Ingredients
1 package (14 oz) pre-made pie crust, room temperature
1 cup lemon curd (homemade or store-bought)
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
Zest of 1 lemon (optional, for garnish)
Preparation
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
Roll out the pie crust and cut out 24 circles using a cookie cutter or glass rim. Press them into the muffin cups and prick the bottoms to prevent puffing.
Bake for 12-15 minutes until golden brown. Let cool slightly before filling.
Spoon or pipe about 1 tablespoon of lemon curd into each crust.
Beat egg whites and cream of tartar to soft peaks. Gradually add sugar until stiff peaks form, then fold in vanilla.
Top the curd-filled crusts with meringue, covering the curd completely.
Broil for about 2 minutes until meringue is toasted. Watch carefully to avoid burning.
Garnish with lemon zest and let cool before serving.
