Lemon Meringue Cookies | Pastry Recipes

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  • These Lemon Meringue Cookies are both stylish and substantial – so pretty and one of the tastiest treats around.

    These are the ultimate afternoon snacks to have with your cup of tea or coffee. The delicate, lemony cookies have a fabulous filling of lemon curd infused cream, sprinkled with crunchy pieces of meringue. They are an absolute delight. The recipe was created by TV chef Lisa Faulkner. She makes her own lemon curd for the recipe. Of course, if you’re pressed for time, you can just use a ready-made jar instead. Try to get a really good one, so you get the best lemon flavor and not too much sugar. However, the curd is so easy to make yourself and lasts a long time in the fridge afterwards, so we really think it’s worth making it yourself. It takes about 2 hours to do, but it’s worth it.


    • For Betty’s lemon curd (for 1 jar of 420 g):

    • 225g caster sugar

    • 60g unsalted butter

    • Zest 1 untreated lemon

    • Juice 2 lemons

    • 2 large eggs, beaten

    • For the biscuits:

    • 250g plain flour

    • 100g of rice flour

    • 250g softened salted butter

    • 75 g golden caster sugar

    • Finely grated zest 1 lemon

    • 1 egg yolk

    • For the filling:

    • 200 ml fresh cream

    • 3 tablespoons Betty’s Lemon Curd

    • 4 meringue shells, crushed


    • For Betty’s lemon curd: Put the sugar, butter, lemon zest and juice in a non-stick pan and heat over low heat. Stir gently with a whisk until the butter is melted then whisk in the beaten eggs – you will see it start to thicken. Switch to a wooden spoon and stir gently for 10-15 minutes. It should thicken enough to adhere to the back of the spoon. Remove from heat and let cool, stirring occasionally. Once cooled, pour into a sterilized jar.

    • For the biscuits: Sift the flours into a large bowl and make a well in the centre. Add butter, sugar, lemon zest and egg yolk. Gradually stir in the flour with your fingertips until the mixture comes together to form a soft dough. Wrap in cling film and refrigerate for 30 minutes until firm.

    • Preheat the oven to 150°C/300°C/gas 2 and line a baking sheet with parchment paper. Dust the work surface with a little flour and roll out the dough to a thickness of 5 mm. Cut discs with a 6cm round cookie cutter and place them on the prepared baking sheet. Refrigerate for 30 minutes until firm.

    • Bake the cookies for about 30 minutes until lightly browned, then transfer them to a wire rack to cool.

    • Meanwhile, whip the cream into soft peaks then fold it into Betty’s lemon cream and crushed meringue. Pour the mixture over half the cookies, then sandwich with the remaining plain cookies.

    Tips for making lemon meringue cookies

    Decorate the tops of the cookies by holding a paper doily or piece of lace over it and dusting icing sugar over it so it settles into the gaps.

    Store cookies in an airtight container for up to 2 days. Store the lemon curd in a jar in the fridge and consume it within a month (which shouldn’t be too difficult).

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