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Lemon Meringue Pie Cookie Bites

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

Lemon Meringue Pie 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.

I will just have to keep trying and am hoping to to get it right soon. Practice,practice,practice.

#PieGoals 😉

Lemon Meringue Pie Cookie Bites on display

For now, these little Lemon Meringue Pie Cookie Bites will satisfy my lemon meringue pie craving. Super duper simple and packed with that delightful, tart lemon flavor.They even come equipped with the meringue top.

Perfect for upcoming spring!

Yield: 24 cookies

Lemon Meringue Pie Cookie Bites

Lemon Meringue Pie Cookie Bites @tableforseven #tableforsevenblog #lemon #lemonmeringue #dessert #cookies #dessert

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

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Ingredients

  • 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,

Instructions

  1. Preheat oven to 350 degrees. Grease a 24 count mini muffin pan.
  2. Break apart cookie dough and place one in each muffin cup. Bake for 10-12 minutes or until lightly brown.
  3. Remove from oven and let them cool for 5 minutes.
  4. Gently make a small indentation on the top of each cookie. You can use the end of a wooden spoon or your index finger.
  5. Let them cool while you beat egg whites.
  6. 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.
  7. Scoop about a tablespoon of lemon curd into cookie cups.
  8. Then, top each with beaten egg whites.
  9. Return to oven and bake an additional 10 minutes or until meringue is lightly brown.
  10. Keep leftovers in refrigerator.

Notes

  • store bought lemon curd can also be used in these bites

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 99Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 73mgCarbohydrates: 14gFiber: 0gSugar: 9gProtein: 1g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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