Lemon Meringue Cookies: Light, Tangy, and Surprisingly Easy to Make.

I spent years being intimidated by meringue. It seemed like one of those finicky techniques that required perfect conditions, exact timing, and some kind of baking wizardry I didn’t possess. Then I discovered that meringue cookies are actually one of the most forgiving things you can bake—and these lemon meringue cookies have become my go-to when I want something impressive that doesn’t require much effort.

What makes these cookies special is how they capture the essence of lemon meringue pie in a light, crispy cookie form. They’re cloud-like and airy with a satisfying crunch on the outside and a slightly chewy center. The lemon flavor is bright and tangy without being artificial, and they’re naturally gluten-free if that matters to you or anyone you’re baking for.

These lemon cookies are perfect for spring and summer gatherings, but honestly, I make them year-round because they’re so simple and keep for weeks in an airtight container. They require just a handful of ingredients you probably already have, and most of the work is hands-off oven time. The key is understanding that meringue likes low, slow heat—you’re essentially drying the cookies out rather than baking them in the traditional sense.

The result is a cookie that’s light enough to eat three or four without feeling heavy, sophisticated enough to serve at a dinner party, and satisfying enough to curb a sweet craving. Whether you’re new to meringue or you’ve made it a hundred times, this recipe will give you consistent, beautiful results.

Ingredients

For the Lemon Meringue Cookies:

4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup granulated sugar
2 tablespoons fresh lemon zest (from about 2 large lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Yellow food coloring (optional, just a drop or two)

Optional Finishing Touches:

Powdered sugar for dusting
Additional lemon zest for garnish
White chocolate drizzle

Instructions

Begin by bringing your egg whites to room temperature, which is crucial for achieving maximum volume when you whip them. The easiest way to do this is to separate your eggs and let the whites sit on the counter for about 30 minutes. If you’re short on time, place the bowl of egg whites in a larger bowl of warm water for 5-10 minutes.

Preheat your oven to 200°F and line two baking sheets with parchment paper. Do not use wax paper or a silicone mat—parchment works best for these cookies. The low temperature is intentional; you’re drying the meringues rather than browning them.

Before you start whipping the egg whites, prepare your lemon zest and juice so they’re ready to add at the right moment. Use a microplane or the fine side of a box grater to zest the lemons, being careful to avoid the white pith which is bitter. Measure out your sugar as well—everything should be within reach once you start.

Place the egg whites in a completely clean, dry mixing bowl. Any trace of fat or yolk will prevent the whites from whipping properly, so make sure your bowl and beaters are spotless. Add the cream of tartar and salt. These ingredients stabilize the egg whites and help them hold their structure.

Start beating the egg whites on medium speed until they become foamy and opaque, about 1-2 minutes. Increase the speed to medium-high and continue beating until soft peaks form—when you lift the beaters, the peaks should curl over at the tips rather than standing straight up.

With the mixer still running, begin adding the sugar very gradually, about one tablespoon at a time. This slow addition is important for creating a stable meringue with a smooth, glossy texture. If you add the sugar too quickly, it won’t dissolve properly and your meringues will be grainy.

Once all the sugar is incorporated, increase the speed to high and beat for another 5-7 minutes until stiff, glossy peaks form. The meringue should be thick and shiny, and when you rub a bit between your fingers, you shouldn’t feel any sugar granules. This is the time to add the lemon zest, lemon juice, and vanilla extract.

Fold in the lemon zest, juice, and vanilla gently but thoroughly using a rubber spatula. The mixture will deflate slightly when you add the liquid—this is normal. Fold just until everything is evenly combined and you see yellow streaks throughout. If you want a more vibrant yellow color, add a drop or two of food coloring at this stage and fold it in.

Transfer the meringue to a piping bag fitted with a large round or star tip. If you don’t have a piping bag, you can use a large zip-top bag with one corner cut off. Pipe the meringue onto the prepared baking sheets in mounds about 1.5 inches in diameter, spacing them about an inch apart. They won’t spread much during baking.

For a classic swirl, hold the piping bag perpendicular to the baking sheet and pipe in a circular motion, releasing pressure as you pull up to create a peak. Don’t worry about making them perfect—part of their charm is the organic, cloudlike shape.

Place the baking sheets in the preheated oven and bake for 90 minutes. Do not open the oven door during this time—the temperature needs to stay consistent. After 90 minutes, turn off the oven but leave the cookies inside with the door closed for another hour. This gradual cooling helps prevent cracks and ensures the cookies dry completely.

After the hour of resting, remove the cookies from the oven. They should lift easily off the parchment paper. If they’re still sticky on the bottom, return them to the turned-off oven for another 15-20 minutes.

Flavor & Texture Notes

These lemon meringue cookies are incredibly light and airy with a texture that’s hard to compare to anything else. The outside is crisp and shatters slightly when you bite into it, while the center has a marshmallow-like chewiness. They literally melt in your mouth, dissolving into sweet, lemony clouds.

The lemon flavor is bright and genuine, not artificial or overwhelming. The zest provides tiny bursts of intense citrus flavor, while the juice adds a subtle tartness that balances the sweetness of the meringue. The vanilla rounds everything out, adding depth without being noticeable as a distinct flavor.

These cookies are sweet, as meringues tend to be, but the lemon keeps them from being cloying. They’re refreshing rather than heavy, and the texture makes them feel almost weightless. You can easily eat several without feeling full, which can be dangerous if you’re trying to show restraint.

