Lemon Meringue Whoopie Pies

Name: Lemon Meringue Whoopie Pies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 24
Cuisine: American
Ingredients: 2 1/4 cup flour; 1 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 4 tablespoon unsalted butter, softened; 4 tablespoons shortening; 1/2 cup sugar; 1/2 cup brown sugar; 2 eggs; 1/2 cup buttermilk; 1 lemon, zested; 2 tablespoon lemon juice; 1/2 teaspoons vanilla; 5 large egg whites; 1 cup plus 2 tablespoons granulated sugar; pinch of salt; 1 lb unsalted room temperature butter, cut into tablespoons; 1 1/2 teaspoons vanilla; 1/4 cup butter, melted; 1/2 cup sugar; 2 eggs; 1 lemon zested; 1/2 cup fresh lemon juice

July 1, 2013 by Tanya Schroeder · 59 Comments · Last updated: April 18, 2022

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Lemon Meringue Whoopie Pies are a swiss meringue buttercream and a tart lemon curd nestled between two lemon cakes.

The perfect summertime treat!

Sweet little lemon meringue whoopie pies have delicate swiss meringue buttercream and tart lemon curd sandwiched between two tender little cakes. If you love lemon meringue pie then you will no doubt love this whoopie pie recipe. It’s like a great pie turned into a cookie sandwich and it’s simply perfect.

What is a Whoopie Pie?

A whoopie pie is the name given to puffy cookies with filling in between. Stacked together like a sandwich, whoopie pie recipes have gone on to include a wide variety of different flavors over the years and are no longer as plain as chocolate or vanilla.

These lemon whoopie pies are two puffy lemon-flavored cookies with a cake-like texture. Sandwiched in between each cookie are a homemade swiss meringue buttercream (Martha Stewart’s recipe) and a homemade lemon curd. This recipe is super simple and easy to make but can be a tad time-consuming, especially for the frosting. But it’s a labor of love and totally worth it in the end. Every bite is a deliciously perfect blend of sweet and tart.

Ingredients

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Shortening
Granulated sugar
Brown sugar
Eggs
Buttermilk
Lemon zest
Lemon juice
Vanilla extract

Swiss Meringue Buttercream

Large egg whites
Granulated sugar
Salt
Unsalted butter
Vanilla

Lemon Curd

Melted butter
Granulated sugar
Eggs
Lemon zest
Fresh lemon juice

For the exact amounts needed, please see the recipe card below.

How to Make Lemon Meringue Whoopie Pies

Position your oven rack to the center of the oven and preheat it to 375 degrees F.
Line two sheets with parchment paper and set aside.
In the bowl of a stand mixer or in a large mixing bowl using an electric handheld mixer, combine the butter, shortening, and sugars until smooth and creamy.
Beat in the eggs and buttermilk until fully combined.
Add in the lemon zest, lemon juice, and vanilla extract. Mix well.
In another bowl, combine the flour, baking powder, baking soda, and salt. carefully beat the flour mixture into the lemon mixture a little at a time, until fully incorporated.
Drop the dough by the rounded tablespoons onto the prepared baking sheets. make sure to leave at least 2 inches of space between each.
Bake in the oven for 12 minutes and allow to cool on the pan for 5 minutes before transferring to a wire cooling rack.
While the whoopie pie shells are baking, prepare the filling.

Prepare the frosting

Set a heatproof bowl over a pan full of simmering water like a DIY double boiler.
Add to it your egg whites, sugar, and a pinch of salt.
Whisk continuously until the sugar has dissolved and is completely smooth.
Use an electric mixer with a whisk attachment to beat the egg white mixture, starting on low speed and gradually working your way to medium-high speed. Continue until stiff peaks form.
Continue to mix until the egg white mixture is light, fluffy, and shiny. the bowl should be cooled to the touch. This will take about 10-15 minutes.
Return the mixer to low speed and add in the butter, a few tablespoons at a time, mixing well after each addition.
when the butter has been incorporated, add in the vanilla.
Switch to a paddle attachment on your mixer and continue to beat until all of the air bubbles are out, scraping the sides of the bowl as you go.
Continue to beat until the buttercream is smooth.
Keep at room temperature until ready to use.

Prepare lemon curd

Whisk together the eggs and sugar in a bowl.
Stir in the lemon zest and lemon juice.
Stir in the melted butter.
Cook the mixture in the microwave in 1-minute intervals stirring between each, until the mixture has thickened. This should take about 2-4 minutes.

Assemble

Pipe a small amount of buttercream on one whoopie pie.
Add a spoonful of lemon curd on top of the frosting.
Top with another whoopie pie.
Serve and enjoy!

FAQs

How long are lemon whoopie pies good for?

These little cake-like cookies can be safely kept in an airtight container in the fridge for up to 5 days.

What is whoopie pie filling made of?

Most commonly seen whoopie pies are filled with frostings like buttercream or marshmallow cream. In our case, we’re filling it with buttercream and lemon curd for a flavor-packed experience.

Want more whoopie pie recipes to try? Check these out!

Want more lemon desserts? Try this Lemon Crumb Cake, The BEST Lemon Pie, Lemon Frosted Zucchini Cake, Lemon Strawberry Scones, Lemon Zucchini Cookies, Mini Lemon Hand Pies or Lemon Sugar Donuts!

Yield: 1 dozen

Mini Lemon Hand Pies

Mini lemon hand pies are buttery and flaky pie dough, shaped into a single-sized portions and filled with homemade lemon curd!

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

For the lemon curd:

1/2 cup sugar
2 eggs
1 lemon zested
1/2 cup lemon juice
1/4 cup melted butter

Also needed:

1 14.1 package refrigerated Pillsbury Pie Crust
1 whole egg
1 tablespoon water
1/3 cup white chocolate chips
1/8 teaspoon vegetable oil

Instructions

In a bowl, combine sugar and eggs. Whisk in lemon zest and lemon juice. Stir in melted butter. Microwave lemon mixture for 1-minute stir. Continue to heat lemon mixture in 1-minute intervals until mixture begins to thicken and easily coats the back of a spoon. Refrigerate to set.
Meanwhile, bring piecrust to room temperature. Unroll one pie crust on a floured surface. Using a 3â?? biscuit cutter cut crust into circles and place dough on a cookie tray. You should get about 10-12 circles. Repeat with remaining piecrust. Place trays of dough in the refrigerator to chill about for 15 minutes.
Preheat oven to 425. Prepare egg wash by lightly beating together the egg and the water. Remove dough from the refrigerator and place a spoonful of lemon curd onto the center of one tray of dough. Brush edges with egg wash and place circles from second tray over each lemon topped pie. Using a fork, crimp the edges to seal the pies. Generously brush the tops of each pie with remaining egg wash. Using a pairing knife, carefully cute 3 slits onto the tops of each pie. Bake pies for 12-15 minutes or until golden. Let cool completely.
In a small bowl, melt chocolate and vegetable oil together. Drizzle white chocolate over pies. Let set completely before storing.

Nutrition Information

Yield

Serving Size

1 mini pie
Amount Per Serving Calories 240Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 85mgSodium 152mgCarbohydrates 28gFiber 1gSugar 20gProtein 4g

Yield: 24 whoopie pies

Lemon Meringue Whoopie Pies

Sweet little lemon meringue whoopie pies have delicate swiss meringue buttercream and tart lemon curd.

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes