Shelly's Recipe

MINIATURE MUFFIN LEMON MERINGUE WITH SUGAR COOKIE CRUSTS

Category: Tarts

3/4 of a 16 1/2 oz. pkg. refrigerated sugar cookie dough
1/2 c. jarred lemon curd (I used Robertson’s)
3 large egg whites at room temperature
1/4 tsp. cream of tartar
3/4 c. sugar

Preheat your oven to 350 degrees. Coat a 24-cup miniature muffin pan with cooking oil spray.

Using 2 teaspoons of the sugar cookie dough per muffin cup, press dough in the bottom and up the sides of each cup. Bake the sugar cookie crusts for 10-12 minutes or just until the edges start to turn golden. Crusts will puff while baking but will sink back down as they cool. Cool in the muffin pan placed on a wire rack for 15 minutes and if necessary, recreate the crusts using your thumb! Gently turn each of the cups to loosen but leave them in the muffin pan. Continue to cool for 15 minutes more for a total of 30 minutes.

Place a teaspoon of lemon curd in each of the sugar cookie crusts spreading curd evenly to the sides.

Preheat your oven to broil setting. Place oven rack in the top shelf of your oven.

Make the meringue. In a mixing bowl, beat the egg whites on high speed for 1 minute or until frothy. Add the cream of tartar and beat on high for 3 minutes adding the sugar, 1 tablespoon at a time until the meringue is stiff and shiny. Top each of the curd filled cups with a tablespoon of the meringue. Return muffin pan to the oven and broil for 1 to 1 1/2 minutes or just until meringue tops turn lightly golden in some spots. Cool in pan on a rack for 10 minutes. Then remove to a covered dish. Pies keep in the refrigerator in a covered dish or container for up to 3 days! Makes 24 miniature muffin size pies