Lemon Meringue Cookie Cups
Get ready to indulge in these delightful Lemon Meringue Cookie Cups that are sure to be your new favorite treat! They're super easy to whip up and only take about 10-12 minutes to bake. Here's how to make them:
Ingredients
- Cookie:
- 12 tbsp unsalted butter, softened
- 3/4 cup sugar
- 1 egg, at room temperature
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- Lemon Curd:
- 3/4 cup lemon juice
- 1 tbsp lemon zest
- 3/4 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 6 tbsp unsalted butter
- Meringue:
- 4 egg whites
- 3/4 cup sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- Topping:
- Dusting of powdered sugar (optional)
- Kitchen torch (optional)
Instructions
- Preheat your oven to 350°F and grease a 12-cup muffin pan or a 24-cup mini muffin pan.
- For the cookie dough, in a mixing bowl, cream together the softened butter and sugar until well combined. Add the egg and vanilla extract, and mix until smooth. Then, add the flour and baking powder, and beat until fully combined. The dough should be soft but not sticky. If needed, chill it for 10 minutes. Use a small cookie scoop to fill each muffin cup with cookie dough, pressing down to create a cavity. Bake for 10-12 minutes, until lightly golden. Let them cool in the pan for 10-15 minutes before transferring to a cooling rack.
- While the cookies cool, make the lemon curd. In a double boiler, whisk together the lemon juice, lemon zest, eggs, egg yolk, and sugar until the mixture thickens, about 10 minutes. Remove from heat and stir in the butter until well combined. Pour the lemon curd into a glass jar, cover it, and let it cool for 15 minutes. Then, refrigerate it overnight or until set.
- For the meringue, whisk together the egg whites, sugar, and cream of tartar in a double boiler until the sugar dissolves. Transfer the mixture to a stand mixer bowl and beat with a whisk attachment on high speed for 6 minutes, until stiff peaks form. Add the vanilla extract and mix until combined.
- To assemble, pipe the lemon curd into each cookie cup using a piping bag. Then, pipe the meringue on top of the lemon curd. If desired, dust with powdered sugar and use a kitchen torch to lightly toast the meringue. Enjoy your delicious Lemon Meringue Cookie Cups!
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