Dessert - Desserts lemon meringue cookie cups recipes

Author: Bernadine Jones

Sugar cookie cups pair perfectly with the refreshingly tart lemon curd filling in these sweet little Lemon Meringue Cookie Cups!The lemon curd filling is made in the microwave and is going to be your new favorite thing - promise. These lemon meringue pie cookie cups start with a sugar cookie base, lemon curd filling and a quick meringue topping for a perfect refreshing dessert.

Lemon Meringue Cookie Cups
Lemon Meringue Cookie Cups
Lemon Meringue Cookie Cups
Lemon Meringue Pie Cookie Cups
How do you make lemon meringue cookies?
What's the best way to make lemon meringue pudding?
What is a lemon sugar cookie Cup?
How many calories are in lemon meringue cookies?

Lemon Meringue Cookie Cups are the perfect dessert for my lemon lovers out there! Sugar cookie cups pair perfectly with the refreshingly tart lemon curd filling in these sweet little Lemon Meringue Cookie Cups!The lemon curd filling is made in the microwave and is going to be your new favorite thing - promise. I love these delightful little cups for parties and entertaining. They are so pretty and an absolute crowd pleaser.
Provided by: Trish - Mom On Timeout
Total time: 32 minutes
Cook time: 12 minutes
Prep time: 20 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 5

Ingredients:

16.5 oz Pillsbury® refrigerated sugar cookie dough (1 roll)
1/3 cup all-purpose flour
1 cup lemon curd (make your own in the microwave!)
2 egg whites
3 tbsp granulated sugar

Nutrition:

How to cook:

Preheat oven to 350°F.
Liberally coat a mini muffin tin with nonstick cooking spray.
In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended.
Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.
Bake 10 to 12 minutes or until edges are just starting to turn golden brown.
Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.
Whip egg whites in a mixer bowl until foamy. Add sugar one tablespoon at a time, continuing to whip until stiff peaks form. Set aside.
Spoon lemon curd into cups. (If necessary, press the center of the cups down with your thumb before spooning in curd to create more space.)
Drop one tablespoon of meringue on top of the curd in each cup.
Place cups on a parchment-lined cookie sheet and place under the broiler just until tips of meringue start to show color. Remove immediately. (Watch these constantly. My broiler took 15 seconds to brown the meringue.)
Let cool for a few minutes before serving or store in refrigerator until ready.

Notes: Desserts: Lemon Meringue Cookie Cups/, 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookie dough 1/3 C ap flour 1 C lemon curd (make your own in the microwave!) 2 egg whites 3 T granulated sugar

Tags:

lemon meringue pie cookie cups desserts lemon meringue cookie cups

Surprise and delight guests with easy-to-make mini lemon pies!
Provided by: Inspired Taste
Total time: 45 minutes
Prep time: 15 minutes
Yields: 24 servings
Number of ingredients: 5

Ingredients:

1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
2 egg whites
1/8 teaspoon cream of tartar
1 tablespoon sugar
3/4 cup lemon curd, room temperature

Nutrition:

Serving Size: 1 Serving

How to cook:

Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Gradually add sugar, beating 1 to 2 minutes or until stiff peaks form.
Fill each cookie cup with about 1 tablespoon lemon curd. Top each with beaten egg whites.
Bake 10 minutes or until meringue tops are golden brown. Store in refrigerator.

Notes: Lemon Meringue Cookies | The Best Meringue Cookie, Instructions. Preheat the oven to 225°F (107°C) and line two large baking sheets with parchment paper. Combine egg whites, cream of tartar, and …

Provided by: 4littleFergusons
Total time: 35 minutes
Cook time: 10 minutes
Prep time: 25 minutes
Yields: 24 servings
Number of ingredients: 5

Ingredients:

2 packages (16 Oz. Size) Pillsbury Read To Bake Refrigerated Sugar Cookie Dough
½ cups Flour
2 cans (21 Oz. Size) Lemon Creme Pie Filling
2 whole Egg Whites
3 Tablespoons Sugar

How to cook:

Spray 2 mini muffin pans with nonstick spray.
Break apart each bit of sugar cookie dough and roll in flour until coated nicely. Roll into a ball shape and place one in every muffin tin. Press with a tart shaper so it fills the cup and up the sides. Bake 10 minutes, or just turning golden brown.
Remove from oven and immediately use the tart shaper again to re-press into a cup shape. Remove from pan to cooling rack.
Pipe lemon creme into each cookie cup.
Whip egg whites in an electric mixer until foamy. Add sugar 1 tablespoon at a time and continue beating until stiff peaks form.
Drop a bit of meringue on each cookie cup and broil on a cookie sheet for 15 seconds until the meringue starts turning golden brown.
Refrigerate until serving time.

Notes: Lemon Meringue Pie Cookie Cups, These lemon meringue pie cookie cups start with a sugar cookie base, lemon curd filling and a quick meringue topping for a perfect refreshing …

These lemon meringue pie cookie cups start with a sugar cookie base, lemon curd filling and a quick meringue topping for a perfect refreshing dessert. You won't be able to stop after just one!
Provided by: Aimee
Total time: 16 minutes
Cook time: 16 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 4

Ingredients:

1 pkg refrigerated sugar cookie dough
1 cup lemon curd
2 egg whites
3 TBS sugar

Nutrition:

How to cook:

Preheat your oven to 350 degrees.
Cut sugar cookie dough into 12 slices.
Press each slice into a greased muffin tin. Press into the bottom and up the sides about 2/3 of the way, to create a little bowl.
Bake for about 15-18 minutes until the edges just start to turn a golden brown color.
Allow to cool for 5 minutes. Transfer to a wire rack to cool completely. (The easiest way for me was just by inverting the pan and tapping the bottom so they'd fall out)
Fill each cookie cup with about 1 1/2 TBS of lemon curd. Set aside
Beat egg whites on high until they are nice and foamy.
Add sugar 1 tablespoon at a time until added, and keep mixing on high until stiff peaks are formed.
Top each cup with meringue.
Place cups on a baking sheet and broil in oven, watching super closely until the tips are browned! Mine only took about 15-18 seconds until the tips were browned, and they burn quick.
Remove from oven and move to a cooling rack to cool completely.

Notes: Easy Cheater Mini Lemon Meringue Pie Cookie Cups, Instructions Preheat oven to 350F In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water and lemon juice. …