INGREDIENTS
1
package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies
1/8
teaspoon cream of tartar
3/4
cup lemon curd, room temperature
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.
High Altitude (3500-6500 ft)
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