Mini Key Lime Tarts

So summery, you'll need to make extras. These mini-bite desserts are must-makes.

  • prep time 15 min
  • total time 35 min
  • ingredients 4
  • servings 12


Pillsbury™ refrigerated pie crust (from a box)
cup Key lime or lime curd (from 10- to 11.5-oz jar) or Key lime pie filling (from 22-oz can)
egg whites
tablespoons sugar
  • 1 Heat oven to 400°F. Lightly spray 12 mini muffin cups with cooking spray.
  • 2 Onto sheet of cooking parchment paper, unroll pie crust. Using 2-inch round cutter, cut pie crust into about 12 rounds. Press each crust round into mini muffin cup.
  • 3 Spoon 2 teaspoons lime curd into each pie crust cup.
  • 4 In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gradually add sugar, beating until a soft meringue forms. Spoon meringue into medium-size food-storage plastic bag; seal bag. Cut tiny bottom corner from bag. Squeeze bag to pipe meringue over top of lime curd in each cup.
  • 5 Bake 12 to 15 minutes or until crust cups and meringues are light golden brown. Transfer tarts from muffin cups to cooling rack. Cool about 5 minutes before serving.
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