Lemon Meringue Cookies

Lemon Meringue Cookies are the ultimate light-as-air dessert, combining a crisp shell with a soft, melt-in-your-mouth center. Their refreshing lemony zing makes them the perfect treat for springtime gatherings, bridal showers, or a midday pick-me-up with a cup of tea.

These airy delights are crafted using whipped egg whites, superfine sugar, a pinch of cream of tartar, and just the right touch of lemon extract. Not only are they gluten-free and low-calorie (only around 21 calories per cookie!), but they’re also naturally fat-free. If you’re a fan of lemon-forward desserts like coconut cake with coconut frosting or pineapple upside-down cake shots, you’ll love the bright burst of citrus these cookies bring.

With just a handful of pantry staples, you can whip up a batch that rivals any bakery’s offering—no artificial flavorings or preservatives required. Let’s dive in!

Why You’ll Love These Lemon Meringue Cookies

Lemon Meringue Cookies will steal the show at any dessert table. Whether you’re hosting a sunny garden party or need a light, guilt-free indulgence, these cookies offer everything you crave in a sweet treat.

First, their texture is irresistible: crisp and glossy on the outside, yet pillowy and soft on the inside. The meringue structure forms a shell that shatters delicately in your mouth, releasing the tangy sweetness of lemon. And unlike heavy butter-based cookies, these are airy, fat-free, and naturally gluten-free, making them ideal for a wide range of dietary needs.

Second, the zesty lemon flavor stands out. If you’re used to plain vanilla or chocolate meringues, prepare to be surprised. The addition of real lemon extract gives these cookies a unique and refreshing flavor profile, much like the sophisticated zing in these Earl Grey Sugar Cookies.

Third, they’re versatile! You can dress them up with colorful swirls, pipe them into elegant shapes, or sandwich them with lemon curd for a show-stopping finish. Plus, they store well and travel beautifully, making them perfect for gifting or party favors.

Still deciding between dessert ideas? You might also love the soft bite of our baked apple fritters, but if it’s a citrus twist you’re after, lemon meringue is the way to go.

Ingredients for Lemon Meringue Cookies

Lemon Meringue Cookies require only a few essential ingredients, yet each plays a crucial role in creating their perfect texture and flavor.

Here’s What You’ll Need:

• 4 Large Egg Whites (at room temperature): Whipping them properly creates the stable foam needed for meringues.
• 1/2 tsp Cream of Tartar: This stabilizes the egg whites and helps them hold their shape.
• 1/4 tsp Salt: Enhances overall flavor.
• 1 cup Superfine Sugar: Finer sugar dissolves more easily, preventing grainy cookies. You can make your own by pulsing granulated sugar in a food processor.
• 1/2 – 1 tsp Lemon Extract: Start with ½ teaspoon and adjust to taste for that citrusy punch.

Ingredient Tips:

• Go Organic When Possible: Especially with lemon extrac, —organic options tend to offer purer flavor without additives.
• Avoid Liquid-Based Substitutes: Stick with pure extracts instead of lemon juice to avoid compromising the meringue’s texture.
• Flavor Variations: Feel free to experiment with vanilla, almond, or even a peppermint version!

Ingredient Inspiration:

Looking for more flavor-packed sweets? These chocolate Guinness cakes offer deep richness, while this classic coconut cake with coconut frosting balances sweetness with texture beautifully.

Essential Lemon Meringue Cookie Tools for Baking

Lemon Meringue Cookies require some precision, and the right tools can make a world of difference in your results. Whether you’re a beginner or seasoned baker, having these essentials on hand will ensure beautiful, bakery-worthy cookies.

Must-Have Tools:

• Stand Mixer with Whisk Attachment – Essential for achieving stiff, glossy peaks quickly and consistently.
• Mixing Bowl (Metal or Glass Only) – Avoid plastic, which can hold onto grease and sabotage your meringue.
• Piping Bags and Tips – A star tip like Wilton 6B or Ateco 829 helps create that pretty swirl.
• Silicone Baking Mat or Parchment Paper – Prevents sticking and promotes even baking.
• Food Processor – Perfect for making superfine sugar from granulated sugar if you don’t have store-bought.

