Go Back

Torched Lemon Meringue Cookie Cups

Torched lemon meringue cookie cups with a glossy lemon curd filling and golden-tipped, torched meringue peaks. Buttery sugar cookie dough bakes into mini cups that hold bright citrus and toasted sweetness in every bite.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Sugar cookie dough
  • 2 cup sugar cookie dough
Lemon curd
  • 1 cup lemon curd
Meringue topping
  • 1 cup meringue topping
Garnish
  • 1 lemon zest for garnish

Equipment

  • 1 mini muffin tin

Method
 

Form the cookie cups
  1. Preheat the oven to 350F. Press the sugar cookie dough into a mini muffin tin to form cups, ensuring the dough reaches the sides.
Bake and cool
  1. Bake at 350F for 10 min. Cool until the cups hold their shape and are no longer hot to the touch, about 10 min.
Fill and top
  1. Spoon lemon curd into each cookie cup. Fill until you have a glossy layer that comes near the top edge.
  2. Pipe the meringue topping on top of the lemon curd in each cup. Torch the meringue until golden with toasted, golden-tipped peaks.
Finish
  1. Garnish with lemon zest. Add it lightly so it sits on top of the torched meringue.

Notes

For cleaner cup edges, press the cookie dough firmly but evenly into the mini muffin tin so it doesn’t thin out at the bottom. Store assembled cups in the refrigerator up to 1 day; torch right before serving for best texture. Freezing is not recommended for the torched meringue. For a lighter twist, use reduced-sugar lemon curd if available.