Lemon Meringue Pie Cookies

lemon meringue cookies on a yellow surface surrounded by lemon halves and graham cracker pieces

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Soft and chewy cookies made with graham cracker crumbs, filled with vibrant tart lemon curd, and topped with fluffy toasted meringue. These lemon meringue cookies have all the same flavors as lemon meringue pie, in a cookie version! 


Units Scale

For the Lemon Curd Filling

  • 3 egg yolks + 2 whole eggs
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup lemon juice (from approx. 2-3 lemons)
  • 2/3 cup sugar
  • 3 tablespoons butter (cold, diced)

For the Graham Cracker Cookies

  • 12 tablespoons unsalted butter, room temperature
  • 1/4 cup + 2 tbsp granulated sugar, divided
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 cup graham cracker crumbs (8 full double sheets, finely ground)
  • 1 2/3 cup flour

For the Swiss Meringue Topping

  • 3 egg whites
  • 1/2 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla
  • Pinch of salt



  • Once you make the dough, you can chill it for a few hours or overnight before forming the cookies. 
  • When you bake the cookies as they spread, the indentation will not be as defined. So when you take them out of the oven, use a spoon to reinforce the center indent before filling them with lemon curd.  
  • It's ok if the lemon curd is still a little warm or isn't fully set when you fill the cookies. The lemon filling will finish setting and continue to thicken in the refrigerator. 
  • Store cookies in the refrigerator and let sit at room temperature for 30 minutes before serving. Cookies should be eaten within 2 days.