Skip to Content

Easy Mini Lemon Meringue Pie Cookie Cups

Click to Share!

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


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.


  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.

How to Teach Your Kids to Pack Their Lunch in 5 Easy Steps
Harmony Breast pump Nursing mom
Breastfeeding Essentials: 12 Helpful Products That Make Nursing Easier

Click to Share!

This site uses Akismet to reduce spam. Learn how your comment data is processed.


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.