Lemon Meringue Pie Cookie Cups

• Vegetarian

• Refrigerated

  • 2 Egg whites

• Condiments

  • 1 cup Lemon curd

• Baking & Spices

  • 3 tbsp Sugar
  • 1 package Sugar cookie dough

Found on lmld.org

Description

Ingredients

• 1 package sugar cookie dough
• 1 cup lemon curd
• 2 egg whites
• 3 TBS sugar

Directions

• Preheat your oven to 350 degrees.
• Cut sugar cookie dough into 12 slices.
• Press each slice into a greased muffin tin. Press into the bottom and up the sides about ⅔ of the way, to create a little bowl.
• Bake for about 15-18 minutes until the edges just start to turn a golden brown color.
• Allow to cool for 5 minutes. Transfer to a wire rack to cool completely. (The easiest way for me was just by inverting the pan and tapping the bottom so theyd fall out)
• Fill each cookie cup with about 1½ TBS of lemon curd. Set aside
• Beat egg whites on high until they are nice and foamy.
• Add sugar 1 tablespoon at a time until added, and keep mixing on high until stiff peaks are formed.
• Top each cup with meringue.
• Place cups on a baking sheet and broil in oven, watching super closely until the tips are browned! Mine only took about 15-18 seconds until the tips were browned, and they burn quick.
• Remove from oven and move to a cooling rack to cool completely.