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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!
These sugar cookies are bursting with lemon flavour! I know, I know, everyone says that when it comes to lemon desserts, but hey, it’s true! This is a basic sugar cookie recipe with some lemon zest and lemon juice added to give it that delectable and tangy lemon flavour. I also added some yellow food colouring to the dough, because I wanted these cookies to be a vibrant lemony yellow, but you can totally leave it out if you want.
I recommend making a double batch of the lemon sugar cookies, so you could make half of them sandwiches and leave the rest plain because honestly, these cookies are absolutely amazing on their own. The edges are crispy and the centre is soft, chewy and oh so perfect! But if you’ve been following my blog so far you already know, we don’t do plain and simple over here, we do over the top and extraordinary!
So I gave my lovely little lemon cookies an upgrade and turned them into Lemon Meringue Sugar Cookies! Which reminds me, I used my Perfect Lemon Curd recipe to fill these cookies, so if you plan on using homemade lemon curd you should make it a few hours or a day ahead of time and allow it to chill completely before using. And I 100% recommend you make homemade lemon curd. Please don’t use store-bought, it is hot garbage. But my lemon curd recipe is incredibly easy to make, so give it a try.
After making the sugar cookies and eating about half of them, like I did (See? a double batch is a must!), you will make a light and fluffy meringue. This meringue is super simple, all you have to do is heat the egg whites and sugar over a saucepan of simmering water, then use a stand mixer or hand mixer to whip it until it becomes a glossy, fluffy marshmallow cloud.
Then transfer the meringue to a piping bag fitted with a star tip and pipe a ring of meringue around the edge of the cookies. I used a kitchen torch to toast my meringue, but you could also broil the meringue in the oven for a few seconds if you don’t own a kitchen torch. It might not turn out as pretty, but it’ll still be delicious!
Once the meringue is nice and toasted, go ahead and fill the centres with some yummy lemon curd, then sandwich with another cookie.
And there you have it! Lemon Meringue Pie in a cookie, how awesome is that?!
More Lemon Meringue Recipes:
Let’s get baking! •You can make the dough ahead of time, just remove the dough from the bowl and wrap in plastic wrap and refrigerate or freeze until ready to bake.
Lemon Sugar Cookies:
For the Filling:
For the Lemon Sugar Cookies:
For the Meringue:
Assembly of the Lemon Meringue Sugar Cookie Sandwiches:
•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.
•You can make the dough ahead of time, just remove the dough from the bowl and wrap in plastic wrap and refrigerate or freeze until ready to bake.
Love, Dedra ❤️
Did you make a recipe? I’d love to see how it turned out! Post a picture on Instagram and tag me @queensleeappetit and use the hashtag #queensleeappetit.