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Lemon Meringue Cookie Cups

  • Prep 15 min
  • Total 45 min
  • Ingredients 5
  • Servings 24
  • Pinterest
    176
  • Save
    7K
  • Print
    765
  • Facebook
    33
  • Email
    56

Surprise and delight guests with easy-to-make mini lemon pies! MORE+ LESS-

Inspired Taste
October 24, 2011

Ingredients

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

Steps

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  • 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.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe

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