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+ servings
Mini lemon meringue pies with cookie crusts.
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5 from 6 votes

Lemon Meringue Pie Cookie Cups

These lemon meringue pie cookie cups start with a sugar cookie base, lemon curd filling and a quick meringue topping for a perfect refreshing dessert. You won't be able to stop after just one!
Prep Time10 minutes
Cook Time16 minutes
Total Time16 minutes
Servings: 12
Calories: 190kcal


  • 1 pkg refrigerated sugar cookie dough
  • 1 cup lemon curd

For the Meringue:

  • 2 egg whites
  • 3 TBS sugar


  • Preheat your oven to 350 degrees.
  • Cut sugar cookie dough into 12 slices.
  • Press each slice into a greased muffin tin. Press into the bottom and up the sides about 2/3 of the way, to create a little bowl.
  • Bake for about 15-18 minutes until the edges just start to turn a golden brown color.
  • Allow to cool for 5 minutes. Transfer to a wire rack to cool completely. (The easiest way for me was just by inverting the pan and tapping the bottom so they'd fall out)
  • Fill each cookie cup with about 1 1/2 TBS of lemon curd. Set aside
  • Beat egg whites on high until they are nice and foamy.
  • Add sugar 1 tablespoon at a time until added, and keep mixing on high until stiff peaks are formed.
  • Top each cup with meringue.
  • Place cups on a baking sheet and broil in oven, watching super closely until the tips are browned! Mine only took about 15-18 seconds until the tips were browned, and they burn quick.
  • Remove from oven and move to a cooling rack to cool completely.


Calories: 190kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 140mg | Potassium: 46mg | Fiber: 1g | Sugar: 24g | Vitamin A: 10IU | Calcium: 2mg | Iron: 1mg