Anyway, this recipe is so easy. Maybe that’s where the saying “easy as pie” comes from. It’s perfect for parties, although I always make these at home for my family when we feel like eating “pie.” The crust is made from slice and bake sugar cookie dough and the filling comes from a jar. And what’s nice about the cookie crust cup is that you can make them ahead of time, store them in a zip lock bag, and put the pies together on the day of your party. So smart!
1 – 16.5 oz. pkg. slice & bake Pillsbury Sugar Cookie
1 jar of lemon curd (any brand – see note below)
2 egg whites
½ tsp. vanilla
¼ tsp. cream of tartar
4 T sugar
Spray mini muffin tin lightly with oil. Slice the cookie dough into twenty-four ¼ inch pieces. Roll into balls and put in the center of the muffin cups. Bake at 350 degrees for about 15 minutes or until golden brown. The centers will sink, making an indentation for the filling. If some of them don’t look too sunken, while they’re still warm, take the end of a wooden spoon and press slightly, being careful not to make a hole in the bottom. Cool before removing. Sometimes you might have to use a fork to pop them out of the tin.
Fill each cookie cup with the lemon curd. You will use the whole jar.
Meringue: Beat the egg whites with vanilla and cream of tartar until soft peaks form. Slowly add the 4 tablespoons of sugar and beat until stiff peaks form and meringue looks shiny. Put in pastry bag and pipe onto cookie cups. In the picture, I used Wilton tip #1G. Place them all on a cookie sheet and bake at 350 degrees for about 8 minutes, or until slightly golden. Ovens vary, so watch them!
Note: I’ve used two brands. Dickinson’s Lemon Curd is tasty and thick. Trader Joe’s Lemon Curd is a bit more tangy and thinner in consistency. My family likes both.
Recipe by Pearl