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.
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.
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.
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.
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.