Lemon Meringue Cookie Cups
Bright, tangy lemon curd nestled in a buttery shortbread cookie cup, crowned with a fluffy, toasted meringue. These bite-sized delights offer all the classic lemon meringue pie flavors in a fun, portable format.
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 hr 10 min
- Makes
- 24 mini cookie cups
Ingredients
Check off each one as you gather it.
Instructions
- 01
Preheat oven to 350°F (175°C). In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Gradually mix in the flour and salt until a soft dough forms.
- 02
Press about 1 tablespoon of dough into each cavity of a mini muffin tin, shaping it into a cup. Bake for 12-15 minutes, or until the edges are lightly golden. Remove from oven and let cool slightly in the tin, then carefully transfer to a wire rack to cool completely.
- 03
While the cookie cups cool, prepare the lemon curd: In a medium saucepan, whisk together the egg yolks, 1 cup granulated sugar, lemon juice, lemon zest, water, and cornstarch until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Remove from heat and pour into a heatproof bowl. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming and refrigerate until chilled, at least 1 hour.
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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.
