These Lemon Meringue Sugar Cookie Sandwiches feature a soft, chewy lemon sugar cookie piped with a ring of toasted meringue and filled with creamy lemon curd — a perfect summer dessert.

Post Updated: 08/15/19

I’ve realized I’ve rarely had traditional lemon meringue pie, but I keep returning to lemon-meringue-inspired treats instead. These cookie sandwiches combine everything I love about the classic pie — bright lemon curd and toasted meringue — but in handheld, more exciting form.

Lemon Meringue Sugar Cookie Sandwiches

These were one of the earliest recipes I developed for the blog, and I was eager to remake them and update the photos. Every bite is full of bright lemon flavor and pillowy meringue, and yes — they can get a little messy to eat, but the payoff is worth it.

Lemon Sugar Cookies

The cookie itself is excellent on its own: crisp edges with a soft, chewy center and a clean, bright lemon note. If you like, bake an extra batch to enjoy plain — they’re wonderful without any filling.

How to Make the Cookies

Start by creaming butter and sugar until pale and fluffy; a stand mixer with a paddle attachment works best. Add an egg, an egg yolk, vanilla, lemon zest and freshly squeezed lemon juice for a true lemon flavor. A drop of yellow gel food coloring is optional if you want a brighter color — use gel, not liquid.

Combine the dry ingredients (flour, baking powder, baking soda and salt) and mix in on low until just combined. There’s no need to chill the dough. For large cookies, scoop 2 tablespoons of dough per ball; for medium or small cookies, use 1–1.5 tablespoons. After baking, sprinkle coarse sugar on each cookie immediately so it adheres while the surface is still hot.

Meringue Filling

The meringue is made from just egg whites, granulated sugar and vanilla. Warm the egg whites and sugar over simmering water until the sugar dissolves, then whip until glossy and stiff peaks form. Pipe a ring of meringue around the edge of each cookie using a large star tip to create a well for the curd.

Lemon Curd Filling

The lemon curd is tangy, smooth and best if made ahead so it can chill completely. Whisk egg yolks with sugar, lemon zest and fresh lemon juice over simmering water until thickened, then strain, stir in butter and refrigerate until cold. Spoon or pipe the chilled curd into the center of the meringue ring, then top with a second cookie to make a sandwich.

Tips & Notes

• Store plain cookies in an airtight container at room temperature for up to one week. Filled cookies are best the same day; if refrigerated, keep them up to three days and bring to room temperature before serving.
• When sandwiching, don’t press down too hard or the meringue and curd will spill out.
• To toast the meringue, use a kitchen torch or briefly broil on the top oven rack, watching closely so it doesn’t burn.

Recipe Summary

Lemon Meringue Sugar Cookie Sandwiches

Ingredients

Lemon Curd:

• 4 large egg yolks
• 3/4–1 cup granulated sugar (to taste)
• 1 tablespoon finely grated lemon zest
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup unsalted butter, chilled and cubed

Lemon Sugar Cookies:

• 2 and 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 1 and 1/2 cups granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
• Few drops yellow gel food coloring (optional)
• Coarse sugar for sprinkling (optional)

Meringue Filling:

• 4 egg whites
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract

Instructions

Make the Lemon Curd

1. Bring an inch of water to a simmer in a saucepan over medium heat, then reduce to low so it doesn’t boil.
2. Whisk egg yolks with sugar until smooth, then add lemon zest and juice. Place the bowl over the simmering water and whisk constantly until the mixture thickens and coats the back of a spoon (about 15–20 minutes).
3. Remove from heat and stir in butter, one piece at a time. Strain through a fine-mesh sieve to remove zest and any cooked bits. Cover the surface with plastic wrap and refrigerate until well chilled (about 4 hours or overnight).

Make the Lemon Sugar Cookies

1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or a silicone mat.
2. Beat butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
3. Add the egg, egg yolk, vanilla, lemon zest and lemon juice; mix until combined. Add yellow gel food coloring if using.
4. Whisk together flour, baking powder, baking soda and salt; add to wet ingredients and mix on low until just combined. Do not overmix.
5. Scoop dough (2 tablespoons for large cookies, 1–1.5 tablespoons for smaller) and roll into balls. Place on prepared sheets, leaving space to spread.
6. Bake 8–10 minutes, until edges are slightly browned. Immediately sprinkle coarse sugar on top, then cool on the sheet 5 minutes before transferring to a wire rack to cool completely.

Make the Meringue

1. Bring an inch of water to a simmer in a saucepan, then reduce heat to low.
2. Place egg whites and sugar in a heatproof bowl over the simmering water and whisk until the sugar dissolves and the mixture feels warm to the touch (about 140°F).
3. Transfer to a mixer and beat starting on low until frothy, then increase to high and beat until glossy and stiff peaks form, 5–6 minutes. Add vanilla and mix to combine.

Assemble

1. Fit a piping bag with a large star tip and fill with meringue. Pipe a ring of meringue around the edge of half the cookies to create a well for the curd.
2. Use a kitchen torch to gently toast the meringue, or place briefly under a hot broiler, watching closely.
3. Spoon or pipe chilled lemon curd into the meringue wells, then top with the remaining cookies to form sandwiches.

Storage & Serving

• Plain cookies: store airtight at room temperature up to 1 week.
• Filled cookies: best the same day; refrigerate up to 3 days and bring to room temperature before serving.

BON APPÉTIT!

Love, Dedra

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