Expert Tips:

• Ensure all tools are 100% grease-free. A single drop of oil can deflate your meringue.
• Prefer large pastry bags (16–18 inches) to avoid constant refilling.
• If you’re curious about how to keep meringue-style baked goods moist, check out our guide on how to keep madeleines moist.

Want to know why your baked goods taste exceptionally good? Learn the science behind it with the 5 secrets why madeleines taste so good.

How to Make the Lemon Meringue Cookies

Lemon Meringue Cookies may look fancy, but they’re surprisingly simple to make if you follow the steps carefully. The key is in the technique, especially how you handle the egg whites and sugar.

Step-by-Step Instructions:

1. Preheat Oven to 225°F (107°C) and line your baking sheet with parchment paper or a silicone mat.
2. Whip Egg Whites: In a clean bowl, beat 4 room-temperature egg whites until frothy.
3. Add Cream of Tartar and Salt: Continue whipping until soft peaks form.
4. Add Sugar Gradually: Slowly add superfine sugar one tablespoon at a time, allowing each spoonful to dissolve fully. This can take up to 7–10 minutes.
5. Add Lemon Extract: Once you see stiff, shiny peaks, gently fold in ½–1 teaspoon lemon extract.
6. Pipe onto Baking Sheet: Use a pastry bag fitted with a star tip to pipe cookies about 1 inch apart.
7. Bake for 45 Minutes, then turn the oven off and leave the cookies inside (door closed!) for 1–2 hours to dry completely.

Tips for Success:

• Never open the oven during baking or cooling.
• For colorful cookies, streak your piping bag with gel food coloring before filling it with meringue.

Love versatile baking projects? Try these sourdough discard bagels without yeast or experiment with flavors from this fluffy matcha pancake recipe.

Swaps and Substitutions of Lemon Meringue Cookies

Lemon Meringue Cookies are adaptable and fun to experiment with! Whether you’re vegan, sugar-conscious, or simply want to mix up the flavor, there are several easy modifications.

Flavor Variations:

• Vanilla or Almond Extract – Swap lemon extract for a subtle twist.
• Peppermint – Perfect for the holidays. Just a drop goes a long way!
• Colorful Swirls – Add a drop of food coloring to the piping bag for visual flair.

Dietary Modifications:

• Vegan Option: Replace egg whites with aquafaba (liquid from canned chickpeas). Whip as you would egg whites—it works surprisingly well!
• Low-Sugar or Keto Version: Try using powdered erythritol or monk fruit sweeteners. Just be sure they dissolve fully.

Texture Boosters:

• A touch of zest from fresh lemon or lime adds complexity.
• Fold in crushed freeze-dried berries for natural color and flavor pops.

Want something heartier but still unique? These double chocolate chip sourdough bagels or banana bread cinnamon crunch bagels are fantastic alternatives that pack a punch.

What to Serve with the Lemon Meringue Cookies

Lemon Meringue Cookies are incredibly versatile and pair beautifully with a variety of drinks, desserts, and even savory spreads. Their delicate lemon flavor acts as the perfect palate refresher, making them a crowd-pleasing choice for nearly any occasion.

Perfect Pairings:

• Tea & Coffee: Serve them alongside Earl Grey, chamomile, or a lightly brewed espresso.
• Fruity Cocktails or Shots: These cookies complement a citrusy drink like the pineapple upside-down cake shot beautifully.
• Light Mousses or Lemon Curd: Layer cookies with mousse in a parfait glass for an elegant dessert.
• Charcuterie Boards: Add them as a sweet counterpoint to fruits, nuts, and cheeses.

Presentation Tips:

• Pipe them into rosettes and sprinkle edible glitter for a whimsical effect.
• Package a handful in clear treat bags tied with yellow ribbon as party favors.
• Create a dessert platter featuring these cookies alongside strawberry blondies and fresh berries for color and variety.

With just a little creativity, Lemon Meringue Cookies can elevate any table, whether a casual brunch or an elegant afternoon tea.

FAQs About the Lemon Meringue Cookies

Lemon Meringue Cookies can seem simple, but a few thoughtful answers can help you master both baking and botany questions that often come up around this delightful treat—and its charming houseplant namesake!

