These lemon meringue pie cookie cups start with a sugar cookie base, lemon curd filling and a quick meringue topping for a perfect refreshing dessert.
You won't be able to stop after just one!
Preheat your oven to 350 degrees.
Cut sugar cookie dough into 12 slices.
Press each slice into a greased muffin tin. Press into the bottom and up the sides about 2/3 of the way, to create a little bowl.
Bake for about 15-18 minutes until the edges just start to turn a golden brown color.
Allow to cool for 5 minutes. Transfer to a wire rack to cool completely. (The easiest way for me was just by inverting the pan and tapping the bottom so they'd fall out)
Fill each cookie cup with about 1 1/2 TBS of lemon curd. Set aside
Beat egg whites on high until they are nice and foamy. Add sugar 1 tablespoon at a time until added, and keep mixing on high until stiff peaks are formed. Top each cup with meringue.
Place cups on a baking sheet and broil in oven, watching super closely until the tips are browned! Mine only took about 15-18 seconds until the tips were browned, and they burn quick.
Remove from oven and move to a cooling rack to cool completely.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 3 | ||
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 881.2mg | 30 % | |
Potassium 9.1mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.6g | 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: 3
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