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

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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.