Name: Lemon Meringue Cookie Cups Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24
Cuisine: American
Ingredients: 16.5 ounces refrigerated sugar cookie dough (1 roll); ⅓ cup all-purpose flour, spooned and leveled; 2 egg whites; 3 tablespoons granulated sugar; 1 cup lemon curd

Get ready to brighten any day with these Lemon Meringue Cookie Cups! Each little cup is a beautifully buttery sugar cookie shell, brimming with luscious lemon curd and crowned with a cloud of toasted meringue. If you love lemon desserts or want to impress at your next gathering, these Lemon Meringue Cookie Cups are your new go-to treat—easy, adorable, and packed with zesty flavor in every single bite.

Lemon Meringue Cookie Cups Recipe - Recipe Image

Ingredients You’ll Need

Baking these Lemon Meringue Cookie Cups from scratch is delightfully simple, thanks to a short and sweet ingredient list. Each component plays a starring role: the dough becomes your crisp, golden cup; the lemon curd provides a burst of tartness; and pillowy meringue tops it off with light, elegant flair.

Refrigerated sugar cookie dough (16.5 ounces): The shortcut to those perfect, uniform cookie cups—no need to fuss with dough from scratch.
All-purpose flour (1/3 cup): Blends with the dough, giving it extra structure to hold the lemon curd and meringue without crumbling.
Egg whites (2): Whipped into meringue, they transform into that classic, fluffy, and slightly chewy topping everyone loves.
Granulated sugar (3 tablespoons): Sweetens and stabilizes the meringue, ensuring it whips up glossy and holds beautiful peaks.
Lemon curd (1 cup): The showstopper for the filling—homemade or store-bought works, as long as it’s full of bright lemon zing.
Nonstick cooking spray: Essential for ensuring your cookie cups pop right out of the mini muffin tin without sticking.

How to Make Lemon Meringue Cookie Cups

Step 1: Prepare the Mini Muffin Tin

Start by preheating your oven to 350°F and grabbing your trusty mini muffin tin. Generously coat each cup with nonstick spray—this makes all the difference when it’s time to release your Lemon Meringue Cookie Cups. You’ll thank yourself later!

Step 2: Mix the Cookie Dough

In a large mixing bowl, combine the refrigerated cookie dough with the all-purpose flour. Knead it together until completely blended. The added flour not only makes shaping easier, but it also keeps the cups sturdy enough to hold all the good stuff.

Step 3: Shape the Cookie Cups

Roll the dough into 1-inch balls and press them firmly into the bottom and up the sides of each muffin cup, making a little well in the center. Don’t worry if they look a bit rustic—once baked, they’ll be charmingly golden and perfectly bowl-shaped for your lemon filling.

Step 4: Bake and Cool

Pop the prepared muffin tin in the oven and bake for 10 to 12 minutes, or until the edges are just starting to turn golden brown. Resist the urge to remove them early; your patience will be rewarded with sturdy, delicious cookie cups. Let them cool in the pan for at least 10 minutes. Gently twist each cup to lift out, then transfer to a rack to cool completely.

Step 5: Whip Up the Meringue

Using a handheld or stand mixer, beat the egg whites until foamy. Add granulated sugar one tablespoon at a time, continuing to beat until stiff peaks form and the meringue is glossy and smooth. This luxurious meringue is going to create a truly showstopping finish.

Step 6: Fill Each Cup with Lemon Curd

If the centers of your cookie cups have puffed up, just press them down gently with your thumb to make plenty of space. Spoon a generous dollop of lemon curd into each cup, letting the citrusy aroma transport you right to dessert heaven.

Step 7: Top with Meringue and Toast

Drop a rounded tablespoon of meringue onto each lemon-filled cup. Arrange your Lemon Meringue Cookie Cups on a parchment-lined baking sheet, and quickly broil just until the meringue tips begin to brown—keep a close eye, as this happens fast! Alternatively, a kitchen torch can give you those lovely caramelized peaks.

Step 8: Let Them Set Before Serving

Allow the assembled cups to cool for at least an hour, so the filling firms up and the meringue sets perfectly. Now you’re ready to dazzle friends and family with every bite.

How to Serve Lemon Meringue Cookie Cups

Garnishes

Add an extra wow factor with garnishes! A sprinkle of finely grated lemon zest over each Lemon Meringue Cookie Cup brightens both flavor and presentation. For an elegant touch, a tiny twist of candied lemon peel or a plump fresh raspberry on top accentuates their sunny charm.

