Lemon Meringue Square Cookies
Brighten your dessert table with these irresistibly zesty Lemon Meringue Square Cookies! Featuring a buttery shortbread base, a luscious homemade lemon curd filling, and a light, golden-topped meringue layer, these treats are the perfect harmony of tangy, sweet, and creamy textures. Each square bursts with fresh citrus flavor, thanks to real lemon juice and zest, while the pillowy meringue adds an elegant finish. Perfect for special occasions or afternoon tea, these cookies are as impressive as they are easy to make, with simple ingredients and straightforward steps. Serve them chilled or at room temperature for a crowd-pleasing dessert that's nothing short of show-stopping!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams granulated sugar
- 180 grams all-purpose flour
- 1 teaspoon salt
- 120 milliliters lemon juice
- 2 teaspoons lemon zest
- 200 grams granulated sugar (for lemon curd)
- 3 pieces large eggs
- 60 grams unsalted butter (for lemon curd)
- 3 pieces large egg whites
- 120 grams granulated sugar (for meringue)
- 0.25 teaspoons cream of tartar
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, beat together 115g unsalted butter and 100g granulated sugar until light and creamy. Add 180g all-purpose flour and 1 teaspoon salt. Mix until the dough comes together.
Press the dough evenly into the bottom of the prepared baking pan. Bake for 18-20 minutes or until lightly golden. Remove from the oven and let cool completely.
To make the lemon curd, whisk together 120ml lemon juice, 2 teaspoons lemon zest, 200g granulated sugar, and 3 large eggs in a medium saucepan.
Place the saucepan over medium heat and whisk continuously until the mixture starts to thicken, about 5-7 minutes. Remove from heat and stir in 60g unsalted butter until fully melted and incorporated.
Spread the lemon curd evenly over the cooled shortbread base and set it aside while you prepare the meringue.
In a clean, dry bowl, beat 3 large egg whites with 0.25 teaspoons of cream of tartar until soft peaks form. Gradually add 120g granulated sugar, one tablespoon at a time, and continue to beat until stiff, glossy peaks form.
Spread the meringue evenly over the lemon curd layer, using the back of a spoon to create decorative peaks or swirls.
Bake the bars in the preheated oven for 15 minutes, or until the meringue is golden brown on top.
Allow the cookies to cool completely in the pan, then lift them out using the parchment overhang. Cut into 16 squares and serve.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 26.6 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 56 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
