Mini Lemon Meringue Pies

These are so simple and taste fantabulous.  Have to really love desserts that look impressive and only you know how easy they were to make.

You will need:

Cooking spray
12 oz refrigerated sugar cookie dough
3 egg whites (room temp if you can, better for the meringue)
1/4 tsp cream of tartar
pinch of salt
3/4 cup sugar
1/2 cup lemon pudding

Preheat your oven to 350
You can use a mini muffin tin or regular size muffin tin.  Depends on the occasion and whether you want them bitesize.  Should make 24 with the mini and 8-10 with the regular.  Whichever you choose, be sure to generously spray it.

Place some cookie dough in each compartment, pressing it up the sides to form a cup. Bake until the edges are golden brown, about 10 minutes.  Less for the smaller ones.  It will puff up in the middle but will sink in after you take them out of the oven.  Let them cool about 30 minutes IN THE TINS.

Beat your eggs whites in a clean, dry bowl with the mixer on high for about 30 seconds.  Until they are frothy.  Add your cream of tartar and salt.  Beat on high, gradually adding the sugar about 1 tbsp at a time, until glossy and stiff.  Only takes about 3-4 minutes.

With the cups still in the tins, fill each one with lemon pudding.  Top each one with a tbsp of meringue.  Broil on low until golden.  30 seconds to a minute.  Careful they will burn fast.  Or, if you have a kitchen torch you can use that.  Like I did.  I love playing with my torch and use it every chance I get.  :)

Let them rest for about 15 minutes and then you can transfer to a serving plate.  Gently sliding a knife around the edges is all you should need to do to loosen them.

Try not to eat too many.  I dare ya!!