Deliciously Easy Lemon Meringue Cookie Cups for Instant Joy
Delight in these Lemon Meringue Cookie Cups, a refreshing treat combining buttery cookie cups, lemon curd, and fluffy meringue.
Equipment
- Mixing bowl
- Mini muffin tin
- Saucepan
- Whisk
- Electric mixer
- Kitchen torch
Ingredients
For the Cookie Cups
- 1/2 cup Butter Adds richness and structure
- 1/4 cup Sugar Sweetens both the cookie and meringue
- 1 teaspoon Vanilla Extract Enhances flavor
- 1 tablespoon Lemon Zest Infuses a bright citrus aroma
- 1 cup All-Purpose Flour Forms the sturdy base
- 1/4 teaspoon Salt Balances sweetness
For the Lemon Filling
- 1/2 can Sweetened Condensed Milk Gives creaminess
- 1/3 cup Lemon Juice Brings essential tartness
- 3 large Egg Yolks Thickens the lemon curd
For the Meringue Topping
- 3 large Egg Whites Whipped into fluffy meringue
Instructions
Making Cookie Cups
- Cream the butter and sugar until fluffy, about 3-4 minutes. Add vanilla extract and lemon zest.
- Gradually mix in the flour and salt until a dough forms. Ensure smooth and slightly sticky.
- Preheat oven to 350°F (175°C). Grease mini muffin tin and press dough into cups. Bake for 12-14 minutes until golden brown.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Making Lemon Filling
- In a saucepan, whisk together sweetened condensed milk, lemon juice, and egg yolks over low heat until thickened, about 5-7 minutes.
- Let cool slightly, then pour into cooled cookie cups.
Making Meringue Topping
- Whip egg whites in a clean bowl until stiff peaks form, about 5-7 minutes.
- Spoon or pipe meringue onto filled cookie cups.
- Lightly torch meringue until golden, or briefly broil, watching closely.
Notes
Garnish with lemon zest or fresh berries for extra color.