Lemon Meringue Pie Cookies

Name: Lemon Meringue Pie Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: * 1 tbs lemon zest, the zest of two lemons; * 1/2 cup (100g) granulated sugar; * 1/2 cup (100g) light brown sugar; packed; * 3/4 cup (170g) butter, room temperature; * 2 tsp vanilla; * 1 egg + 1 yolk; * 2 cups (240g) all purpose flour; * 1/2 tsp baking soda; * 1 tsp corn starch; * 1/2 tsp salt; * 1/3 cup Lemon curd, divided; recipe is on my page!; * 1/3 cup Marshmallow fluff, divided

13 steps

Prep:20minCook:15min

Lemon Meringue pie, but as cookies! Pies are a labour of love, but these cookies couldn’t be any easier! They have a lemony sugar cookie base with pockets of curd and marshmallow fluff that make this cookie unreal! This recipe is inspired by Lily P Crumbs 💜

Updated at: Wed, 16 Aug 2023 16:17:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories234.3 kcal (12%)

Total Fat11.4 g (16%)

Carbs30.4 g (12%)

Sugars16.5 g (18%)

Protein2.8 g (6%)

Sodium116.3 mg (6%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

1 Tbslemon zest

the z of

2lemons

est

½ cupgranulated sugar

½ cuplight brown sugar

¾ cupbutter

2 tspvanilla

240gall purpose flour

½ tspbaking soda

1 tspcorn starch

½ tspSalt

⅓ cupLemon curd

divided, recipe is on my page!

⅓ cupMarshmallow fluff

divided

Instructions

Step 1

1. Take the lemon zest and massage it into granulated sugar to release all the oils. The sugar should look like wet sand

Step 2

2. With a hand mixer mix the butter and sugars together until they are light in colour, about 2-3 minutes

Step 3

3. Using a rubber spatula, scrape down the sides of the bowl as needed

Step 4

4. Add the egg, egg yolk and vanilla to the bowl and beat until smooth and fluffy, another 2-3 minutes

Step 5

5. Add the flour, baking soda, corn starch and salt and mix with a rubber spatula until just incorporated

Step 6

6. Add half of the lemon curd and marshmallow fluff using small spoonfuls of lemon curd and marshmallow fluff into the dough and use a spatula or butterknife to swirl. Do not over mix, you want pockets of curd and fluff

Step 7

7. Scoop the cookies using a 1.5 ounce cookie scoop, and try to get fluff and curd in each scoop. As you scoop your cookies, add the other half of the fluff and curd ensuring each cooking has swirls of both

Step 8

8. Drop the cookies on a small parchment lined cookie sheet or parchment lined container.

Step 9

9. Place the cookie dough balls into the fridge to chill for at least 2 hours but up to 24 hours

Step 10

10. When ready to bake, preheat the oven to 350 degrees F and line a large cookie sheet with parchment paper

Step 11

11. Place the cookie dough balls onto the lined cookie sheet. If some of the fluff or curd slides off the dough ball, just use a spoon or small spatula to place it back on top the cookie.

Step 12

12. Bake for 12-14 minutes or until the edges are golden brown

Step 13

13. Allow to cool on the cookie tray for 3-5 minutes then move to a cooling rack to finish cooling completely before enjoying!