Lemon Meringue Pie Cookies

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Lemon Meringue Pie Cookies are like little lemon pies with flaky pie crust, tart lemon pie filling, and fluffy marshmallow meringue topping. They're easy to make with shortcut ingredients and a fun alternative to making an entire pie.

Prep Time20

Cook Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 115kcal

Author: Cara Lanz

Ingredients

Pie Crust

2 pie dough rounds
1 egg yolk
1 tablespoon water
sugar, for sprinkling

Lemon Meringue Pie Cookies

3 egg whites, room temperature
¼ teaspoon cream of tartar
1 dash salt
1 cup marshmallow creme
1 cup lemon pie filling

Instructions

For Pie Crust Cookies

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Roll out pie dough onto parchment paper or a floured surface. With a cookie cutter or biscuit cutter, cut out 2 ½-inch circles from both pie crusts. With a small 1 ½-inch cutter, cut out the centers from half of the circles. Re-roll and cut the scraps.
Separate one egg, placing the egg white in a large bowl (to use later) and the egg yolk in a small bowl. Whisk egg yolk with water.
Place rounds onto the prepared baking sheet. Brush with egg yolk. Top each round with a hollow cut-out and brush with egg yolk. With a fork, press down the edges of the dough and poke holes into the center of each crust. Sprinkle sugar on top. Bake 12-15 minutes or until golden brown. Cool on a wire rack.
In the large bowl, beat three egg whites and cream of tartar to soft peaks (peaks start to hold a shape and melt back into themselves). Add the marshmallow creme and beat to glossy, stiff peaks (peaks hold their shape).
Arrange baked pie crusts on a baking sheet lined with parchment paper. Dollop about 2 teaspoons of pie filling into the center of each pie crust. Spread or pipe the meringue over the filling, completely sealing it in.
Bake at 350 for 10-15 minutes or until the meringue is light golden brown. Cool on wire baking rack. Enjoy warm or cold.

Notes

Instead of round cookie or biscuit cutters, use a glass or can for the circles and a spice container lid or shot glass for the center hole.
For a pretty presentation, transfer meringue to a piping bag and pipe meringue on top of the cookie.
Store lemon meringue pie cookies in a single layer covered with plastic wrap or in an airtight container in the refrigerator for 1-2 days. The meringue may weep slightly after a day, affecting appearance but not flavor.
Like lemon meringue pie, these cookies are best within 1-2 days. They can be made the night before and enjoyed the next afternoon without noticeable weeping.

Nutrition