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Easy Mini Lemon Meringue Pie Cookie Cups

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Do you love lemon meringue pie but find a whole slice is too much? These easy mini lemon meringue pie cookie cups will be perfect!

I’ve included both a gluten-free cookie recipe for the cookie cups and a non-gluten-free version. Make sure you look at the right recipe.

They are perfect for brunch, baby showers, individual desserts, birthday parties, holidays, and anytime you don’t want to eat a whole pie, and just want a taste. I kind of like to call the cheater lemon meringue mini-pies because there are so many baking hacks you can use.

This recipe could easily be three-ingredient mini lemon meringue pies if you use a package of sugar cookie dough, store-bought lemon curd, and marshmallow fluff. How easy is that?!

Enjoy! I can’t wait to hear what you think about these mini-treats.

Gluten Free Mini Lemon Meringue Pies (10 of 13)

Easy Mini Lemon Meringue Pie Cookie Cups

Ingredients

Lemon Filling

  • 1 cup sugar
  • 2 tablespoons all-purpose, or gluten-free flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 4 Tablespoons lemon juice
  • 2 Tablespoons butter, optional

1 cup marshmallow fluff

  • *NOTE: you can replace the lemon filling with store-bought lemon curd.

Instructions

  1. Preheat oven to 350F
  2. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water and lemon juice.
  3. Cook over medium-high heat, stirring frequently until mixture comes to a boil. Stir in butter.
  4. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture.
  5. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat.
  6. Grease a muffin or tart tin and press 1-2 Tablespoons of cookie dough into each indentation and press to shape into a cup shape (start along the bottom and sides of the indentation).
  7. Bake the cookie cups for 8-12 minutes (will vary depending on the size of your tin).
  8. Set oven to broil.
  9. Fill each cookie cup with 1-2 Tablespoons of the lemon filling.
  10. Then top with a Tablespoon of marshmallow fluff.
  11. Place all of the cookie cups under the broiler for 2 minutes, or until the marshmallow topping appears golden.
  12. Let cool before serving.

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Amanda

Tuesday 5th of September 2017

Thank you for making a gluten free version! It looks delicious! I just recently found out about marshmallow fluff. It seems like such a funny thing to buy in a jar.

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