Lemon Meringue Thumbprint Cookies

Lemon Meringue Thumbprint Cookies

Lemon Meringue Thumbprint Cookies are delightful treats that combine the tartness of lemon with the sweetness of meringue in a bite-sized cookie form. Here's a basic recipe for you to try!


● 200g Lemon curd
● 225g unsalted butter (room temp)
● 120g icing sugar
● 1 large egg
● 1 tsp vanilla extract
● 280g plain flour
● Pinch of salt

● 2 large egg whites
● 100g caster sugar
● ¼ tsp cream of tartar
● 1 tsp corn flour



Tala Food Scoop with Wooden Handle 

Tala Set of Five Measuring Spoons 

Tala Performance Baking Tray 39cm x 27cm 

Tala 3 Star Nozzles With Icing Bag 


1. Cream together the butter and icing sugar until light and fluffy. Then add in the egg and vanilla and mix until fully incorporated.

2. Sift in the flour and salt and fold together until just combined.

3. Using a cookie scoop, scoop the dough and roll into smooth balls, place on a baking tray lined with parchment paper.

4. Then, with a floured tablespoon, press a ‘thumbprint’ into each ball.

5. Place in the fridge overnight (at least 12 hours) to ensure the dough does not spread when baked.

6. Preheat the oven to 180ºc and bake for 10 minutes until the edges are just starting to turn golden. Remove and let cool completely.

7. Meanwhile prepare your lemon curd and meringue.

8. For the meringue, Whisk together the egg whites and sugar in a heatproof bowl and place over a pot of simmering water. Whisk constantly for approximately 3 minutes until the sugar has dissolved. Then remove from the heat and whip together until foamy, starting on a low speed and gradually increasing to a medium speed.

9. Add in your cream of tartar and corn flour until stiff, glossy peaks form. Transfer to a piping bag fitted with a star nozzle.

10. Dollop a spoon of lemon curd in the dip of the cookie and spread to fill. Then, pipe a little star of meringue on top. Use a blowtorch to toast the edges.

11. Enjoy!

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