Lemon Meringue Cookie Cups

Surprise and delight guests with easy-to-make mini lemon pies!

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  • prep time 15 min
  • total time 45 min
  • ingredients 5
  • servings 24
Recipe by Inspired Taste
October 24, 2011
 

Ingredients

1
package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
2
egg whites
1/8
teaspoon cream of tartar
1
tablespoon sugar
3/4
cup lemon curd, room temperature

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
  • 2 Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
  • 3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
  • 4 In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Gradually add sugar, beating 1 to 2 minutes or until stiff peaks form.
  • 5 Fill each cookie cup with about 1 tablespoon lemon curd. Top each with beaten egg whites.
  • 6 Bake 10 minutes or until meringue tops are golden brown. Store in refrigerator.
  • 1 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
  • 2 Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
  • 3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
  • 4 In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Gradually add sugar, beating 1 to 2 minutes or until stiff peaks form.
  • 5 Fill each cookie cup with about 1 tablespoon lemon curd. Top each with beaten egg whites.
  • 6 Bake 10 minutes or until meringue tops are golden brown. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Replace lemon curd with lime or orange curd.

Add a teaspoon of grated lemon or orange peel to the lemon curd before filling each cup.

Nutritional information

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