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%

4 Stars

3 Stars 11%

2 Stars 38%

1 Stars

Member Reviews ( 13 )

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Pie

Calories: 150
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 105mg; 105%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 0g 0% Sugars 15g 15% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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CarterD

report Posted Sep. 1, 2012 3:37 PM

I made these cuties this afternoon and feel the curd is too strong for me. ( I found the curd in the jam and jelly section of Publix) One mentioned using pie filling in lieu of curd, would you use the same amount the recipe calls for? Is there an easier way to make the crust? Mine were not pretty! Thx

clarence46

report Posted Apr. 27, 2012 7:55 PM

These lemon cups are wonderful, use the curds, and the rasberry is fun but they are great alone!

lpenneraz

report Posted Jan. 22, 2012 11:51 AM

These little pies are easy to make and delicious. I made these twice for company and they were a hit both times! I couldn't fi d lemon curd so I used lemon pie filling. Worked great!

HomeschoolMom78

report Posted Oct. 21, 2011 12:57 PM

These are amazing! The whole family loved them (3 boys, 2,4,12) including the raspberies-they gave it such a nice flavor. Will definitely be making them again. I'm not really sure how people can review a recipe that they haven't tried yet?

HomeschoolMom78

report Posted Oct. 21, 2011 12:56 PM

These are absolutely wonderful.Everyone in the family loved them (3 boys 2,4,12) and the raspberries were such a nice surprise. Will definitely be making these again! I don't understand why people review recipes when they haven't tried it yet?