
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter and mix until a dough forms. Stir in lemon zest and juice.
3. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes.
4. Place cookies on prepared baking sheet and bake for 18-20 minutes, or until lightly golden.
5. For meringue topping, beat egg whites and granulated sugar until stiff peaks form. Spread over cooled cookies.
Cooking Time: 18-20 minutes
Lemon Meringue Sugar Cookies
Brighten up your day with these sweet and tangy sugar cookies infused with the brightness of lemon zest and topped with a fluffy meringue topping.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 tsp grated lemon zest
– Meringue topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt. Set aside.
3. Beat butter and sugar until light and fluffy. Add egg and mix well.
4. Gradually add flour mixture and lemon zest; mix until combined.
5. Roll out dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes.
6. Place cookies on prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 12-14 minutes or until lightly golden.
Meringue Topping:
– 3 large egg whites
– 1 cup granulated sugar
Beat egg whites and sugar until stiff peaks form. Spread over cooled cookies.
Lemon Meringue Crinkle Cookies
Lemon Meringue Crinkle Cookies: A Bright and Cheery Treat
These tender cookies are infused with the brightness of lemon zest and topped with a fluffy meringue topping, creating a delightful combination that’s perfect for any occasion.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1 large egg
– 1 tbsp freshly squeezed lemon juice
– 1 tsp lemon zest
– Meringue topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and lemon juice.
4. Gradually add dry ingredients and mix until just combined.
5. Fold in lemon zest.
6. Roll dough into balls and flatten slightly on the prepared baking sheet.
7. Bake for 12-14 minutes or until edges are lightly golden.
Meringue Topping:
1. Beat 2 large egg whites and 1 tsp granulated sugar until stiff peaks form.
2. Spread meringue topping over warm cookies immediately after baking.
3. Return to oven and bake for an additional 5-7 minutes, or until meringue is lightly browned.
Cooking Time: 18-20 minutes total
Lemon Meringue Drop Cookies
These bite-sized cookies are bursting with citrusy flavor and topped with a fluffy meringue topping, making them the perfect treat for any occasion.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 tsp freshly squeezed lemon juice
– 1/2 cup meringue topping (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and baking powder. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in egg and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until edges are lightly golden.
7. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack.
Cooking Time: 12-15 minutes
Lemon Meringue Pinwheel Cookies
These vibrant cookies combine the brightness of lemon with the sweetness of meringue, wrapped up in a convenient pinwheel shape. Perfect for a quick dessert or snack, these cookies are sure to bring a smile to anyone’s face.
Ingredients:
– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon freshly squeezed lemon juice
– 1 cup meringue topping (store-bought or homemade)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy. Add flour, baking powder, and salt; mix until just combined.
3. Stir in lemon juice.
4. Roll out dough on a lightly floured surface to about 1/8 inch thickness. Spread meringue topping evenly over the center third of the dough, leaving a 1-inch border on either side.
5. Fold the sides of the dough over the filling and roll into a tight log shape. Slice into 1/2-inch thick pinwheels.
6. Place cookies on prepared baking sheet, leaving about 1 inch between each cookie.
7. Bake for 18-20 minutes or until lightly golden.
Cooking Time: 18-20 minutes
Lemon Meringue Biscotti
Brighten up your morning with these citrusy biscotti infused with the sweetness of lemon meringue.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (120ml) unsalted butter, softened
– 2 large eggs
– 1 tablespoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, baking powder, and salt.
3. In a large bowl, cream butter and eggs until light and fluffy. Add lemon zest and juice; mix well.
4. Gradually add dry ingredients to wet mixture; mix until a dough forms.
5. Roll out dough to 1/2-inch (12mm) thickness. Cut into desired shapes.
6. Bake for 20-25 minutes, or until lightly golden.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Lemon Meringue Spritz Cookies
Add a burst of citrusy freshness to your cookie game with these Lemon Meringue Spritz Cookies. With a hint of lemon zest and a sweet meringue topping, these buttery cookies are sure to brighten up any gathering.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– Lemon zest from 1 lemon (about 1 tablespoon)
– Confectioners’ sugar, for dusting
– Meringue topping (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.
3. Gradually mix in flour, baking powder, and salt.
4. Add lemon zest and mix until combined.
5. Drop by tablespoonfuls onto prepared baking sheet.
6. Bake for 12-14 minutes or until lightly golden.
Meringue Topping:
– 1 cup confectioners’ sugar
– 2 tablespoons unsalted butter, softened
– 1/4 teaspoon salt
– 1/2 cup heavy cream
Whisk all ingredients together until stiff peaks form. Drizzle over cooled cookies.
Lemon Meringue Snowball Cookies
Brighten up your holiday season with these bite-sized treats that combine the classic flavors of lemon and vanilla with a sweet meringue topping.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup powdered sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tablespoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, powdered sugar, and salt.
3. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time.
4. Gradually mix in the lemon zest and juice. Stir in the flour mixture until a dough forms.
5. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes.
6. Place cookies on prepared baking sheet, leaving about 1 inch space between each cookie.
7. Bake for 12-14 minutes or until edges are lightly golden.
8. Allow cookies to cool completely before dusting with confectioners’ sugar.
Cooking Time: 12-14 minutes
Lemon Meringue Linzer Cookies
Elevate the traditional Linzer cookie with a burst of citrusy flavor and a sweet meringue topping.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 large egg
– 1 tablespoon freshly squeezed lemon juice
– 1 cup meringue topping (store-bought or homemade)
– Lemon zest, for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add softened butter and granulated sugar; beat until a dough forms.
4. Roll out dough on a lightly floured surface to about 1/8 inch thickness.
5. Cut into desired shapes (e.g., hearts or squares).
6. Place cookies on prepared baking sheet, leaving 1 inch space between each cookie.
7. Bake for 18-20 minutes or until edges are lightly golden.
8. Allow cookies to cool completely before topping with meringue and garnishing with lemon zest.
Cooking Time: 18-20 minutes
Lemon Meringue Rugelach
Rugelach is a classic Jewish pastry that’s perfect for any occasion. By adding a burst of citrusy lemon curd and topping it with a fluffy meringue, this recipe takes the traditional triangle-shaped treat to new heights.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup lemon curd (homemade or store-bought)
– 1 cup confectioners’ sugar
– 2 large egg whites
– 1 tablespoon granulated sugar
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry to a thickness of about 1/8 inch.
2. Spread lemon curd evenly over the center of the dough, leaving a 1-inch border around the edges.
3. Fold the edges up over the filling, forming a triangle.
4. In a small bowl, whisk together confectioners’ sugar and egg whites until stiff peaks form.
5. Spoon meringue mixture over the rugelach, spreading it evenly to cover the entire surface.
6. Bake for 20-25 minutes, or until pastry is golden brown and meringue is puffed.
Cooking Time: 20-25 minutes
Lemon Meringue Sandwich Cookies with Raspberry Filling
Brighten up your day with these tangy and sweet cookies that combine the freshness of lemon with the tartness of raspberry. These sandwich cookies are a delightful twist on classic shortbread, with a burst of citrusy flavor in each bite.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup raspberry jam
– Meringue topping (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy. Add flour, baking powder, lemon zest, and lemon juice; mix until just combined.
3. Roll out dough on a lightly floured surface to about 1/4 inch thickness. Cut into desired shapes.
4. Bake for 18-20 minutes or until edges are golden brown.
5. Allow cookies to cool completely before sandwiching with raspberry jam and topping with meringue.
Meringue Topping:
– 3 large egg whites
– 1 cup granulated sugar
Whisk together egg whites and sugar until stiff peaks form. Spread on cooled cookies.
Lemon Meringue Cookies with White Chocolate Drizzle
Lemon Meringue Cookies with White Chocolate Drizzle: A sweet and tangy treat that combines the brightness of lemon zest with the richness of white chocolate.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large egg whites
– 1 tsp lemon zest
– 2 tbsp freshly squeezed lemon juice
– White chocolate chips or chopped white chocolate
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar.
3. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg whites and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Drop by tablespoonfuls onto prepared baking sheet.
6. Bake for 12-15 minutes or until edges are lightly golden.
7. Drizzle with melted white chocolate while still warm.
Cooking Time: 12-15 minutes
Lemon Meringue Cookies with Pistachio Crust
Brighten up your day with these tangy and sweet cookies featuring a crunchy pistachio crust and a burst of citrus flavor from the lemon meringue filling.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup confectioners’ sugar
– 1/4 cup finely chopped pistachios
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
– Meringue topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and pistachios.
3. Add the softened butter and mix until a crumbly mixture forms.
4. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
5. Cut into desired shapes using a cookie cutter.
6. Bake for 18-20 minutes or until edges are lightly golden.
7. Allow cookies to cool before topping with meringue and baking for an additional 5-7 minutes.
Meringue Topping:
– 1 cup granulated sugar
– 2 large egg whites
– 1 teaspoon cream of tartar
Whisk ingredients together until stiff peaks form. Spread over cooled cookies and bake as instructed above.
Summary
Get ready to pucker up and indulge in the sweet and tangy world of lemon meringue cookies! This collection of 20 irresistible recipes offers a variety of twists on the classic, from sandwich cookies to thumbprint treats. Discover unique flavor combinations like raspberry filling and pistachio crust, or try your hand at vegan or gluten-free versions. Whether you’re a cookie novice or a seasoned baker, there’s something for everyone in this zesty lineup. So go ahead, get baking, and let the bright citrusy goodness brighten up your day!
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