Lemon Meringue Cookie Cups

Imagine the zesty punch of lemon, that sweet, tangy burst of flavor that makes your mouth water, paired with a soft, melt-in-your-mouth meringue. Now, what if I told you that you could enjoy that all in a cute, bite-sized cookie cup? Trust me, these Lemon Meringue Cookie Cups are going to be your new favorite treat, and they’re perfect for just about any occasion.

They’re sweet, a little tart, and topped with that glorious, pillowy meringue that will have you coming back for more. Plus, they’re so much fun to make! Whether you’re looking to impress at your next gathering, or just want to treat yourself to something special, these cookie cups will definitely do the trick.

Why You’ll Love Lemon Meringue Cookie Cups

This recipe is so much more than a dessert; it’s a showstopper. Here’s why you’ll love it:

• Versatile: Whether it’s a casual afternoon with friends or a fancy dinner party, these little cookie cups fit right in. They’re cute, they’re delicious, and they’re always a conversation starter.
• Budget-Friendly: You don’t need to break the bank to make a show-stopping dessert! With just a handful of pantry staples, you’ll have a batch of these sweet, tangy treats ready to go.
• Quick and Easy: These little bites of joy are so easy to whip up! Don’t worry if you’re not a seasoned baker—this recipe is simple to follow and perfect for beginners. Plus, you’ll get to enjoy the process (and the results!).
• Crowd-Pleasing: There’s just something about the combination of lemon and meringue that everyone loves. It’s sweet, it’s tangy, it’s light—perfect for satisfying your sweet tooth without weighing you down.
• Customizable: You can tweak the lemon filling to your liking. Want a little more tang? Go for an extra squeeze of lemon juice. Feel like making the meringue extra fluffy? You got it!

Ingredients for Lemon Meringue Cookie Cups

Let’s talk about the key ingredients that come together to create this masterpiece:

• Cookie Base: This buttery, slightly sweet base is the foundation for all that lemony goodness. It’s crisp and delicious, creating the perfect vessel for the lemon filling and meringue.
• Lemon Filling: The star of the show! The tangy lemon curd is what gives this dessert its signature kick, balancing out the sweetness of the cookie and meringue perfectly.
• Meringue: This is the fluffy cloud on top, light and airy, with just the right amount of sweetness. The meringue adds that dreamy, melt-in-your-mouth factor that makes these little cups irresistible.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions for Lemon Meringue Cookie Cups

Let’s dive into the simple steps for making these Lemon Meringue Cookie Cups. Trust me, it’s easier than you think!

Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cookie cups bake up just right. You’ll be rewarded with the perfect golden-brown base that holds all the good stuff.

Prepare the Cookie Dough

In a bowl, cream together your butter and sugar until it’s light and fluffy. Then, add the flour and a pinch of salt to form a soft dough. Scoop out small portions of dough and press them into mini muffin tins to form your cookie cups. Bake for about 10-12 minutes or until they are golden around the edges. These will become the perfect little cookie base for your lemon and meringue filling.

Make the Lemon Filling

While the cookie cups are baking, let’s work on the lemon filling. In a saucepan, whisk together lemon juice, sugar, eggs, and a touch of cornstarch. Cook over medium heat until it thickens into a creamy lemon curd. Remove it from the heat and let it cool a bit before spooning it into the baked cookie cups.

Prepare the Meringue

Whisk your egg whites (make sure there’s no yolk) and sugar until stiff peaks form. The meringue should hold its shape, but still be soft and airy. Spoon the meringue onto each filled cookie cup, swirling it gently to make it look as pretty as possible!

Bake the Cookie Cups

Pop your filled and topped cookie cups back into the oven for about 10 minutes, or until the meringue is lightly browned and set. Keep an eye on them so they don’t overbake!

Cool and Serve

Let the cookie cups cool down for a bit before you dive in. They’re delicious both warm and chilled, so it’s up to you!

Nutrition Facts

Servings: 12
Calories per serving: [Calories to be filled in recipe card]

How to Serve Lemon Meringue Cookie Cups

These cute little desserts can be served on their own, but why not make the moment even more special? Here are a few ideas to complete your dessert experience:

• Fresh Fruits: Pair them with fresh berries like strawberries, blueberries, or raspberries for a sweet and tart contrast.
• Whipped Cream: A dollop of lightly whipped cream adds a creamy touch that complements the zesty lemon and fluffy meringue.
• Iced Tea or Lemonade: Serve with a refreshing drink, and you’ve got yourself a beautiful dessert spread!

Additional Tips

Here are some fun tips to make your Lemon Meringue Cookie Cups even better:

• Make Ahead: You can prepare the cookie cups and lemon curd in advance! Just store them separately in the fridge and assemble them right before serving.
• Lemon Zest: Want an extra lemony punch? Add some lemon zest to the curd for an added burst of citrus flavor.
• Storing Leftovers: These are best enjoyed the same day, but if you have leftovers, store them in an airtight container in the fridge. They’ll stay fresh for up to 2-3 days.
• Double the Recipe: These little cookie cups are perfect for sharing, so feel free to double or triple the recipe if you’re feeding a crowd!

FAQ Section

Q1: Can I make the meringue ahead of time?
A1: It’s best to make the meringue fresh, but you can prepare the lemon curd and cookie base a day ahead. Just assemble everything before baking.

Q2: Can I use store-bought lemon curd?
A2: Sure! Using store-bought lemon curd can save you time, but homemade lemon curd really gives it that extra special touch.

Q3: How do I store leftovers?
A3: Store any leftovers in an airtight container in the fridge for up to 2-3 days.

Q4: Can I freeze these cookie cups?
A4: I wouldn’t recommend freezing them, as the meringue can lose its texture when thawed.

Q5: What can I substitute for egg whites in the meringue?
A5: You can try aquafaba (the liquid from a can of chickpeas) as an egg white substitute to make a vegan meringue.

Conclusion

Lemon Meringue Cookie Cups are a total game-changer. They’re sweet, tangy, fluffy, and oh-so-satisfying. Whether you’re looking to impress guests or just treat yourself, these little cups will make any occasion feel extra special. So what are you waiting for? Get your ingredients ready, and let’s bake some happiness! Trust me, you’re going to love these

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