Imagine the classic tangy sweetness of lemon meringue pie, transformed into a perfectly portable, irresistible cookie that will make your taste buds dance with joy! These miniature delights combine the buttery softness of a shortbread cookie, the zesty punch of lemon curd, and the pillowy sweetness of toasted marshmallow meringue. Whether you're looking to impress guests at a summer party or simply craving a unique dessert experience, these Lemon Meringue Pie Cookies are about to become your new obsession – and trust us, one bite is never enough!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter, softened
- 1 egg white
- 1 cup lemon curd
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, using an electric mixer.
- Gradually add the all-purpose flour to the butter mixture, mixing until a soft, crumbly dough forms.
- Roll the dough into small 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Use your thumb or the back of a small spoon to create a gentle indentation in the center of each cookie.
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden and set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- Carefully transfer the cookies to a wire rack to cool completely.
- Once cooled, fill each cookie's center with a small dollop of lemon curd.
- Preheat the broiler in your oven to high.
- Top each lemon curd-filled cookie with a few mini marshmallows.
- Place the cookies under the broiler for 1-2 minutes, watching carefully, until the marshmallows are golden brown and toasted.
- Remove from the broiler and let the marshmallow meringue cool and set.
- Serve the cookies at room temperature and store in an airtight container for up to 3 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Use a measuring spoon or small ice cream scoop to create uniform cookie sizes.
- When creating the cookie indentation, use the back of a cold, slightly oiled spoon to prevent sticking.
- Watch the marshmallows carefully under the broiler – they can go from golden to burnt in seconds!
- For extra lemony flavor, add a small zest of lemon to your cookie dough.
- If you don't have a broiler, you can use a kitchen torch to toast the marshmallows.
- Make sure the cookies are completely cool before adding lemon curd to prevent soaking.
- Store cookies in a single layer to maintain their crisp texture and prevent sticking.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
