These Lemon Meringue Sugar Cookie Sandwiches are made with a soft and chewy lemon sugar cookie and a ring of toasted meringue that is filled with creamy lemon curd. The perfect dessert for Summer!
Post Updated: 08/15/19
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So I just noticed that I’ve never actually tried a traditional lemon meringue pie before. My only experience with lemon meringue pie is when it’s in the form of another dessert. To be honest, these lemon meringue inspired desserts are probably a million times better than the classic pie, so I don’t feel like I’m missing out on a thing.
I mean, I would choose lemon meringue cookies and Lemon Meringue Cheesecake over a lemon meringue pie any day, wouldn’t you?
Lemon Meringue Sugar Cookie Sandwiches
These lemon meringue sugar cookie sandwiches are one of the first recipes I’ve tested before launching this blog! It’s been over 2 years since I made these, and I’ve been dying to remake them (and update those hideous photos).
I honestly forgot just how amazing these cookies were, and how messy they were to eat! Though the burst of flavour in each bite is totally worth being covered in meringue!
Lemon Sugar Cookies
One of the best things about these cookies is that the actual cookie part is super delicious all by itself! It really doesn’t need anything extra like the meringue and lemon curd filling, that’s just bonus deliciousness!
Because the lemon sugar cookies are so good by themselves, I’d definitely recommend you make a second batch to enjoy without anything extra! The edges are crispy and the centre is soft, chewy and oh so perfect!
How to Make Lemon Sugar Cookies
The process of making these lemon sugar cookies are pretty simple and straightforward. First we cream the butter and sugar together until pale. I recommend using a stand mixer when making these cookies, because the paddle attachment will do a much better job at whipping up the butter and sugar to max-fluffiness which will improve the cookies texture.
Next we’ll add the eggs, along with some vanilla. To get that lovely lemon flavour, we’re gonna add a bit of lemon zest and freshly squeezed lemon juice. FRESHLY squeezed! Don’t use any of that bottled stuff, I’ll know if you do.
This next step is totally optional, but I wanted my cookies to be more of a lemon yellow colour, so I added a drop of yellow gel food colouring to the batter at this point. If you do add food colouring, make sure to use gel NOT liquid. Liquid food colouring will mess up the final texture of the cookies.
Now add in the flour, baking powder, baking soda and salt and mix slowly until it’s all combined. Be careful not to over-mix, you don’t want to end up with tough cookies! Go ahead and skip over the chilling time, because there’s no need to with these cookies! How great is that?
The first time I made these cookies, they were pretty small, but they were quite big this time around. The size of the cookies depends entirely on how much dough is in each ball, so if you want them to be as big as mine, scoop out 2 tablespoons of dough per ball. If you want them to be medium sized or smaller, scoop out 1.5 or 1 tablespoon of dough per ball.
Sugar cookies are usually rolled in granulated sugar before baking, which you could do but I decided to just bake them plain, then sprinkle on some coarse sugar immediately after removing them from the oven. Don’t wait for the cookies to cool before doing this because the sugar will just bounce off. The heat will allow it to stick onto the surface.
The meringue only requires 3 simple ingredients: egg whites, white sugar and vanilla extract. To make it, add all the ingredients to a heat-safe mixing bowl and whisk vigorously over a saucepan of simmering water until the sugar has dissolved.
Then use a stand mixer whisk attachment or a hand mixer and whip it up for a few minutes until it’s light, fluffy and holds its peaks. To fill the cookies, I used a piping bag with a large star tip and piped the meringue around the edges of the cookie.
Lemon Curd Filling
In the centre of these cookies is my Perfect Lemon Curd! I suggest you make this part a day ahead of time so it could chill completely before using.
Making the lemon curd is a lot like making the meringue. Add the leftover yolks you saved from the meringue along with some sugar, lemon zest and lemon juice to a heat-safe bowl over simmering water. This time we whisk for about 20 minutes until the curd has thickened. Then push it through a sieve to remove the zest, and stir in butter. Let it chill and you’ve got lemon curd. It’s that easy!
Spoon or pipe the lemon curd into the centre of the meringue ring, then place another cookie on top to make a cookie sandwich! Everything you love about lemon meringue pie, stuffed between two cookies!
