Lemon Meringue Pie Cookie Bites - Table For Seven
  • Lemon Meringue Pie Cookie Bites

    Mar 29th • Posted in Cookies, Pies

    Lemon Meringue Pie Cookie Bites

    The sweet taste of lemon meringue pie in easy to make cookie bites!

    I so do love a good slice of lemon meringue pie. Actually, any type of lemon dessert has risen to the top of my favorite desserts in the last few years.

    Sadly, making an actual lemon meringue pie is something that has not come easy to me.  Several attempts have been made and each has failed miserably.

    My meringue top is not the problem. It’s the filling. It never seems to work out correctly. I either have a soupy mess or something resembling overly-firm Jell-O. Ugh. Frustration.

    Lemon Meringue Pie Cookie Bites
    I will keep trying and am hoping to to get it right soon. Practice, practice, practice.  #PieGoals 🙂
    For now, these little cookie bites will satisfy my lemon meringue pie craving. Super duper simple and packed with that delightful, tart lemon flavor.  They even have the meringue top.  
    Perfect for upcoming spring!

    Lemon Meringue Pie Cookie Bites
    Lemon Meringue Pie Cookie Bites

    Lemon Meringue Pie Cookie Bites

    by Table for Seven
    Prep Time: 00:20
    Cook Time: 00:25
    Ingredients (24 cookies)
    • 16 oz package refrigerated sugar cookies
    • 2 egg whites, room temperature
    • 1/4 tsp cream of tartar
    • 2 TBSP sugar
    • 1 cup lemon curd, room temperature
    Preheat oven to 350 degrees. Grease a 24 count mini muffin pan.
    Break apart cookie dough and place one in each muffin cup.
    Bake for 10-12 minutes or until lightly brown.
    Remove from oven and let them cool for 5 minutes.
    Gently make a small indentation on the top of each cookie. You can use the end of a wooden spoon or your index finger.
    Let them cool while you beat egg whites.
    In a mixing bowl, beat egg whites and cream of tartar until foamy. Add in sugar and continue beating on high until soft peaks form and egg whites are shiny white.
    Scoop about a tablespoon of lemon curd into cookie cups.
    Then, top each with beaten egg whites.
    Return to oven and bake an additional 10 minutes or until meringue is lightly brown.
    Keep leftovers in refrigerator.

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