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Directions:
1. Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin.
2. Unroll the pie crust and using a round cookie cutter or the rim of a glass, cut out 24 circles. Press each circle into the muffin cups. Prick the bottoms with a fork to prevent puffing.
3. Bake the crusts for 12-15 minutes, or until they are golden brown. Allow to cool slightly before filling.
4. Spoon or pipe about 1 tablespoon of lemon curd into each crust, filling them nearly to the top.
5. In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, and continue beating until stiff peaks form. Beat in the vanilla extract.
6. Pipe or dollop the meringue onto the lemon curd-filled pie crusts, ensuring the curd is completely covered.
7. Broil the mini pies in the oven, watching closely, for about 2 minutes or until meringue tops are toasted.
8. Garnish with lemon zest and let the pies cool for a few minutes before serving.
Variations & Tips:
– For a homemade touch, create your own lemon curd with fresh lemons, sugar, butter, and eggs. It’s a simple process that offers a richer depth of flavor.
– Try using different citrus curds, like lime or orange, for a variety of tart treats.
– For a more sophisticated flavor, add a teaspoon of finely chopped fresh rosemary or thyme to your homemade lemon curd.
– If you’re short on time, store-bought mini phyllo dough cups are a crisp alternative to pie crust and require no pre-baking.
– When making the meringue, ensure that no yolk or oil contaminates the whites for the best volume.
– Store any leftovers in an airtight container, and for an optimal experience, enjoy them within a day or two.
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