Sugar Free Lemon Meringue Cookies are light and airy goodness that are soft and somewhat chewy on the inside.
These tasty cookies are slightly sweet yet, they also have a hint of tart lemon flavoring making them perfect for enjoying.
What you will read about in this recipe.
What makes Lemon Flavored Meringue Cookies so good?
This is a unique cookie that is slightly crunchy on the outside while soft and chewy on the inside.
Meringue cookies are known for being light and airy rather than being dense and overly sweet or flavorful. This sugar free lemon cookie is no exception.
Did you try my recipe for Sugar Free Lemon Lime Butter Cookies?
Those lemon lime cookies are crunchy and full of buttery flavor. Both that lemon lime butter cookies and these lemon meringue cookies have no added sugar and are also perfect for about any occassion.
To make this recipe you will need pure lemon extract. You can find pure lemon extract here.
Why we like this recipe for lemon meringue cookies
This is a simple meringue cookie recipe recipe that is made with no added sugar.
To make this recipe, we will first whip up the egg whites before adding the other ingredients to the bowl. Then we can pipe the cookies on to a baking sheet and bake them for just under an hour.
We also like how to serve lemon meringue cookies.
- Serve these cookies as is with a glass of sparkling water or cup of tea on the side.
- Top these cookies with a Sugar Free Glaze .
- Add a dollop of Sugar Free Whipped Cream to the plate with these cookies.
- Top your Sugar Free Vanilla Ice Cream with a lemon meringue cookie.
Subscribe to the SugarFreeDiva
I'll email this post to you as well as my new recipes weekly!
Ingredients needed to make Sugar Free Lemon Meringue Cookies.
- Egg Whites. Your egg whites should be at room temperature (!) and free of any yolk.
- Cream of Tartar. Essential for stabilizing the meringue and preventing cracking of the cookies.
- Sugar Alternative. Select a granular sugar alternative that can also be baked with.
- Lemon Zest, Pure Lemon Extract, and Yellow Food Coloring. Added to make this a 'lemon' cookie.
Expert Tip👉 While cream of tartar is recommended for best results when making meringue cookies, lemon juice or white vinegar can alternatively be used. Simply double the amount of the substitute needed to do so.
How to make how to make lemon meringue cookies.
Recipe Notes
Prep Time: 10 minutes.
Cook Time: 1 hour.
Cool Time: 1 hour.
Servings: about 36 (1”) meringues.
- Preheat your oven to 275 line two rimmed baking sheets with parchment paper or a baking mat.
- In a stand mixer outfitted with a paddle attachment, beat the egg whites on medium-low until 'frothy' (about 30 seconds). Then add the cream of tartar to the bowl and continue mixing.
- Slowly add the sugar alternative to the mixing bowl (about a tablespoon at a time).
- Continue to beat the ingredients until stiff peaks form (can take a while to do so). The batter should appear to be stiff enough to hold its own if it were to be dropped.
- Once the meringue holds stiff peaks, add the lemon zest, lemon extract and food coloring and then mix just until combined (about 15 seconds) on low speed.
- Carefully fill the bag with meringue, trying not to smudge your food coloring lines as much as possible.
- Pipe one inch meringues on to the prepared baking sheet, making sure to pipe them at least an inch apart.
- Bake the meringues for 50-55 minutes or until they are dry and crisp. Then, leave the oven door closed, turn off the oven (use the oven light to check on the cookies) and allow the cookies to set and to get to room temperature.
- After removing the cooled cookies from the oven, transfer them to an airtight container for storing.
Expert Tip 👉 (Optional) If you want the meringues to have yellow stripes, use a small spatula or food brush to paint four vertical lines of gel food coloring on the inside of a disposable piping bag fitted with a round or star tip.
Tips for making the best meringue cookies.
It is important that your mixing bowl and anything that touches the batter has no added oil or grease. Fat can have an effect on how this recipe turns out. /p>
More helpful tips for you.
- For best results, make sure that your egg whites are at room temperature before using them in this recipe. Also, when separating your eggs, it is essential that there is no yolk added to the whites as yolks will ruin your cookies 🙁 .
- This cookies can be made using a piping bag fitted with a round tip. Feel free to use a plastic zip top bag with a cut corner or a simple tablespoon to make your cookies.
- Lastly, the secret to making meringue cookies is to allow them to bake at a low temperature for long time. It is important that you do not try to rush the baking process by bumping up the temperature.
How to store lemon meringue cookies
These cookies should be stored in an airtight container. If properly stored, they should keep for up to a few days at room temperature, up to a week refrigerated, or even longer when frozen.
Here are some similar recipes that you may also like.
- Sugar Free Copycat Chick-fil-A Frozen Lemonade
- Iced Lemon Cookies made with no added>
- Sugar Free Vanilla Sheet Cake
- Lemon Ginger Cheesecake Bars made with no added sugar
- Sugar Free Strawberry Sandwich Cookies
- Banana Berry Bread made with no added sugar.
- Sugar Free Lemon Raspberry Dessert Bars
- Blueberry Compote Sauce made with no added sugar.
Print the recipe for lemon meringue cookies.
How to make how to make lemon meringue cookies
Ingredients
- 2 Egg Whites
- ¼ tsp Cream of Tartar
- ½ cups Sugar Alternative - see post for details.
- 1 tsp Lemon Zest
- ½ tsp Pure Lemon Extract
- Yellow Gel Food Coloring
Instructions
- Preheat your oven to 275 line two rimmed baking sheets with parchment paper or a baking mat.
- In a stand mixer outfitted with a paddle attachment, beat the egg whites on medium-low until 'frothy' (about 30 seconds). Then add the cream of tartar to the bowl and continue mixing.
- Slowly add the sugar alternative to the mixing bowl (about a tablespoon at a time).
- Continue to beat the ingredients until stiff peaks form (can take a while to do so). The batter should appear to be stiff enough to hold its own if it were to be dropped.
- Once the meringue holds stiff peaks, add the lemon zest, lemon extract and food coloring and then mix just until combined (about 15 seconds) on low speed.
- Carefully fill the bag with meringue, trying not to smudge your food coloring lines as much as possible. Pipe one inch meringues on to the prepared baking sheet, making sure to pipe them at least an inch apart.
- Bake the meringues for 50-55 minutes or until they are dry and crisp. Then, leave the oven door closed, turn off the oven (use the oven light to check on the cookies) and allow the cookies to set and to get to room temperature.
- After removing the cooled cookies from the oven, transfer them to an airtight container for storing.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
most recently updated:
October 12, 2023*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
Follow Me
