why make this recipe
Lemon Meringue Cookie Cups are a delightful treat that combines the tangy flavor of lemon curd with the sweet lightness of meringue. These mini desserts are perfect for gatherings, parties, or simply when you want to indulge in something special. They are not only tasty but also visually appealing, making them a hit with both kids and adults. Plus, they are simple enough to make at home, and you don’t need any fancy baking skills.
how to make Lemon Meringue Cookie Cups
Ingredients :
- 1 package refrigerated sugar cookie dough (16.5 ounces)
- 1/3 cup all-purpose flour
- 2 egg whites
- 3 tablespoons granulated sugar
- 1 cup lemon curd
Directions :
- Preheat your oven to 350°F.
- Liberally coat a mini muffin tin with nonstick cooking spray.
- In a bowl, combine sugar cookie dough with flour.
- Shape the dough into one-inch balls and press them into the muffin cups to create a cup shape.
- Bake for 10-12 minutes or until the edges turn golden brown.
- Let the cookie cups cool for at least ten minutes before removing them from the pan.
- In another bowl, whip the egg whites until they are foamy. Gradually add the sugar until stiff peaks form.
- Spoon lemon curd into the cooled cookie cups and top them with the meringue.
- Place the filled cups under the broiler until the tips of the meringue start to turn golden brown.
- Cool completely for at least an hour before serving. If you’re not serving right away, store the components separately.
how to serve Lemon Meringue Cookie Cups
Lemon Meringue Cookie Cups can be served as a delightful dessert at any gathering. Arrange them on a serving tray for a beautiful presentation. You can also sprinkle some extra lemon zest on top for added flavor and decoration.
how to store Lemon Meringue Cookie Cups
If you make these cookie cups in advance, store the lemon curd and meringue separately from the cookie cups. This will help keep the cookies crisp. Once ready to serve, assemble them just before your guests arrive to enjoy the best texture and taste.
tips to make Lemon Meringue Cookie Cups
- If you want to save time, you can use store-bought lemon curd.
- Be sure not to overbake the cookie cups. They should be slightly soft when you take them out of the oven and will firm up as they cool.
- When making the meringue, use a clean bowl and beaters to ensure the egg whites whip up nicely.
variation
You can switch up the lemon curd with other flavors like lime or orange for a different taste. Additionally, try adding some fruit on top, like berries or a slice of citrus, for extra color and flavor.
FAQs
1. Can I use homemade lemon curd?
Yes! Homemade lemon curd can enhance the flavor of your cookie cups.
2. How long do these cookie cups last?
If stored properly in an airtight container, they can last for up to three days, but they are best enjoyed fresh.
3. Can I freeze the cookie cups?
You can freeze the cookie cups without the lemon curd and meringue. Once assembled, they are not ideal for freezing as the meringue may not hold its texture.
Lemon Meringue Cookie Cups
Ingredients
For the Cookie Cups
- 1 package refrigerated sugar cookie dough (16.5 ounces)
- 1/3 cup all-purpose flour
For the Meringue
- 2 large egg whites
- 3 tablespoons granulated sugar
For the Filling
- 1 cup lemon curd Store-bought or homemade
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Liberally coat a mini muffin tin with nonstick cooking spray.
- In a bowl, combine sugar cookie dough with flour.
- Shape the dough into one-inch balls and press them into the muffin cups to create a cup shape.
Baking
- Bake for 10-12 minutes or until the edges turn golden brown.
- Let the cookie cups cool for at least ten minutes before removing them from the pan.
Meringue Preparation
- In another bowl, whip the egg whites until they are foamy.
- Gradually add the sugar until stiff peaks form.
Assembly
- Spoon lemon curd into the cooled cookie cups and top them with the meringue.
- Place the filled cups under the broiler until the tips of the meringue start to turn golden brown.
Serving
- Cool completely for at least an hour before serving.