Try this Mini Lemon Meringue Pies recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350. Coat a 24 muffin tin with cooking spray. Place 2 tsp cookie dough into each compartment (I used a wooden pestle) to press dough up the sides. Bake 8-10 minutes cool for 30 minutes. Beat egg whites about 30 seconds until frothy. Add cream of tartar and salt and beat on high. Gradually add sugar 1tbsp at a time until glossy and stiff 3 to 4 minutes. Fill cups with lemon curd and top with meringue. Broil on low until golden being careful not to burn.
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 2 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1751mg | 60 % | |
Potassium 8.4mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.4g | 1 % | |
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: 2
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