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Mile-High Lemon Meringue Mini Pies

(47)

12 reviews

30 min prep time
2 hr 55 min total time
7 ingredients
12 servings

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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.

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

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Pie

Calories: 150
Calories from Fat: 45

% Daily Value

Total Fat: 5g; 8%
Saturated Fat 2 1/2g 11% Trans Fat 0g
Cholesterol: 20mg; 7%
Sodium: 105mg; 4%
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;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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