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Mile-High Lemon Meringue Mini Pies

Name: Mile-High Lemon Meringue Mini Pies
Prep time: 30 min
Total time: 2 h 55 min
Yield: 12
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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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Prep 30 min
Total 2 hr 55 min
Ingredients 7
Servings 12

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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.

By Pillsbury Kitchens

Updated May 25, 2011

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Make With

Pillsbury Pie Crust

Steps

1

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.
2

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.
3

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.
4

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.
5

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.

Nutrition Information

150 Calories, 5g Total Fat, 1g Protein, 23g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Mini Pie

Calories: 150

Calories from Fat: 45

Total Fat: 5g; 8%

Saturated Fat: 2 1/2g; 11%

Trans Fat: 0g

Cholesterol: 20mg; 7%

Sodium: 105mg; 4%

Potassium: 20mg; 1%

Total Carbohydrate: 23g; 8%

Dietary Fiber: 0g; 0%

Sugars: 15g

Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

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;