The color ranges from pure white to pale yellow depending on whether you use food coloring and how much lemon juice you add. I prefer leaving them mostly white with just the yellow flecks of lemon zest visible, but a pale yellow is pretty for springtime.

Tips & Variations

Egg White Tips: Use eggs that are at least a week old if possible—slightly older egg whites whip to greater volume than very fresh ones. Always separate eggs when they’re cold from the refrigerator, as the yolks are firmer and less likely to break. Then let the whites come to room temperature before whipping.

Humidity Matters: Meringue hates humidity. On humid or rainy days, your meringues may not dry properly or might become sticky. Try to make these on dry days, or use a dehumidifier in your kitchen if possible. If you live in a humid climate, you might need to extend the drying time.

Size Variations: Make tiny meringue kisses by piping small mounds (about 1/2 inch) and reducing the baking time to 60 minutes. Or make larger pavlova-style cookies by piping 3-inch rounds with a well in the center for filling with lemon curd.

Flavor Twists: Try lime zest and juice for lime meringue cookies, or orange for a different citrus profile. Add a teaspoon of lavender to the sugar for lemon-lavender cookies. A few drops of peppermint extract instead of lemon creates mint meringues perfect for holidays.

Add Mix-Ins: Fold in mini chocolate chips or finely chopped pistachios after adding the lemon for extra texture and flavor. Keep additions to 1/4 cup or less so they don’t weigh down the meringue.

Coloring Options: Natural food coloring works, but you’ll need more to achieve vibrant color. A tiny amount of beet powder creates pale pink meringues, while turmeric gives a deeper yellow. Gel food colors work better than liquid.

Storage & Make-Ahead

These lemon meringue cookies store exceptionally well, which makes them perfect for making ahead or keeping on hand for unexpected guests. Once completely cooled, store them in an airtight container at room temperature for up to 3 weeks. Do not refrigerate them—the moisture in the fridge will make them sticky and soft.

Layer the cookies between sheets of parchment paper to prevent them from sticking together. They’re fragile, so handle them gently when packing and unpacking. A rigid container works better than a bag to prevent crushing.

Meringues can be frozen for up to 2 months, though I rarely do this since they keep so well at room temperature. If you do freeze them, place them in a rigid container with parchment between layers, and let them thaw completely before opening the container to prevent condensation.

If your cookies become soft due to humidity, you can re-crisp them by placing them in a 200°F oven for 15-20 minutes. Let them cool completely before storing again.

Serving Suggestions

These lemon cookies are beautiful on their own, piled in a glass jar or arranged on a plate. They make excellent gifts—package them in clear cellophane bags tied with ribbon, or arrange them in a decorative tin lined with parchment paper.

Serve them alongside tea or coffee for an elegant afternoon snack. They’re particularly nice with Earl Grey tea, where the bergamot complements the lemon flavor. For a more substantial dessert, sandwich two cookies together with lemon curd or mascarpone cream.

Create a simple but impressive dessert by serving the meringues with fresh berries and whipped cream. The contrast of textures—crispy meringue, soft cream, juicy berries—makes for a satisfying end to a meal without being too heavy.

These cookies work beautifully for spring and summer parties, baby showers, or bridal showers where you want something pretty and light. Arrange them on a cake stand with fresh flowers nearby for an elegant presentation.

FAQ

Why didn’t my meringue get stiff peaks? Several factors can prevent stiff peaks: egg whites that are too cold, any trace of yolk or fat in the bowl, adding sugar too quickly, or not beating long enough. Make sure your bowl and beaters are completely clean and dry, and that your egg whites are at room temperature. Beat for the full time specified after adding all the sugar.

My cookies spread and went flat. What happened? This usually means the meringue was underbeaten or the oven temperature was too high. Make sure you beat to true stiff peaks—the meringue should stand straight up when you lift the beaters. Also verify your oven temperature with an oven thermometer; even 25 degrees too hot can cause spreading and browning.

Can I make these without cream of tartar? Cream of tartar helps stabilize the meringue, but you can substitute with an equal amount of lemon juice or white vinegar. In this recipe, since you’re already adding lemon juice, you could increase the lemon juice slightly and skip the cream of tartar, though the meringue might be slightly less stable.

Why are my meringues sticky or chewy instead of crispy? They need more drying time. Meringues should be completely dry all the way through. If they’re sticky, return them to a 200°F oven for another 30-60 minutes. Humidity in your kitchen or in the storage container can also cause stickiness—make sure they’re stored airtight and made on a dry day.

Can I make these dairy-free or vegan? Traditional meringue cookies are already dairy-free since they contain no butter or milk. However, they’re not vegan due to the egg whites. Aquafaba (the liquid from canned chickpeas) can substitute for egg whites in meringue, though the technique requires some adjustment and the results vary. Use 1/2 cup aquafaba in place of 4 egg whites.

Learning to make meringue opens up a whole world of possibilities, from pavlovas to pies to these simple, elegant cookies. Once you understand the basic technique, you’ll find yourself making them again and again, experimenting with different flavors and sizes. These lemon meringue cookies prove that sometimes the most impressive treats are also the simplest—just egg whites, sugar, and bright citrus flavor transformed into something that feels special every time you make them. Give them a try on your next dry day, and prepare to be surprised by how easy they actually are.