Mini Key Lime Tarts

So summery, you'll need to make extras. These mini-bite desserts are must-makes.

By Brooke McLay

Created March 1, 2012

Make with

Pillsbury Pie Crust

Ingredients

1

Pillsbury™ refrigerated pie crust (from a box)
1/2

cup Key lime or lime curd (from 10- to 11.5-oz jar) or Key lime pie filling (from 22-oz can)
2

egg whites
3

tablespoons sugar

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1

Heat oven to 400°F. Lightly spray 12 mini muffin cups with cooking spray.
2

Onto sheet of cooking parchment paper, unroll pie crust. Using 2-inch round cutter, cut pie crust into about 12 rounds. Press each crust round into mini muffin cup.
3

Spoon 2 teaspoons lime curd into each pie crust cup.
4

In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gradually add sugar, beating until a soft meringue forms. Spoon meringue into medium-size food-storage plastic bag; seal bag. Cut tiny bottom corner from bag. Squeeze bag to pipe meringue over top of lime curd in each cup.
5

Bake 12 to 15 minutes or until crust cups and meringues are light golden brown. Transfer tarts from muffin cups to cooling rack. Cool about 5 minutes before serving.

Lemon pie filling tastes great in this recipe, too!
If you're not a fan of meringue, omit that portion of the recipe. Serve the pie tarts with a spoonful of fresh whipped cream!

No nutrition information available for this recipe