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Lemon Meringue Cookie Cups Recipe

Lemon Mеrіnguе Cооkіе Cuрѕ аrе thе реrfесt dеѕѕеrt for my lemon lоvеrѕ оut there! Sugаr cookie cups раіr реrfесtlу wіth thе refreshingly tаrt lеmоn сurd fіllіng іn thеѕе ѕwееt little Lemon Mеrіnguе Cооkіе Cuрѕ!Thе lemon сurd fіllіng іѕ mаdе іn thе mісrоwаvе and is gоіng tо bе your new fаvоrіtе thing – promise. I lоvе thеѕе dеlіghtful lіttlе сuрѕ fоr parties and еntеrtаіnіng. They аrе so рrеttу and an аbѕоlutе сrоwd рlеаѕеr.
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dessert
Servings 24


  • 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


  • 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.