Lemon Meringue Cookie Cups

Bloggers Adam and Joanne Gallagher from Inspired Taste share a favorite recipe for Lemon Meringue Cookie Cups. Use these mini lemon meringue pies to surprise your guests.

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Servings 24

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( 25 ) Ratings

25 Ratings

5 Stars 17%

4 Stars 20%

3 Stars 10%

2 Stars 20%

1 Stars 13%

Member Reviews ( 20 )

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ingredients 5
Prep Time 15 min
Total Time 45 min

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

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Directions

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.

Nutrition Information

Review & Comments

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Kylee422

report Posted May. 16, 2013 5:24 PM

I make these a lot and everyone loves them and asks me to make them again and again. They are very quick to make and I had a few mishaps until I finally got everything figured out! First, using lemon pudding is okay but it doesn't have the lemon curd tartness which is a definite plus. Second, the cups can stick to the mini pans but you need to spray the inside of the cups as well as the top of the pan so they can be removed easily. I don't remove them until the meringue is cooked and the cups are cooled. When you remove them from the pan, if they feel a little "stuck", just take a thin kn

JenniferO14

report Posted Apr. 25, 2013 12:27 PM

These were pretty easy and super yummy! I used the regular cookie dough and rolled it into balls. Also, 1 tablespoon lemon curd would be too much. Even with cooking spray, they stuck in the pan, so mini paper cups would be useful.

D928

report Posted Apr. 14, 2013 4:41 PM

I have made chocolate mousse type tart that is similar. To make the indentation I used an old medicine cup that comes with cough syrup. It worked great!

llreed705

report Posted Mar. 19, 2013 5:20 PM

To shape the dough, Pampered Chef has a wooden tool called a Mini Tart Shaper that speeds this process along wonderfully. Just form a 1" ball of dough in the mini-muffin tin (having floured the end of the shaper)and press straight down. Voila! For lemon curd, I've made it for years. 1/2 cup butter, melted; 1 cup sugar, 3 eggs (lightly beaten), 1/2 cup lemon juice. Put in a double boiler and stir constantly until thickened. About 10-15 minutes. Remove from stove and let it cool. Then spoon into your tart shells. The lemon curd will keep well for 2-3 weeks in the refrigerator. Or, serve

laurenestrum

report Posted Sep. 19, 2012 6:49 PM

Can you use pie crust?