What must be avoided when making meringue?

Avoid grease, egg yolks, and moisture at all costs. Even a small trace of fat (from utensils, bowls, or yolks) can ruin the structure of your whipped egg whites. Also, do not rush the sugar incorporation—it must dissolve fully to avoid a gritty texture. And most importantly, never open the oven door while baking or cooling, as it can cause the meringues to collapse or crack.

Can you put lemon zest in meringue cookies?

Yes, but use it sparingly. A pinch of finely grated lemon zest can enhance the lemon flavor without compromising the structure. However, too much zest (which contains oil) can destabilize the meringue. If in doubt, balance it with lemon extract or natural flavor infusions.

What is the perfect meringue secret?

The secret to perfect meringue lies in technique and patience: use room temperature egg whites, add sugar slowly, and beat until glossy, stiff peaks form. Also, use superfine sugar and make sure everything (bowl, beaters, etc.) is spotless. For extra stability, a touch of cream of tartar works wonders.

Is a lemon meringue pothos rare?

Yes, the Lemon Meringue Pothos is considered a rare variety of the pothos plant, prized for its variegated leaves that resemble swirls of lemon and cream. It’s often sought after by plant collectors and has similar care needs to more common pothos varieties.

What is the rarest pothos?

Among pothos plants, the Cebu Blue, Harlequin, and Jessenia Pothos are frequently listed among the rarest. However, availability can vary by region, and certain cultivars like the Variegated Marble Queen and Lemon Meringue have seen spikes in popularity due to TikTok and Instagram trends.

How often do you water lemon pothos?

Like other pothos varieties, the Lemon Meringue Pothos thrives on a “soak and dry” method. Water only when the top 2 inches of soil feel dry—usually once a week in warmer seasons and every 10–14 days during winter. Overwatering is a common issue, so ensure proper drainage.

Lemon Meringue Cookies

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• Author: Julie
• Total Time: 2 hours 15 minutes
• Yield: 36 cookies 1x

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Description

Light-as-air Lemon Meringue Cookies with a crisp shell, soft center, and zesty lemon punch — a gluten-free, fat-free treat perfect for spring parties or teatime.

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Ingredients

Scale 1x2x3x

• 4 large egg whites (at room temperature)
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 cup superfine sugar
• 1/2 – 1 tsp lemon extract (to taste)

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Instructions

1. Preheat oven to 225°F (107°C) and line a baking sheet with parchment paper or a silicone mat.
2. In a clean metal or glass bowl, beat egg whites until frothy.
3. Add cream of tartar and salt; continue whipping until soft peaks form.
4. Gradually add superfine sugar, one tablespoon at a time, ensuring each addition dissolves fully (7–10 minutes).
5. Once stiff, glossy peaks form, gently fold in lemon extract.
6. Transfer mixture to a piping bag fitted with a star tip.
7. Pipe cookies about 1 inch apart on prepared sheet.
8. Bake for 45 minutes. Then turn off oven and leave cookies inside (door closed) for 1–2 hours to fully dry.

Notes

Ensure tools are grease-free for stable meringue. For added flair, streak piping bag with gel food coloring or sandwich cookies with lemon curd.

• Prep Time: 20 minutes
• Cook Time: 1 hours 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 21
• Sugar: 5g
• Sodium: 10mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg

Keywords: lemon meringue cookies, gluten-free dessert, light cookies, lemon dessert

Lemon Meringue Cookies are proof that the simplest ingredients can yield the most delightful results. Light, tangy, and crisp, they’re a treat you can whip up in under an hour with zero guilt attached.

Not only are they a showstopper on any dessert table, but they’re also easily customized to fit dietary preferences and personal flavor profiles. Whether you pipe them plain, swirl them with color, or sandwich them with a hint of lemon curd, these cookies always deliver on flavor and texture.

Now that you know how to make them, don’t forget to get creative! Experiment with peppermint for the holidays or almond for a nutty twist. And if you try this recipe, we’d love to see your creations—tag us on Instagram or share your variations in the comments.

Need more baking inspiration? Try your hand at our chocolate Guinness cake or discover how to maintain softness in other cookies with this guide on how to keep madeleines moist.