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Pillsbury

Mile-High Lemon Meringue Mini Pies

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Serve these delicious mini pies filled with lemon curd, raspberry and meringue - a wonderful dessert that’s made using Pillsbury® refrigerated pie crust.
Prep Time: 30 Min
Total Time: 2 Hr 55 Min
Makes: 12 mini pies
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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:
  • 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.
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Nutritional Information:

Nutrition Information:

1 Serving (1 Mini Pie)
  • Calories 150
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 105mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 0g,
    • Sugars 15g),
  • Protein 1g;
Percent Daily Value*:
    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.
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