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Lemon Meringue Kiss Cookies

These Lemon Meringue Kiss Cookies are little melt-in-your-mouth cookies that are filled with fresh lemon juice and lemon zest!Lemon Meringue Kiss Cookies Recipe l

Despite the snow covering the ground thanks to a recent snowfall, my kitchen is in full spring mode! Lemons, berries, asparagus, I’ve got it all. Along with a long list of recipe ideas. . .

First up, lemon meringue kiss cookies. Little melt-in-your mouth cookies that are filled with fresh lemon zest and juice.

This was my first attempt at making meringue cookies because I’ve always thought it would be difficult to have them turn out correctly. I’m sad that I didn’t make them sooner. They are so easy and versatile!

Easy Lemon Meringue Kisses Recipe l

Just make sure you’re patient when whipping the egg whites. You need to make sure that you beat the whites long enough and add the ingredients at the right time. It’s that simple.

And don’t worry if they don’t look perfect on your first try, they’ll still taste great!

How do I know? Well, I had a mishap with my oven and half of my first batch cooked way too quickly and the second half of the batch ended up in an oven that wasn’t holding the temperature at all.

But, they still tasted fine. Fortunately the oven decided to behave the second time around and the next batch turned out just the way they were supposed to!

Easy Lemon Meringue Kiss Cookies l

I was a little nervous that my husband wouldn’t like them and I’d have big batches of meringue cookies just staring at me every time I walked by. They are just so easy to pop in your mouth!

I worried for nothing, my husband had no trouble at all making half a batch disappear!

Light and airy, these meringue cookies are a perfect sweet treat to enjoy without feeling like you’ve eaten a heavy dessert. Perfect for spring after a winter full of comfort food!

Easy Lemon Meringue Kisses Recipe l

Lemon Meringue Kiss Cookies

Yield: 50-60 cookies
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes


  • 3 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 2/3 Cup sugar
  • 2 teaspoons fresh lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract


Preheat oven to 200 degrees Fahrenheit. Line two baking sheets with parchment paper or a baking mat.

In the bowl of a stand mixer affixed with a whisk attachment, add the egg whites. Beat on medium-low until foamy. Add cream of tartar and salt. Continue beating on medium speed and slowly sprinkle in sugar. Do not add sugar too quickly.

Turn speed to high and continue to beat eggs until thick and glossy and stiff peaks form.

Gently fold in lemon zest, lemon juice, and vanilla extract with a spatula until just combined. Do not over stir.

Carefully spoon mixture in a piping bag fitted with a star tip. Pipe about one teaspoon of mixture for each cookie onto the prepared baking sheet. You can pipe these close together as they will not spread during baking.

Bake for about 2 hours or until hardened and no longer soft and sticky. Remove from oven and allow to cool completely.

Store in an airtight container.

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Nutrition Information:
Yield: 55 Serving Size: 1
Amount Per Serving: Calories: 11Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

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Low Fat Lemon Meringue Kiss Cookies Recipe l


Tuesday 23rd of June 2020

They were very easy to make and tasted delicious cant wait to make them again!!

Jessica@A Kitchen Addiction

Tuesday 23rd of June 2020

So glad you liked them! :)


Tuesday 18th of July 2017

I have always wanted to make these kind of cookies. This recipe does not disappoint. The flavor is powerful and it's super easy to make (best if you have a mixer though). I'd like to try this with other flavors soon.

Jessica@A Kitchen Addiction

Wednesday 19th of July 2017

I'm so glad you liked them! Let me know if you try other flavors! :)


Saturday 19th of November 2016

Would i be able to freeze these once they're made and then thaw them for an event? I'm baking a lot of cookies and want to make as many as i can ahead of time.

Jessica@A Kitchen Addiction

Tuesday 22nd of November 2016

Sorry for the delayed response. Your comment ended up buried in my spam folder for some reason! It is possible to freeze them, however, you have to be careful when they thaw to make sure that no moisture gets in the container. Any moisture will cause the crunchy shell to get a bit soggy. If it's possible, it might be best to just make them when you'll serve them fresh.

Jelly fish

Sunday 13th of November 2016

I love these they turned out so well and have a perfect lemony flavor. I have only made merangues one before and these turned out great.

Jessica@A Kitchen Addiction

Tuesday 22nd of November 2016

I'm so glad you liked them! Thanks for letting me know!


Monday 28th of March 2016

hi! Can some yellow food coloring be added to these? If so, how much?

Thank you!!

Jessica@A Kitchen Addiction

Monday 28th of March 2016

I have never personally added food coloring to these, so I don't want to give an exact amount not knowing how it would act. McCormick, though, has a recipe that uses food coloring that could be helpful to you. Hope this helps!

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