More Lemon Meringue Desserts
Did you make these Lemon Meringue Cookies? Let me know how they turned out in the comments below! And don’t forget to leave a rating!
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Let’s get baking!
- 4 large Egg Yolks
- 3/4 cup - 1 cup granulated sugar (depending on preferred sweetness)
- 1 Tbsp finely grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup Unsalted butter, chilled and cubed
Lemon Sugar Cookies:
- 2 and 3/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened to room temperature
- 1 and 1/2 cups granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 1 Tbsp Lemon Zest
- 2 Tbsp freshly squeezed lemon juice (1 large Lemon)
- Few drops of yellow gel food colouring (optional)
- Coarse sugar for sprinkling (optional)
- 4 egg whites
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
For the Lemon Curd:
- Bring an inch of water to a simmer in a large saucepan over medium heat. Once it begins to simmer, turn heat to low so the water doesn't begin to boil.
- Add egg yolks and sugar to a separate large heat-proof bowl and whisk vigorously for about 1 minute, until smooth.
- Add lemon zest and juice and whisk until smooth. Place bowl over the saucepan of simmering water and cook, whisking constantly (using whisk at first, then switching to a wooden spoon halfway through) until mixture thickens, about 15-20 minutes. You will know the curd is ready when it coats the back of a wooden spoon.
- Once thickened, remove bowl from heat and stir in the butter one cube at a time until melted and combined.
- Once all of the butter is combined, strain curd through a fine-mesh sieve and discard the lemon zest and any cooked eggs.
- Transfer curd to another bowl and place plastic wrap right on top of the surface to prevent it from forming a skin while cooling. Refrigerate until well chilled, about 4 hours or overnight.
For the Lemon Sugar Cookies:
- Preheat oven to 350℉ (177℃). Line 2 to 3 large baking sheets with parchment paper or a silpat mat. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Use a rubber spatula to scrape down the sides and bottom of the bowl.
- Add egg, egg yolk, vanilla, lemon zest and lemon juice and mix on medium-low until well combined. Add a few drops of yellow food colouring, if using, and beat until fully combined.
- In a separate bowl, add flour, baking powder, baking soda and salt. Whisk to combine, then add to wet ingredients and mix on low speed until dough comes together. Do not overmix.
- Using a medium cookie scoop, scoop out 2 tablespoons of dough and roll into a ball. Place on prepared baking sheet. Repeat with remaining cookie dough, spacing the cookies a few inches apart so they have room to spread.
- Bake in preheated oven for 8-10 minutes, or until the edges are slightly browned. Remove from oven and immediately sprinkle coarse sugar on the tops.
- Allow to cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
For the Meringue:
- Bring an inch of water to a simmer in a medium saucepan over medium heat. Once it begins to simmer, turn heat to low so the water doesn't begin to boil.
- Add egg whites and sugar to the bowl of a stand mixer or a large stainless steal or glass bowl. Place bowl over the saucepan of simmering water and whisk constantly until the sugar is dissolved and egg whites are warm (140℉). To test this without a thermometer: rub the mixture between two fingers. If it doesn't feel grainy, the sugar is dissolved and can be removed from the heat. If you still feel grains, continue whisking and testing until the sugar is fully dissolved.
- Move bowl to a stand mixer, or using a handheld mixer, beat the egg whites on low speed until frothy, about 1 minute.
- Gradually increase the speed to high and beat until the frosting is thick and glossy, 5-6 minutes.
- Add vanilla and mix until combined.
Assembly of the Lemon Meringue Sugar Cookie Sandwiches:
- Transfer meringue frosting to a piping bag fitted with a large star tip.
- Pair cookies together and pipe a ring of meringue around the edge of one cookie.
- Use a kitchen torch to toast the meringue. You can also place the cookies on a baking sheet and broil on the top rack of your oven, watching closely until meringue is toasted.
- Fill the centre with a dollop of lemon curd and sandwich together with another cookie. Enjoy!
- Store plain cookies in an airtight container at room temperature for up to 1 week. Filled cookies are best the same day, but will keep in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- When sandwiching the cookies, do not push down too hard or else the meringue and lemon curd will squeeze out.
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