Lemon Meringue Cookies

These lemon meringue cookies are crisp on the outside, soft and airy in the middle, and packed with bright lemon flavor. They’re light, melt-in-your-mouth cookies that are as refreshing as they are addictive—you’ll want to eat the whole batch! Perfect for parties, holiday trays, or a summer dessert, this easy recipe delivers a unique cookie that everyone will love.

Why I Love These Lemon Meringue Cookies

If you’ve never tried lemon meringue cookies, you’re in for a refreshing twist on a classic. These little cookies are light, airy, and crisp, with a burst of fresh lemon flavor that melts in your mouth. They’re one of those desserts that feel indulgent but are so delicate you can easily pop a few without realizing it.

What I love most is how simple they are to make. With just a handful of ingredients and a little whipping time, you can bake up a batch of around 40 cookies—perfect for family gatherings, summer parties, or holiday cookie trays. 

I’ve made these many times for get-togethers, and they always disappear quickly. Friends and family love how unique they are compared to traditional cookies. Serve them on their own or pair them with fruity desserts like my blueberry cookies, for a colorful cookie platter that has something for everyone.

Ingredients

• 4 egg whites, room temperature
• ½ teaspoon
• 1 ½ cup
• 1 teaspoon lemon extract (or lemon zest)
• Pinch of salt

How To Make Lemon Meringue Cookies

Step 1: Prep

The first step is to preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper. 

Step 2: Mix the Ingredients

 Next, take out a large, clear glass bowl and add in your egg whites, cream of tartar, and salt. Then, using an electric mixer with a whisk attachment, beat these ingredients together on medium speed for about 1 minute.

Step 3: Add the Powderd Sugar and Mix

After a minute, increase your speed to high and gradually add in your powdered sugar 1 tablespoon at a time. Continue beating for about 5 minutes after all the powdered sugar has been added, until stiff peaks form. Make sure you stop beating right when stiff peaks form - you do not want to overbeat the mixture. Gently fold in the lemon extract or lemon zest just until combined; do not over-stir. 

Step 4: Pipe the Meringues 

 Transfer your meringue mixture from the bowl to a piping bag with a large tip. Pipe the cookies onto the prepared baking sheet. If your baking sheet isn't large enough, you'll have to bake the cookies in two batches.

Step 5: Bake the Meringues

 Bake your meringue cookies for 1 hour.  After an hour, turn off your oven and leave your cookies in the oven with the door slightly open or fully closed for 1-2 hours until they are completely cooled. And make sure you DO NOT open the oven fully during baking or cooling.  Once they are cooled, serve immediately and enjoy! 

Expert Tips

• No piping bag? No problem. If you don’t have a piping bag, you can easily make one out of a Ziploc bag. Just fill the bag with meringue, push it toward one corner, and snip off the tip. It won’t be fancy, but it works perfectly for piping these meringue cookies.
• Use room temperature eggs. Egg whites whip up with more volume at room temperature. Let them sit out for about 20–30 minutes before starting. This step makes a big difference in getting tall, airy lemon meringues.
• Don’t skip the cream of tartar. Cream of tartar might seem optional, but it’s essential. It helps stabilize the egg whites and keeps the meringues from collapsing, so your cookies hold their shape beautifully after baking.
• Mix gently. Once your egg whites are whipped, fold in ingredients gently. Overmixing will deflate the meringue and lead to flat cookies instead of crisp, airy ones.
• Add a lemon-yellow swirl. For a bakery-style look, use gel food coloring (not liquid, which can thin the meringue). Dip a skewer or small brush in yellow gel food coloring and streak the inside of your piping bag before filling it with the meringue. When you pipe the cookies, you’ll get a delicate yellow swirl on each lemon meringue cookie that makes them look as bright and sunny as they taste.

Lemon Meringue Cookies FAQS

How do I store lemon meringue cookies?

Store cooled meringue cookies in an airtight container at room temperature. If layering them, place parchment paper between layers to prevent sticking. Keep them away from humidity and direct sunlight, and they’ll stay crisp for up to 2 weeks.

Can I freeze meringue cookies?

Yes, but it’s not always ideal. Meringues can absorb moisture during thawing, which may affect their texture. If you need to freeze them, place the cookies in a single layer in an airtight container and freeze for up to 1 month. Thaw at room temperature inside the sealed container to minimize condensation.

Why do my meringue cookies crack in the oven?

Cracking usually happens when meringues are baked at too high of a temperature or cooled too quickly. To prevent this, bake low and slow (around 200°F/90°C) and let the cookies cool in the oven with the door slightly open for about an hour or two. This gentle cooling process helps the cookies stay smooth and prevents sudden temperature changes that cause cracks.

Why did my meringue cookies deflate?

Deflation usually happens when egg whites are under-whipped, over-whipped, or when ingredients were folded in too roughly. Make sure to whip egg whites to stiff peaks, add sugar gradually, and fold in the lemon flavoring gently with a rubber spatula to keep as much air as possible in the batter.

Why are my meringue cookies sticky?

Meringue cookies often turn sticky if there’s too much humidity in the air or if they weren’t baked long enough. To fix this, bake them at a low temperature until fully dried out, then let them cool in the oven with the door slightly open. Always store meringues in an airtight container at room temperature to keep them crisp.

Can I make meringue cookies without cream of tartar?

Yes, but you’ll need another acid to stabilize the egg whites. Lemon juice or white vinegar are the best substitutes—use about ½ teaspoon per 2 egg whites. Without cream of tartar or another acid, the meringue won’t hold its shape as well and is more likely to collapse after baking.

Final Thoughts

If you’ve been looking for a fun, refreshing twist on traditional cookies, this lemon meringue cookies recipe is the one to try. My family looks forward to these every holiday season and they've become a regular dessert on the Cunningham cookie table. Give them a go—you might just find they become a new family favorite. And if you do, I’d love to hear what you think—leave a review or share them with a friend who loves lemon desserts!

Recipes To Try Next

• Jello pudding pie
• Cinnamon muffins
• No bake lemon cheesecake
• Starbucks lemon loaf
• No bake cheesecake with Cool Whip