lemon meringue cookie cups!

i had to find something to make for our young adult fellowship potluck.. i saw a simple dessert and i wanted to try it.. plus ive never made meringue..

they turned out pretty cute! (ill have to taste them and let you know.. lol)

lemon meringue cookie cups!

INGREDIENTS:

1

package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies

2

egg whites

1/8

teaspoon cream of tartar

1

tablespoon sugar

3/4

cup lemon curd, room temperature

DIRECTIONS:

• Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
• Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
• Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
• In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Gradually add sugar, beating 1 to 2 minutes or until stiff peaks form.
• Fill each cookie cup with about 1 tablespoon lemon curd. Top each with beaten egg whites.
• Bake 10 minutes or until meringue tops are golden brown. Store in refrigerator.