Last updated on June 13th, 2025.
Craving something zesty and sweet to tantalize your taste buds? Look no further than these delightful lemon curd cookies with meringue! Bursting with citrusy flavor and topped with crispy meringue cookies, these cookies will surely add pazazz to your baking repertoire. Whether you’re hosting a tea party or simply satisfying your sweet tooth, these lemon curd cookies are bound to impress.
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Why you will love this recipe
- This is not just another cookie; it is a creative way to serve a few iconic recipes rolled into one beautiful, unique treat.
- The perfect combination of textures. These are not the typical lemon curd thumbprint cookies; they combine textures and flavors: buttery shortbread-style cookies topped with crispy, sweet meringue and filled with tangy, sweet, and tart lemon curd filling.
- This is the perfect cookie for lemon lovers. The sweetness of the meringue enhances the bursting of lemon flavors, making these cookies their new favorite.
For more lemon desserts, check out this Limoncello Tiramisu, this Ciambellone, and this Lemon Blackberry Cake.
Ingredients
The complete lemon curd cookie recipe, including the measurements and full instructions, can be found in the recipe card below.
- Egg whites. For the meringue. Use the egg yolks to make some creamy lemon curd.
- Cream of tartar.
- Sugar.
- A pinch of salt.
- Lemon curd. Or any other fruit curds like Raspberry Curd and Strawberry Curd, you can also use a store-bought curd.
- Vanilla extract.
- Pate Sablee dough. You can also use Pate Sucree or Pasta Frolla dough.
- Sultan Tip (affiliate). It’s what gives us the ruffled meringue rings. If you do not have it, use simple pipe circles with a regular tip.
How to Make Lemon Curd Cookies
Make the Meringue
- In a clean bowl of a stand mixer fitted with the whisk attachment, whip the egg white, cream of tartar, and salt until frothy.
- With the mixer on high speed, gradually add the sugar, waiting about 10-15 seconds between each addition.
- Keep whipping on high until you have a stiff, shiny meringue.
- Fill a large piping bag fitted with the Sultan tip with the meringue and pipe the rings over a cookie sheet lined with parchment paper. Bake.
Bake the Cookie Dough
- Roll the dough between two large pieces of parchment paper into a 1/4-inch thick.
- Cut the dough using a round cookie cutter.
- Place each circle on a baking tray lined with parchment paper. Prick the top of the cookies with a toothpick and Bake.
- Remove the cookies from the oven and transfer them to a wire rack or a cooling rack in a single layer to cool.
Assemble
It is best to assemble the cookies before serving and when all compounded have completely cooled.
- Top a sable cookie with the meringue cookie.
- Fill a pastry bag with the lemon curd, and pipe the tangy lemon curd at the center of each cookie.
Tips and Variations
- The meringue takes about two hours to bake; you can make the lemon curd and dough as it bakes or up to five days in advance. It is a good idea to plan. I have the ultimate guide on How To Make Meringue, including tips and troubleshooting.
- Also, you can skip baking the meringue and pipe it directly onto the cookies, use a kitchen torch to torch it, and then fill it with the curd.
- Use an electric mixer and a large bowl if you don’t have a stand mixer.
- For best results, do not use the paddle attachment when making the meringue; it will not whip.
- Experiment with different flavored curds like this Orange Curd, this Meyer Lemon Curd, and this Lime Curd (for a strong tangy kick).
- Add lemon zest from one lemon to the dry ingredients for a more enhanced lemon flavour when making the cookie dough.
- Chill dough is easier to work with; if the cookie dough is too sticky to be removed, place it back in the refrigerator to cool for 15-20 minutes.
Tips for piping the meringue
- Take your time when whipping the meringue into a very stiff, shiny meringue. The more stable it is, the easier it is to pipe.
- Hold the bag about 1/4-inch above the pan and gently squeeze.
- To disconnect the bag from the meringue after piping, use the fingers of your free hands to press the parchment paper from the sides of the meringue.
- Twist the bag as you lift it to disconnect.
- The longer you squeeze, the wider/bigger the rings are.
Store
The meringue, shortbread cookies, and lemon curd can be made beforehand and stored individually. The meringue and cookies can be kept at room temperature for up to five days, and the curd in an airtight container for up to five days.
These lemon cookies are best enjoyed fresh but can be stored in the refrigerator for up to 3 days. The meringue and cookie might get softer with time due to the moisture from the lemon curd.
To freeze: the meringue can not be frozen, but it can be store for up to two month at room temperature. The shortbread cookies can be frozen for up to 4 months in a freeze bag.
