Mile-High Lemon Meringue Mini Pies

Name: Mile-High Lemon Meringue Mini Pies
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons cream of tartar; 59 milliliters egg whites (from 16-oz carton) or 2 egg whites; 177 milliliters lemon curd (from a 10 oz jar); 12 larges fresh raspberries; 1 Pillsbury® refrigerated pie crust, softened as directed on box; 2 Tbsps sugar; 0 teaspoons vanilla

Mile-High Lemon Meringue Mini Pies

Mile-High Lemon Meringue Mini Pies might be just the dessert you are searching for. This recipe serves 12. One serving contains 124 calories, 2g of protein, and 5g of fat. Not Head to the store and pick up raspberries, pie crust, lemon curd, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 2 hours and 55 minutes.

Instructions

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.

Ingredients you will need

Pie Crust

Equipment you will use

Rolling Pin

Oven

Frying Pan

Place each crust round over bottom of 12 cups. Press and pinch dough to form cup. Prick bottom and sides with fork.

Ingredients you will need

Crust

Dough

Bake 8 to 10 minutes or until light golden brown.

Equipment you will use

Oven

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.)

Ingredients you will need

Pasta Shells

Crust

Equipment you will use

Muffin Liners

Frying Pan

Place 1 raspberry in bottom of each shell.

Ingredients you will need

Raspberries

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.

Ingredients you will need

Lemon Curd

Raspberries

Equipment you will use

Microwave

Bowl

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.

Ingredients you will need

Cream Of Tartar

Egg Whites

Vanilla

Crust

Lemon

Sugar

Equipment you will use

Hand Mixer

Bowl

Oven

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.

Equipment you will use

Oven