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Lemon Meringue Cookie Cups

(25)
  20 reviews
  • 15 min prep time
  • 45 min total time
  • 5 ingredients
  • 24 servings
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Surprise and delight guests with easy-to-make mini lemon pies!

Inspired Taste
October 24, 2011

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

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

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.

Nutrition Information

No nutrition information available for this recipe
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