Side Dishes

Round out your dessert table with other fresh, seasonal treats. These cookie cups pair beautifully with sliced fresh fruit, a handful of berries, or a scoop of berry sorbet for a cool and colorful contrast. If you’re serving coffee or tea, these treats are the perfect sweet accompaniment to a warm mug.

Creative Ways to Present

Serve your Lemon Meringue Cookie Cups on a cake stand lined with pastel parchment for a springtime party—or tuck them in mini cupcake wrappers for an extra pop of color at showers or brunches. Arrange them in a circle for a “lemon sunburst,” or set them alongside whole lemons and edible flowers for a photo-ready platter.

Make Ahead and Storage

Storing Leftovers

If you find yourself with a few Lemon Meringue Cookie Cups left after the first round (which, trust me, is rare!), store them in a single layer inside an airtight container in the refrigerator. They’ll maintain their best texture and flavor if enjoyed within one to two days. For maximum freshness, you can also keep the components separate and assemble just before serving.

Freezing

You can freeze the baked cookie cups without filling them! Simply cool completely and tuck them into a zip-top bag or airtight container. When you’re ready to serve, thaw at room temperature and fill with lemon curd and freshly whipped meringue—you’ll have Lemon Meringue Cookie Cups in a snap.

Reheating

If the meringue has softened in the fridge, you can gently revive the texture: place the assembled cookie cups on a parchment-lined tray and broil briefly for a few seconds, just to re-toast the meringue. Be sure to watch closely—it only takes moments to bring back those signature golden peaks.

FAQs

Can I use homemade sugar cookie dough instead of refrigerated?

Absolutely! If you have a beloved sugar cookie recipe, feel free to use it for the base. Just make sure the dough is firm enough to hold its shape in the mini muffin tin for that classic Lemon Meringue Cookie Cup look and feel.

Is it possible to make these gluten-free?

Yes, simply substitute a gluten-free all-purpose blend for the flour and use gluten-free sugar cookie dough—store-bought or homemade. Everything else in the recipe naturally fits a gluten-free diet.

Can I make mini versions for a party?

You already are! The standard recipe uses a mini muffin tin, making bite-sized Lemon Meringue Cookie Cups that are absolutely perfect for parties, showers, or afternoon teas. For even smaller treats, use a mini tart pan or make the cookies thinner for a daintier presentation.

What’s the best way to keep the meringue from weeping?

Ensure you beat the egg whites to stiff, glossy peaks and add the sugar gradually. Broiling or torching the meringue helps set it, and storing the cups in a cool, dry place will minimize any weeping. Eat within a day or two for the freshest results.

Can I use store-bought lemon curd?

Definitely! Store-bought lemon curd saves lots of time and simplifies the whole process—just look for a brand with a bright, tart flavor. Of course, if you love making curd from scratch, homemade will always take these Lemon Meringue Cookie Cups to the next level.

Final Thoughts

If you’re in the mood for a treat that’s as cheerful as it is easy, give these Lemon Meringue Cookie Cups a try. Whether you’re whipping them up for a special occasion or just need a burst of sunshine on your dessert table, they’re guaranteed to delight. Happy baking!

Lemon Meringue Cookie Cups Recipe

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These delightful Lemon Meringue Cookie Cups feature a sugar cookie cup, homemade lemon curd filling, and a light, fluffy meringue topping. They are the perfect sunshine-filled treat for lemon lovers!

Author: Paula
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Sugar Cookie Cups:

16.5 ounces refrigerated sugar cookie dough (1 roll)
⅓ cup all-purpose flour, spooned and leveled

Meringue Topping:

2 egg whites
3 tablespoons granulated sugar

Lemon Curd Filling:

1 cup lemon curd

Instructions

Preheat Oven: Preheat oven to 350°F.
Prepare Muffin Tin: Liberally coat a mini muffin tin with nonstick cooking spray.
Prepare Cookie Cups: In a large bowl, combine cookie dough and all-purpose flour. Shape dough into one inch balls and press into muffin cups to form cup shapes. Bake for 10-12 minutes.
Cool Cookie Cups: Remove from oven, cool in pan for 10 minutes, then transfer to a rack to cool completely.
Whip Meringue: Whip egg whites until foamy, then gradually add sugar until stiff peaks form.
Fill Cups: Spoon lemon curd into cups, then top with meringue.
Brown Meringue: Place cups under the broiler briefly until meringue tips brown.
Cool and Serve: Let cups cool for at least an hour before serving.

Notes

Storage Information: Store components separately for best texture maintenance. If assembled, refrigerate in an airtight container and consume within 1-2 days. Bring to room temperature before serving for optimal flavor and texture.