Lemon Meringue Butter Cookies

Posted in Cakes and Cookies

T’is the season for baking, or so they say, but really every season is a season for baking.

I know, I know it’s a tradition thing, but I don’t need a specific season to bake, or more specifically bake cookies.

Everywhere you look there’s cookies for the holidays, if it’s online, in-store, on brand websites, social media, it’s all over the place. But really, I think that the season of baking was made up because there was nothing better to do in this cold 🙂

Take me for example, it’s Sunday today and I can finally rest and basically do nothing, but what do I do? bake. And why? for 3 main reasons:

1. The kids

2. I like it

3. It’s so cold out and utilizing the oven seems like a nice getaway from the cold

Three weeks ago I bought a Lemon & Lime Marmalade from Pete’s Frootique in Downtown Halifax. It was on sale, and the best part was that it was all natural. No colors, no nothing, I had  to grab it.

When I bought it I had a cookie idea in mind, a simple idea that might end up looking like a million dollars. Today, three weeks later, I changed my mind last minute and ended up with an even better result.

After my son tasted these he gladly declared that I no longer need to make him lemon meringue pie, I can always just make these Lemon Meringue cookies. I also made them with homemade raspberry jam and although it tasted a bit sweeter they were so good. So good that it only took the kids and hubby about 2 hours to completely devour 45 cookies. Lucky for me (and you) I was able to snap some pictures.

So there you have it. The perfect lemon/raspberry meringue cookies. Whether it’s that season or not – these will always be a hit.

Lemon Meringue Butter Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies
Author: 
Recipe type: Cookies
Cuisine: Pastries
Prep time: 
Cook time: 
Total time: 
Serves: 45 Cookies
 
Lemon Meringue Pie in a cookie. That's right! Butter cookies with lemon or raspberry and meringue. A surprisingly fun and easy recipe that ends up looking like a million dollars.
Ingredients
For the Cookies:
  • 2 Cups All Purpose Flour
  • 125gr Butter
  • 1 Cup Icing Sugar
  • 2 Egg Yolks
  • 5 Tbsp Water
For the filling:
  • Lemon Marmalade
  • (And/ Or) Raspberry Jam
For the Meringue:
  • 2 Egg Whites
  • ¼ Cup Icing Sugar
Instructions
  1. Preheat oven to 350F (180C) and layer a baking sheet with parchment paper.
  2. To quickly soften the butter, grate or cut into small cubes into the mixing bowl.
  3. In a stand mixer bowl combine the flour, butter, icing sugar and egg yolks. Mix until you get a crumbly mix (that resembles sand).
  4. Gradually and while mixing, add one tablespoon water at a time until the dough turns into one soft ball and everything is fully combined. Careful not to over mix it. Stop mixing once it’s all combined into dough.
  5. Using a teaspoon, scoop the dough one teaspoon at a time and roll each scoop of dough into a small ball. Place on a parchment paper layered baking sheet making sure the balls are about 1 inch apart.
  6. Gently press on each ball using the back of your palm to create a disc shaped cookie.
  7. Bake in the preheated oven for 7-9 minutes. Bottom of cookies should be golden when they are ready.
  8. Place the cookies on a wire rack to cool completely.
  9. Once cooled, spread a thick layer of lemon marmalade/ raspberry jam on each cookie and place back onto the baking sheet..
  10. Prepare the meringue by whipping the egg whites and icing sugar together on medium-high speed until stiff peaks form. You should get a firm and sable meringue.
  11. Using a piping bag (or a Ziploc bag with a cut opening on the bottom), pipe a bit of meringue on each marmalade/ jam covered cookie.
  12. Place the cookies back into the (still) preheated oven for 5 minutes or until meringue is golden.
  13. Remove from the oven, let cool and serve.
  14. Store in an airtight container in one layer.

Lemon Meringue Butter Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies

Lemon Meringue Butter Cookies and Raspberry Meringue Cookies


  1. is icing sugar powdered/confectioners ..or just regular granular sugar?

    • Maya Moscovich - December 10, 2013

      It’s the same as powdered sugar. I guess different bags say different things on them 🙂 but it is the same.

  2. Virginia Ballard - December 12, 2013

    How many tablespoons is 125 grams of butter? I don’t know how to convert grams 🙁

    • Maya Moscovich - December 12, 2013

      No problem!
      1 tablespoon = 15 grams
      100 grams = 7 tablespoons
      1/2 cup = 113 grams = 1 US stick

      I hope this helps 🙂 I always like to trust my kitchen scale, it’s the easiest way to go.

  3. I wonder if lemon pie filling would be ok in these ?

    • Maya Moscovich - December 18, 2013

      I’m not sure. The filling has more moisture and after heating it won’t stick to the cookie like jam or marmalade.
      You can try this with a thinner layer perhaps, I’ve tried it before.
      Let me know if you try it and it works 🙂 I’ll be happy to add a note to the recipe.