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These Lemon Meringues Are Citrusy Perfection

Make delicious lemon meringues with simple ingredients! These cookies are delicate and crisp, with a soft inside. You’ll love this recipe.

lemon meringues

This is a recipe I’m very excited to share. Why? Because today I’m giving you a cheat. You’re about to feel like a gourmet chef with this delicious lemon meringues recipe!

If you’ve never tried making meringue cookies before, you’ve come to the right place.

With just six simple ingredients, you’re about to create something that’s going to wow your taste buds and probably get you a bunch of “oohs” and “aahs” from your family and friends.

It’s not just a cookie; it’s a tiny, tangy, sweet sensation that’s going to make you feel like a baking genius. And the best part? You don’t need to be a pro to nail this recipe.

These cookies are the perfect blend of tart lemon and sweet, airy meringue, coming together in a little piece of confectionery art.

Now, let’s talk about why lemon meringue cookies are a must-try. Firstly, they’re a fun twist on the classic lemon meringue pie. They have all the flavors you love, but in a bite-sized form that’s perfect for snacking or sharing.

Secondly, they’re incredibly versatile. Want to add a sprinkle of zest for extra tang? Go for it. Feeling adventurous? Drizzle them with a bit of dark chocolate. The possibilities are endless.

lemon meringue cookies

So, let’s get baking! Put on your favorite apron, play some music, and let’s fill your kitchen with the irresistible aroma of lemon and meringue.

By the time you’re done, you’ll be amazed at how something so simple can taste so incredibly divine. Get ready to fall in love with lemon meringue cookies – your new favorite treat.

Tips for Making Meringues

If you’ve never made meringues before, these tips will help. Otherwise you can scroll down for the recipe.

Use Fresh, Room Temp Eggs

Fresh egg whites beat up better and create a more stable meringue. Make sure there are no traces of egg yolk in the whites, as even a tiny bit of yolk can hinder the whipping process.

Allow them to come to room temperature before beating them. This helps them whip up to a higher volume.

Clean Equipment

Ensure that your mixing bowl, beaters, and utensils are completely clean and free from any grease or residue. Any contamination can prevent the egg whites from foaming properly.

Gradually Add Sugar

Add the sugar slowly, one or two tablespoons at a time, while continuously beating the egg whites. This gradual addition helps the sugar dissolve and prevents graininess in the meringue.

Gradually Add Speed

Use an electric mixer on high speed to whip the egg whites and sugar mixture. Start at a lower speed to create foam, then increase the speed gradually until stiff, glossy peaks form.

Don’t Overbeat

Stop whipping as soon as stiff peaks form. Overbeating can make the meringue dry and cause it to lose its glossy appearance.

Low and Slow Baking

Bake the meringues at a low temperature, typically around 225°F (110°C), for an extended period (1-1.5 hours). This slow and gentle baking process helps dry out the meringues while keeping them crisp on the outside and chewy on the inside.

Cool in the Oven

After baking, turn off the oven and leave the meringues inside to cool gradually. This prevents them from cracking due to sudden temperature changes.

lemon meringue cookie recipe

Making perfect meringues can be a bit tricky, but with practice, you can achieve those light and airy treats. Here’s what you’ll need for these lemon meringue cookies.


  • 2 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 teaspoon fresh lemon zest
  • 1/2 teaspoon pure lemon extract
  • Yellow gel food coloring, optional


  • Mixer with paddle attachment

Meringues are sensitive to moisture, so avoid making them on humid days. Store them in an airtight container to maintain their texture.

lemon meringues recipe

These will last for up to 2 weeks when stored at room temperature in an airtight container, with parchment between the layers. They can also be frozen for up to 3 months in a parchment-lined airtight container.

lemon meringue drops

Get the printable recipe for this dessert below:

Yield: 36 meringues

Lemon Meringues

lemon meringues

Learn how to make lemon meringue cookies with the best flavor and texture! You're going to love this recipe.

Prep Time 20 minutes
Cook Time 1 hour
Cool Time 1 hour
Total Time 20 minutes


  • 2 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 teaspoon fresh lemon zest
  • 1/2 teaspoon pure lemon extract
  • Yellow gel food coloring, optional


  1. Preheat your oven to 275 F and line two baking sheets with parchment paper or silpat mats.Lining-a-baking-pan-with-parchment-paper
  2. Add the egg whites to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until the egg whites become frothy; about 30 seconds. Add the cream of tartar and continue mixing on medium-low speed.egg whites in a metal mixing bowl
  3. Slowly add the granulated sugar, about one tablespoon at a time. Once all of the sugar has been incorporated, turn the mixer to medium speed and beat until the meringue holds stiff peaks; about 3 minutes.egg whites with stiff peaks
  4. Once the meringue holds stiff peaks, add the lemon zest and lemon extract and mix just until combined; about 15 seconds on low speed.
  5. If you want the meringues to have yellow stripes, use a small spatula or food brush to paint four vertical lines of gel food coloring on the inside of a disposable piping bag fitted with a round or star tip.
  6. Carefully fill the bag with meringue, trying not to smudge your food coloring lines as much as possible.Piping bag filled with meringue batter
  7. Pipe 1” meringues on to the prepared baking sheet, making sure to pipe them at least 1” apart.meringue piped onto a silpat
  8. Bake the meringues for 50-55 minutes or until they are dry and crisp.
  9. Open the oven door, turn off the oven, and allow the meringues to cool to room temperature.baked meringue cookies on a silpat


Transfer the cooled meringues to an airtight container at store at room temperature for up to five days.

Nutrition Information:



Serving Size:

1 meringue

Amount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 0g

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What did you think of this dessert? Let me know in the comments! Want more spring and Easter recipes? Check out these posts:

Creme Egg BrowniesEaster BarkEaster CupcakesEaster M&M CookiesItalian Easter CookiesLemon Blueberry DessertsLemon Blueberry Thumbprint CookiesLemon Cookie BarsLemon Cookies with GlazeLemon Cream Cheese CookiesLemon Curd PavlovaLemon Poppy Seed LoafLemon Shortbread Cookies

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