Mile-High Lemon Meringue Mini Pies

Serve these delicious mini pies filled with lemon curd, raspberry and meringue - a wonderful dessert that’s made using Pillsbury® refrigerated pie crust.

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Servings 12

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( 47 ) Ratings

47 Ratings

5 Stars 20%

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3 Stars 11%

2 Stars 38%

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ingredients 7
Prep Time 30 min
Total Time 2 hr 55 min

Ingredients

1: Pillsbury® refrigerated pie crust, softened as directed on box

3/4: cup lemon curd (from a 10 oz jar)

12: large fresh raspberries

1/4: cup egg whites (from 16-oz carton) or 2 egg whites

1/4: teaspoon cream of tartar

1/4: teaspoon vanilla

2: tablespoons sugar

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Directions

1 Heat oven to 400°F. Unroll pie crust onto work surface; flatten slightly with rolling pin. Using 3-inch round cutter, cut out 12 rounds. Invert mini muffin-cup pan. Place each crust round over bottom of 12 cups. Press and pinch dough to form cup. Prick bottom and sides with fork. Bake 8 to 10 minutes or until light golden brown.
2 Place baked shells inside mini muffin cups in pan (they will not fit, but will sit toward the top and keep the crust from tipping.) Place 1 raspberry in bottom of each shell.
3 In small microwavable bowl, microwave lemon curd uncovered on High 45 to 60 seconds or until hot. Stir until smooth. Spoon about 1 tablespoon lemon curd over raspberry in each cup.
4 Reduce oven temperature to 350°F. In small deep bowl, beat egg whites, cream of tartar and vanilla with electric mixer on medium speed about 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot lemon filling; spread to edge of crust to seal well and prevent shrinkage.
5 Bake at 350°F 8 to 10 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 1 hour. Store in refrigerator.