Use these mini lemon meringue pies to delight your guests
Heat oven to 350?F. Spray 24 mini muffin cups with cooking spray.
Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
In 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.
Fill each cookie cup with about 1 tablespoon lemon curd. Top each with beaten egg whites.
Bake 10 minutes or until meringue tops are golden brown. Store in refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 cookie (33g) | ||
Recipe Makes: 24 cookies | ||
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Calories: 53 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 33.9mg | 1 % | |
Potassium 28.6mg | 1 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 11.3g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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