The Cheater Lemon Meringue Cookie Cups Recipe is a simple way to get your Lemon Meringue Pie fix with the tangy lemon filling & sweet meringue like topping. 

Lemon Meringue Cookie Cups Recipe

The Cheater Lemon Meringue Cookie Cups Recipe is a simple way to get your Lemon Meringue Pie fix with the tangy lemon filling & sweet meringue like topping. 
Author Mary

Ingredients

  • 1 package sugar cookie dough *or use from-scratch recipe
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 4 Tablespoons  lemon juice
  • 2 Tablespoons butter optional
  • 1 cup marshmallow fluff*NOTE: you can replace the lemon filling with store-bought lemon curd.
  • *From scratch sugar cookies:
  • Sugar Cookie Ingredients:
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F
  2. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water and lemon juice.
  3. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
  4. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture.
  5. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat.
  6. Grease a muffin or tart tin and press 1-2 Tablespoons of cookie dough into each indentation and press to shape into a cup shape (along the bottom and sides of the indentation).
  7. Bake the cookie cups for 8-12 minutes (will vary depending on the size of your tin).
  8. Set oven to broil.
  9. Fill each cookie cup with 1-2 Tablespoons of the lemon filling and then top with a Tablespoon of marshmallow fluff.
  10. Place all of the cookie cups under the broiler for 2 minutes, or until the marshmallow topping appears browned.
  11. Let cool before serving.
  12. Cream the butter and sugar together with a mixer until light and fluffy, about 2 minutes.
  13. Add in the eggs and vanilla.
  14. In a separate bowl, stir together the flour and baking powder and then slowly add it to the sugar-butter mixture.
  15. Once all of the flour is incorporated into the dough, form into a ball and cover with plastic wrap.
  16. Refrigerate for 30 minutes before shaping into cookie cups.

Recipe Notes

You can replace the lemon filling with store-bought lemon curd.