MINI LEMON MERINGE PIES

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Serve these delicious mini pies filled with lemon curd, raspberry and meringue - a wonderful dessert that’s made using Pillsbury® refrigerated pie crust.

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  • 12

Ingredients

  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 3/4 cup lemon curd (from a 10 oz jar)
  • 12 large fresh raspberries
  • 1/4 cup egg whites (from 16-oz carton) or 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla
  • 2 tablespoons sugar

Preparation

Step 1

1 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. Place each crust round over bottom of 12 cups. Press and pinch dough to form cup. Prick bottom and sides with fork. Bake 8 to 10 minutes or until light golden brown.

2 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.) Place 1 raspberry in bottom of each shell.

3 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.

4 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.

5 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.

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