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Lemon Meringue Cookies


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  • 2 large egg whites
  • 1/8 tsp salt
  • 2/3 cup sugar
  • 1 tsp finely grated lemon zest


Servings 2
Adapted from


Step 1

Preheat oven to 400 F. Line two baking sheets with baking parchment and set aside.

Beat egg whites and salt in small bowl at high electric-mixer speed until frothy. With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly (about 4 minutes). Beat in vanilla, then by hand fold in lemon zest.

Drop meringue from rounded teaspoon onto prepared baking sheets, spacing 2 inches apart. Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours (you can leave them in overnight).

Peel meringue off parchment and store in airtight container.


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