Lemon pie cookies. These Lemon Pie Cookies are the best Lemon pie you'll ever take or at least the smallest. I've decided to cover this cake in the form of a cookie.

One of my favorite cakes in the form of cookies, one of the ways I like to eat sweets the most. You'll have to make several preparations to get to these bases from Lemon pie, but the good thing is that you can all take them separately.

Crispy and very rich biscuits, a creamy, soft lemon cream and some crispy little ones that you can have alone or accompanied.

Do you want these Lemon Pie Cookies or not? Well, I'll also leave you the full video, let's go!


For lemon curd or lemon cream

  • 3 lemons
  • 2 eggs
  • 3 egg yolks
  • 200 grams of sugar
  • 100 grams butter

For cookies

  • 225g butter at room temperature
  • 134g icing sugar
  • a pinch of tartar or cornstarch cremor
  • 1 teaspoon pure vanilla extract
  • zest of one lemon
  • 250 g flour

For the meringue stars

  • 1 large egg white at room temperature
  • 1 pinch of tartar cremor
  • 1g vanilla extract
  • 50 g granulated sugar


Lemon cream

We wash the lemons well, dry them and shave their skin.

We squeeze them until we get about 150 ml. of juice. Put the lemon juice, grated skin, sugar and eggs in a saucepan, and beat with the rods to mix. Put on fire at medium temperature. It is important that it is at a mild temperature because otherwise the egg will cook and we will have to start from scratch and discard the whole mixture. to do this the nop mixture must go from 85 degrees.

Beat with the rods constantly, and after about 8-10 minutes suddenly, as the mixture will fit quickly,

Then add the butter and mix well to melt. we sneak in and put in sterilized jars. We let it cool down.


Preheat the oven to 180OC. Cover the baking sheets with baking paper.
En el bol de una batidora de pie equipada con el accesorio de pala, batimos la mantequilla, el azúcar glas y la sal a velocidad media hasta que quede esponjosa, (unos 3-4 minutos), parando de vez en cuando para raspar los lados del bol. Añadimos el extracto de vainilla y la harina, mezclando solo hasta que la harina esté integrada.

We form dough balls of about 2.5 cm (about 15 g in weight), and put them separated between them about 5 cm.

With the help of the thumb we form a gap in the center of each ball.

Bake for 11-12 minutes until lightly browned.

We take out of the oven and we will press the center from the part that the gap is well marked. We waited 10 minutes and after that time we placed them on a rack and let it cool completely

Before serving, put some lemon cream in the center and finish with a little meringue.

For the meringue

Preheat oven 100 C. Cover the baking sheets with baking paper.
In the bowl of a standing mixer equipped with rods, whisk the egg whites, tartar cream and vanilla at high speed until frothy, about 1 minute.

Add the sugar slowly and steadily, whisking until smooth, bright peaks form, about 3 minutes.

Place the meringue in a pastry sleeve with an open star tip (Wilton number 21 or 32). We make stars in the prepared trays. To prevent them from burning, lower the tip a little if it gets too up.

Bake until firm and lightly browned, about 2 hours. Let it cool completely. Store in airtight containers at room temperature.

Tips and Tricks

  • You can prepare the lemon cream in advance just like the meringues
  • Lemon Pie Cookies Freeze Perfectly
  • Preparation time: 2 hours and a half
  • Difficulty: easy
  • Servings: about 30 Lemon Cookies foot depending on the size. The smaller the better

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