Lemon Meringue Cookie Cups
- Prep time:15 min
- Total time:45 min
- Ingredients:5
- Servings:24
Updated
Lemon Meringue Cookie Cups
- Prep time:15 min
- Total time:45 min
- Ingredients:5
- Servings:24
- Calories per serving:
Surprise and delight guests with easy-to-make mini lemon pies!
Lemon Meringue Cookie Cups
- Prep time:15 min
- Total time:45 min
- Ingredients:5
- Servings:24
Ingredient
- 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
Instructions
- Step 1Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
- Step 2Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
- Step 3Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
- Step 4In 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.
- Step 5Fill each cookie cup with about 1 tablespoon lemon curd. Top each with beaten egg whites.
- Step 6Bake 10 minutes or until meringue tops are golden brown. Store in refrigerator.
Recipe 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 Facts
Nutrition facts are not available for this recipe
