Lemon Drop Meringues

Lemon Drop Meringues - light meringues infused with lemon.  Lemon juice and zest provide the perfect balance to these sweet, melt-in-your-mouth cookies.  Garnished with lemon zest and sparkling sugar to give them a pretty, shimmery look.

A large plate of five Lemon Drop Meringues

These meringues are fantastic!  The sweet yet slightly tart flavor is in perfect balance.  The crispy exterior shell gives way to a light melt-in your-mouth texture.  In a word, I'd call these Lemon Drop Meringues "heavenly".

I first made these Lemon Drop Meringues in the middle of my summer.  I had just made my Lemon Mango Icebox Pie with the juices of fresh lemons and said, whoa!  Meringues with lemon zest and a dash of lemon juice would be totally wonderful - and bam!  Lemon Drop Meringues were created.

The recipe calls for egg whites, cream of tartar, sugar, lemon juice and the zest of a lemon. For this batch of Lemon Meringues, I added some lemon zest and white sparkling sugar to the tops as they baked in the oven.  Next time, I might use yellow sparkling sugar to give the cookies more color.

Overhead view of five Lemon Drop Meringues on a large plate that is placed on a metal tray with three lemon wheels

Making meringues is easy.  If you're making a recipe where you only need to use egg yolks, save the egg whites to make these treats.

Lemon Drop Meringues - light meringues infused with lemon. Lemon juice and zest provide the perfect balance to these sweet, melt-in-your-mouth cookies. Garnished with lemon zest and sparkling sugar to give them a pretty, shimmery look.

Lemon Drop Meringues

Lemon Drop Meringues - light meringues infused with lemon. Lemon juice and zest provide the perfect balance to these sweet, melt-in-your-mouth cookies.
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Dessert
Servings: 25 meringues
Author: Joanie Zisk

Ingredients

  • 2 egg whites , large eggs, at room temperature
  • ½ teaspoon cream of tartar
  • cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon lemon zest (plus more for garnish)
  • 1 teaspoon sparkling sugar (optional)

Instructions

  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
  • In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy.
  • Add the sugar very slowly, about 1 tablespoon at a time while still beating.
  • Add the lemon juice and continue beating until the meringue is shiny and holds stiff peaks.
  • Fold in the lemon zest.
  • Drop by heaping teaspoons onto cookie sheet and place about 1-inch apart.
  • Top with extra lemon zest and sprinkle with sparkling sugar (optional).
  • Place baking sheets in the preheated oven and turn the oven off.
  • Leave the cookies undisturbed in the oven for at least 2 hours.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

About The Author

44 thoughts on “Lemon Drop Meringues”

  1. Becky Hardin | The Cookie Rookie

    5 stars
    These look SO GOOD! I love love love lemon but have only made meringues once. This is a must try!

  2. Justine | Cooking and Beer

    Meringues are one of my favorite things to make! Love all of the lemoniess going on in this recipe!

  3. Andi @ The Weary Chef

    5 stars
    Lemon in meringue? That sounds fantastic! I love meringue but I haven’t tried this before. It is really a must-try. Thanks for sharing. 🙂

  4. Dorothy at Shockingly Delicious

    Where I live (So Calif.), lemons are all year, so we eat lemon-flavored things any month. Wonderful sweets!

  5. I don’t think these are just limited to summer anyways. When I first saw them it immediately made me think of snow puffs. So they can totally be a winter dessert too 🙂

  6. These look so pretty. And lemon is a flavor I use year round. Our fridge is always filled with lemons and limes. 🙂

  7. Kathy | Mom Learns To Cook

    I love meringues, but have always had a terrible time making them. Your recipes and instructions make it seem pretty easy. I may have to give them another try.

    1. I hope you give them another try, Kathy. It’s a great dessert to make when you have leftover egg whites from another recipe.

  8. Neli @ Delicious Meets Healthy

    5 stars
    Meringues are so addicting! I have never tried lemon drop meringues but I will have too try them soon! Look amazing!

  9. Cynthia/What A Girl Eats

    I love a good meringue…they’re naturally gluten free which is a bonus! Your lemon meringues sound delish!

  10. Dee Dee (My Midlife Kitchen)

    I’m with you here in Texas–it’s 94 here in San Antonio today. Ugh. Fall, puh-leez. I wish it were Fall! But at least you and I (and a bunch of other people here) can enjoy these Summer-themed goodies without guilt! Yum!

    1. I hope it cools off and begins to feel like Fall soon, Dee Dee – maybe by December 😉 Thanks for taking the time to comment.

  11. Mirlandra @ Mirlandra's Kitchen

    Yum! Thanks for sharing. I adore lemon. Meringues would be so perfect with a touch of the zest. Great idea!

    1. I love the lemon flavor in these meringues. It gives them just the right amount of tart flavor. Thanks, Mirlandra!

  12. Ludmilla @brazilianflairintheusablog

    I love meringues! They are so light and airy, sweet and crisp that seem to just melt in your mouth. I love how the outsides of the meringues are nice and crisp, yet the insides remain wonderfully soft and puffy. Yummy!

  13. Sharon @ What The Fork Food Blog

    5 stars
    I just started making meringue a few months ago and can’t get over how easy they really are and SO delicious! Lemon sounds dreamy 🙂

  14. Kacey @ The Cookie Writer

    Psh, I will eat lemon desserts any time of the year!! They do look heavenly and I bet my dad would love them (he used to tease me for picking the meringue off my lemon meringue pie, haha.)

  15. Arman @ thebigmansworld

    Meringues are SO dangerous for me- Because of their texture and taste, I can literally polish off an entire batch. Not that I’ve ever done that…the lemon flavor is a great touch! 🙂

    1. They’re so good, Arman. I fool myself into thinking “just one more” is really okay because they’re so light and delicate. Thank you!

Comments are closed.

Scroll to Top