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Lemon curd Cookies with Merigue
Ingredients
- 4 Large Egg Whites (120g)
- 1/4 TSP Salt
- 1/4 TSP Cream of Tartar
- 1 teaspoon Vanilla extract
- 1 Cup White Sugar (200g)
- 1 recipe Pate Sablee
- 1 recipe Lemon curd
Instructions
To Make The Meringue
- Preheat oven to 225F. Line 2 baking sheets with parchment paper.
- Whip the egg whites, cream of tartar, and salt in a large bowl until frothy, about one minute on high speed.
- Gradually add the sugar 1-2 tablespoons at a time, waiting about 10-15 seconds between each addition. Add the vanilla extract.
- Keep mixing on high until very stiff meringue forms (about 5 minutes) .
- Place the meringue into a plastic piping bag fitted with the Sultan tip. Hold the bag about 1/2" above the parchment paper and squeeze the meringue.
- Bake for 90-100 minutes.
- Remove from the oven and allow to cool.
Bake The Cookies
- Preheat oven to 350F.
- Roll the dough between two pieces of parchment paper into a 1/4-inch thickness.
- Use a cookie cutter slightly wider than the meringue cookies to cut the dough.
- Place the cut dough over a baking sheet lined with parchment paper. Gently prick each cookie with a toothpick.If the dough is too sticky, place it back in the refrigerator to set for about 15 minutes.
- Bake for 12-14 minutes. Remove from the oven and transfer onto a wire rack.
Assemble
- Top each shortbread cookie with a meringue ring.
- Fill a piping bag with the lemon curd, and pipe the curd at the center of each meringue. Serve immidietaly.
Notes
- This recipe has three components, each taking its time to prepare and bake, so read the instructions carefully and plan ahead.
- As assembled, the cookies should be stored in the refrigerator for up to five days. Take into consideration to the expiration of the lemon curd.
- You can pipe the meringue over the cookies and use a kitchen torch to touch the top instead of baking the meringue.
How long do you bake the meringues for?
The Meringue bakes between 1 hours 45 minutes to 2 hours.
How much butter? Your recipe says 1 sticks, 113 grams/ 8 ounces. By saying sticks I assume you mean more than one and 113 grams is not 8 ounces. Also 1/2 inch thick cookies seems thick to me, the pictures don’t indicate that they’re thick cookies, they do look amazing and I can’t wait to try them.
Thank you for pointing that! (takes a true baker to notice!) 🙂
I am used to the metric system and it can get treaty at times
The recipe calls for 1 stick, 113 grams and 4 oz and best to roll the dough to 1/4 inch (which is about 1/2 cm…).
Hi these sound great but I don’t understand Step 3 in the lemon curd part. Can you clarify?
Sure!
Sometimes you can have some tiny lumps from the cooked eggs (which is completely normal) so I like to run the cooked curd thru a sieve to make sure the curd will be extra smooth.
There are two sultan tips on the link you provided. Did you use the sultan tip cone or the sultan tip protruding? Thank you…and love the cookie, can’t wait to try it.
Thank you, Rhonda!
I used the protruding one, but I see no reason why you can’t use either one.
Happy Baking!
Hello! For the meringue you list “white sugar”. Would that be granulated sugar or powdered? I’ve never made meringue before and in researching recipes I’ve seen both listed. Which kind is in yours?
Thanks!
Hi Brandi!
For the meringue please use regular white sugar. Let me know how it turns out!
Hello, just want to share with you that I used the powder sugar for the some meringues cookies I made, instead of the granulated sugar and they have come out fabulous, in fact I believe is a bit less calories compare to the regular sugar. I will be making these meringue cookies with the lemon curd but not the bottom flour cookie, I’m going to try something different, I have a filling it will turn out awesome. I just ordered the sultan tip. Thanks will let you know!
Thank you Teresa, I never tried making meringue with powdered sugar and I have to say I am pleasantly surprised it worked!!!! thank you for letting me know!
Hi, how are meringue stored after baking and how long will they last before adding curd? I have no experience with meringue. I did find a 2 pk of the Sultan tips at my local Hobby Lobby, really inexpensive. Love your site.
Hi,
If you keep the meringue is a tight container and avoid any moister into, they can last for about 4 weeks.
Hi, I’m having a problem getting stiff meringue, do I beat the egg whites to stiff peaks first before adding the sugar? I beat the whites until foamy, then added the cream of tarter and salt. Turned to high and added sugar one tbls at a time. It’s getting thicker but not stiff peaks. It’s been beating forever. Thanks for any help.
Sounds like you did everything right. The one thing I can think about is that there was some egg yolk in the egg whites, or some sort of fat.