If you adore classic lemon meringue pie but crave a bite-size, playful version, then you are going to fall head over heels for this Lemon Meringue Cookie Cups Recipe. These little delights combine a buttery, crunchy graham cracker cup filled with tangy, vibrant lemon curd, topped with fluffy, toasted meringue that melts in your mouth. It’s a perfect balance of tart and sweet, with textures that will have everyone reaching for seconds. This recipe brings the essence of a timeless dessert into a fun, shareable treat that’s as impressive as it is easy to make.
Ingredients You’ll Need
The magic of this Lemon Meringue Cookie Cups Recipe comes from a handful of simple pantry staples, each playing a critical role in the final flavor and texture. From the crispy graham cracker base to the cloud-like meringue crown, every ingredient counts.
- 1½ cups graham cracker crumbs: Provides a crisp, slightly sweet foundation with a classic aroma.
- 6 tablespoons unsalted butter (melted): Binds crumbs while adding rich, luscious flavor.
- 2 tablespoons granulated sugar: Adds subtle sweetness and helps the crust hold together.
- 1 cup lemon curd: The star tangy filling offering bright citrus punch and creamy texture.
- 2 large egg whites: Whipped for a light, airy meringue topping.
- ¼ teaspoon cream of tartar: Stabilizes the egg whites for perfect peaks.
- ½ cup granulated sugar: Sweetens the meringue to a perfect balance.
- ½ teaspoon vanilla extract: Adds depth and a warm finish to the meringue.
How to Make Lemon Meringue Cookie Cups Recipe
Step 1: Prepare the Graham Cracker Cups
Start by preheating your oven to 350°F (175°C) so it’s ready once your crust mixture is formed. In a mixing bowl, combine the graham cracker crumbs with melted butter and sugar, stirring until the crumbs are evenly coated and hold together when pressed. This mixture will be your crispy, buttery base. Press the mixture firmly into each cavity of a greased mini muffin tin, shaping it up the sides to create a neat cup. Bake these for 8 to 10 minutes until they turn a lovely golden hue. Let them cool fully in the tin – this helps them firm up perfectly for filling.
Step 2: Fill with Lemony Goodness
Once the cups are completely cool, spoon about 1 tablespoon of luscious lemon curd into each one. The lemon curd brings that signature tartness and velvety texture that makes this recipe truly shine. Whether you use store-bought or homemade lemon curd, its bright flavor is what transforms these cups into a memorable treat.
Step 3: Whip Up the Meringue
In a clean, grease-free bowl, beat the egg whites with cream of tartar until soft peaks form. This step is crucial because the cream of tartar stabilizes the egg whites, ensuring your meringue holds up with a silky texture. Gradually add the granulated sugar as you continue beating until stiff peaks develop—your meringue should look glossy and hold its shape. Finishing it off with vanilla extract gives a subtle warmth that balances the tangy lemon perfectly.
Step 4: Top and Toast
Pipe or spoon generous dollops of the meringue over each lemon-filled cup, covering the surface completely. To get that signature toasty finish, use a kitchen torch to lightly brown the tops until golden, or if you don’t have a torch, carefully place the tray under a broiler for 1 to 2 minutes while watching closely so they don’t burn. Allow the cookie cups to cool before serving – this gives the meringue time to set and creates a pleasant contrast to the tart filling below.
How to Serve Lemon Meringue Cookie Cups Recipe
Garnishes
A light dusting of powdered sugar adds an elegant touch, but if you want to get fancy, a small lemon zest twist or a tiny fresh mint leaf can really elevate presentation and add a fresh aroma. These garnishes make each bite feel special and are great for impressing guests.
Side Dishes
These Lemon Meringue Cookie Cups Recipe bites are a perfect companion to a cup of hot tea or freshly brewed coffee, balancing citrusy brightness with comforting warmth. For a brunch or afternoon tea, complement them with fresh berries or a light fruit salad to keep the flavors fresh and vibrant.
Creative Ways to Present
Arrange the cookie cups on a tiered dessert stand for a charming display that invites guests to indulge. Alternatively, serve them in delicate paper liners with colorful ribbons for gifting or party favors. For a more modern twist, place each one on a small dessert plate with a drizzle of berry coulis to add contrast and artistic flair.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, place the assembled cookie cups in an airtight container and refrigerate. They are best eaten within 24 hours since the meringue can become slightly weepy, but the cool lemon curd keeps the cups tasting fresh and vibrant.
Freezing
Because of the delicate meringue topping, freezing is not recommended for this Lemon Meringue Cookie Cups Recipe. Freezing can ruin the texture of the meringue and make the crust soggy when thawed, which takes away from the lovely crunch and fluffiness.
Reheating
These cookie cups are delicious straight from the fridge or at room temperature. If you prefer your meringue warm, a very brief zap in the microwave (5-7 seconds) can soften it slightly, but be careful not to melt it completely. Otherwise, serve as is to enjoy their full texture and flavor impact.
FAQs
Can I use a different crust for the Lemon Meringue Cookie Cups Recipe?
Absolutely! While the graham cracker base gives a classic, buttery crunch, you can swap it for crushed vanilla wafers or shortbread cookies for a different texture and taste. Just make sure to adjust the butter quantity slightly if needed so the crust holds together well.
Is it okay to use store-bought lemon curd?
Yes, store-bought lemon curd works wonderfully and saves time, but if you have the opportunity, homemade lemon curd can add a fresher, more vibrant flavor that really elevates the cookie cups.
How do I prevent the meringue from weeping?
Using fresh egg whites and cream of tartar helps stabilize the meringue. Also, adding the sugar slowly when whipping and serving the cookie cups soon after assembling minimizes the chance of weeping or separation.
Can I make these cookie cups ahead of time?
You can bake the cookie cups and prepare the lemon curd filling ahead, but it’s best to add and toast the meringue just before serving to keep that beautiful toasted peak intact and fluffy.
What if I don’t have a kitchen torch?
No worries! Placing the cookie cups under a broiler for 1 to 2 minutes will toast the meringue effectively. Just be sure to watch them closely so they do not burn.
Final Thoughts
If you want a dessert that brings all the joy of lemon meringue pie but in a charming, handheld serving, this Lemon Meringue Cookie Cups Recipe is a must-try. It’s simple to assemble, spectacular in flavor, and guaranteed to impress friends and family. Don’t hesitate to try it out – I promise these bite-size treats will become a fast favorite in your dessert rotation!
