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Lemon Meringue Cookies

User Rating 1 Star Rating (1 Review)


Lemon Meringue Cookies

Lemon Meringue Cookies

Fiona Haynes
These lemon meringue cookies make a great fat-free sweet treat. For best results, separate the eggs while they're cold, but leave them to sit at room temperature for a half hour or so before whisking them.

Cook Time: 1 hour, 45 minutes

Total Time: 1 hour, 45 minutes


  • 4 large egg whites
  • 1 cup superfine sugar
  • 1/4 tsp lemon extract
  • 1 tsp lemon zest


Preheat oven to 200 degrees F

In a large bowl, whisk or beat egg whites together with an electric mixer until soft peaks form.

Add sugar two tablespoons at a time, mixing between additions to ensure the sugar dissolves. Continue mixing until egg whites are stiff and glossy.

Fold in lemon extract and lemon zest, then drop by tablespoonfuls onto two large parchment-lined baking sheets.

Place in oven for 1 3/4 hours

Turn off oven and leave door slightly open. Leave meringues for at least 2 hours or overnight.

Store in an airtight container.

Yield 30 cookies

Per Cookie: Calories 28, Calories from Fat 0, Cholesterol 0mg, Sodium 7mg, Carbohydrate 6g, Fiber 0g, Protein 0.4g

User Reviews

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 1 out of 5
Recipe was so wrong!, Member angelsara4eva

Recipe was so wrong!! After baking it for 1 3/4 hours and cooling it for 2 hours, the lemon meringue cookies came out sticky and not crispy. Definitely not the right texture. The taste was lemony, but there was a weird after taste that no one in my family knows what it was. Not sure if it's the lemon zest, lemon juice, or the meringue itself...? Only the sides were crispy, and you definitely have to bake it for at least 2 hours.

4 out of 7 people found this helpful.

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