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Lemon Meringue Cookie Cups

Lemon Meringue Cookie Cups
  • Prep 15 min
  • Total 45 min
  • Ingredients 5
  • Servings 24
Surprise and delight guests with easy-to-make mini lemon pies!
Updated April 23, 2021
Make With
Make With
Pillsbury™ Cookie Dough


  • 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1 tablespoon sugar
  • 3/4 cup lemon curd, room temperature


  • 1
    Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
  • 2
    Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
  • 3
    Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
  • 4
    In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Gradually add sugar, beating 1 to 2 minutes or until stiff peaks form.
  • 5
    Fill each cookie cup with about 1 tablespoon lemon curd. Top each with beaten egg whites.
  • 6
    Bake 10 minutes or until meringue tops are golden brown. Store in refrigerator.

  • Replace lemon curd with lime or orange curd.
  • Add a teaspoon of grated lemon or orange peel to the lemon curd before filling each cup.

No nutrition information available for this recipe
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