Lemon Meringue Pie Cookies

30 MIN PREP TIME

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12 MIN BAKE TIME

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45 MIN TOTAL

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30 MIN PREP TIME 〰️ 12 MIN BAKE TIME 〰️ 45 MIN TOTAL 〰️

If you love the zing of lemon meringue pie but wish it was a bit more… cookie-shaped, I’ve got you covered. These Lemon Meringue Pie Cookies are a soft, chewy treat with a buttery cookie base with crushed Biscoff biscuits, and swirls of marshmallow fluff and homemade lemon curd that make every bite feel indulgent. They are perfect for afternoon tea, dessert plates, or sharing at gatherings as the weather warms back up.

Why you will love this recipe:

Tart and Sweet Harmony | The zingy lemon curd balanced with marshmallow sweetness means every bite feels like dessert heaven.

Fun Twist on a Classic Cookie | Crushed Biscoff adds subtle taste and texture that elevates the base beyond a basic cookie.

Eye‑Catching & Delicious | Those marble swirls and topping dollops make these cookies almost too pretty to eat.

Ingredients to make Lemon Meringue Pie Cookies

This delicious recipe uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need. 

Plain flour – The base of the cookie that gives structure and chewiness.

Salt – Enhances flavour and balances the sweetness.

Baking soda – Helps the cookies rise and stay soft.

Unsalted butter, melted – Adds richness, flavour, and helps the dough spread nicely.

Caster sugar – Provides sweetness and contributes to a slightly crisp edge.

Light Brown sugar – Adds moisture and a subtle caramel note that complements the Biscoff.

Vanilla extract – Enhances all the flavors and adds warmth to the cookie.

Crushed Biscoff biscuits – Adds crunch and caramel-spice flavour that gives the biscuits that pie-like flavour profile

Large egg – Binds the dough together and adds a tender texture.

Marshmallow fluff, plus more for topping – Creates gooey, melty pockets that mimic meringue.

Lemon curd, plus more for topping – Adds bright, tart flavour and swirled visual appeal. Homemade is better but store bought will be fine.

How to customise these cookies

These Lemon Meringue Pie Cookies are versatile are divine as they are here are a few ways to make them your own

• Swap the Biscoff biscuits: Try graham crackers, digestive biscuits, or even crushed shortbread for a different flavour and texture.

• Add toppings: Sprinkle chopped white chocolate, lemon zest on top before baking for extra flavour and visual appeal.

• Make them mini: Scoop smaller portions to create bite-sized cookies perfect for parties or cookie boxes.

• Boost the gooey factor: Add a few chunks of white chocolate inside the dough along with the marshmallow and curd.

These simple tweaks let you experiment while keeping the cookies soft, chewy, and irresistible!

Expert baking tips!

Homemade lemon curd makes a huge difference – Homemade is always best as it’s brighter and fresher than store-bought. It’s also so much easier to make and you may realise, but if time is tight then a store-bought jar will be fine.

Don’t over mix the marshmallow fluff – use a knife or spatula to gently swirl the marshmallow and curd through the dough, you want streaks to get the best of both flavours and the visual appearance.

Store in an airtight container – they stay soft for 3–4 days

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Lemon Meringue Pie Cookies

Servings: 6

Author: My Kitchen Drawer

Prep time: 20 MinCook time: 12 MinInactive time: 32 MinTotal time: 1 H & 4 M

If you love the zing of a lemon meringue pie but wish it was a bit more… cookie-shaped, I’ve got you covered. These Lemon Meringue Pie Cookies are a soft, chewy treat with a buttery cookie base with crushed Biscoff biscuits, and swirls of marshmallow fluff and homemade lemon curd that make every bite feel indulgent. They are perfect for afternoon tea, dessert plates, or sharing at gatherings as the weather warms back up.

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Ingredients

• 180g all‑purpose flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 115g unsalted butter, melted
• 125g granulated sugar
• 25g brown sugar
• 1 tsp vanilla extract
• 25g crushed Biscoff biscuits
• 1 large egg
• 1/4 cup marshmallow fluff, plus more for topping
• 4 tablespoons lemon curd, plus more for topping

Instructions

1. Preheat the oven to 175°C/350°F and line a baking tray with baking paper.
2. In a medium bowl, whisk together flour, salt, and baking soda.
3. In a separate bowl, combine melted butter, caster sugar, brown sugar, and vanilla extract until smooth. Add the egg and mix until fully incorporated.
4. Fold the dry ingredients into the wet mixture until a soft cookie dough forms then stir in the crushed Biscoff biscuits.
5. Dollop marshmallow fluff and lemon curd throughout the dough then gently swirl with a spatula — don’t over mix here, you want ribbons of sweetness and tartness.
6. Using a cookie scoop, portion out 6 large scoops of dough onto the prepared tray. Add a small extra swirl of marshmallow fluff and a tiny dollop of lemon curd on top of each cookie. Leave in the fridge to chill for 1 hour or up to 24 hours.
7. Bake for 12 minutes or until edges are lightly golden but centres remain soft.
8. Let cookies cool on the tray for 5 minutes before transferring to a wire rack. This helps the centers set while staying chewy.

Nutrition Facts

Calories

304

Fat

16 g

Carbs

44 g

Sugar

19 g

Protein

4 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

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Did you make this recipe?

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I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!