Description
Zesty lemon meringue cookie cups combine tangy citrus with sweet meringue nestled in crisp shortbread. Home bakers can enjoy this delightful dessert that balances bright flavors and delicate textures in one irresistible bite.
Ingredients
Scale
Main Ingredients:
- 2 cups flour
- 12 tablespoons (170 grams) unsalted butter, softened
- ¾ cup (150 grams) sugar
- 1 egg, room temperature
Baking Dry Ingredients:
- 1 teaspoon baking powder
- 1 ½ teaspoons vanilla extract
Lemon Curd Ingredients:
- ¾ cup lemon juice
- 1 tablespoon lemon zest
- ¾ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 6 tablespoons (85 grams) unsalted butter
Meringue Ingredients:
- 4 egg whites
- ¾ cup (150 grams) sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Optional Topping:
- Powdered sugar (for dusting)
Optional Equipment:
- Kitchen torch
Instructions
- Preheat the oven to a moderate temperature and prepare a muffin pan by lightly greasing the surface to prevent sticking.
- Create the cookie base by thoroughly blending softened butter and sugar until smooth and creamy. Incorporate the egg and vanilla extract, mixing until the texture is uniform.
- Gently fold in flour and baking powder, ensuring the dough remains soft but not overly sticky. If the dough feels too warm, briefly chill it to enhance handling.
- Use a small scoop to distribute cookie dough evenly into muffin cups, carefully pressing down to form a subtle indentation in the center of each cookie base.
- Bake the cookie cups until they achieve a light golden edge, approximately 10-12 minutes. Allow them to cool completely within the pan before transferring to a wire rack.
- For the lemon curd, combine citrus juice, zest, eggs, additional egg yolk, and sugar in a double boiler. Whisk continuously over gentle heat until the mixture thickens and reaches a smooth, custard-like consistency.
- Remove the curd from heat and stir in butter until fully integrated. Transfer to a glass container and refrigerate to set, preferably overnight.
- Prepare the meringue by whisking egg whites, sugar, and cream of tartar over a double boiler until sugar dissolves completely.
- Transfer the meringue mixture to a stand mixer and whip on high speed until stiff, glossy peaks form. Finish by adding a touch of vanilla extract.
- Assemble the cookie cups by piping a generous amount of lemon curd into each baked cookie base.
- Top the filled cups with carefully piped meringue, creating elegant peaks and swirls.
- Optional: Use a kitchen torch to gently caramelize the meringue, creating a delicate golden-brown surface. Dust with a light sprinkle of powdered sugar for an elegant finish.
Notes
- Precision Matters: Chilling the cookie dough for 10 minutes ensures easier handling and prevents excessive spreading during baking.
- Make-Ahead Magic: Prepare the lemon curd the night before to save time and allow flavors to develop fully.
- Temperature Control: Use a double boiler for both lemon curd and meringue to prevent scrambling eggs and achieve smooth, silky textures.
- Whipping Technique: Beat egg whites until stiff peaks form for a light, airy meringue that holds its shape beautifully.
- Torching Tips: A kitchen torch adds a professional touch, caramelizing the meringue’s surface for a stunning golden finish.
- Storage Hack: Store assembled cookie cups in the refrigerator and consume within 1-2 days for maximum freshness and flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 212
- Sugar: 18 g
- Sodium: 25 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg