PREP TIME : 5 minutes
COOK TIME : 5 minutes
ADDITIONAL TIME : 2 minutes
TOTAL TIME : 12 minutes
This ten-minute mini lemon meringue pie recipe is about to earn a spot in your regular dessert rotation. These pretty bite-sized desserts are the ultimate for citrus lovers.
Ingredients :
- 1 package Mini Phyllo Shells
- 1 cup **lemon curd
- 2 large egg whites
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions :
- Preheat oven to 350°F.
- Place mini phyllo shells on a baking sheet. Place lemon curd in a piping bag or a ziplock baggie with the tip cut off and pipe into shells. Set aside.
- In a small bowl (or stand mixer if you choose), whip egg whites until foamy. Add sugar and vanilla extract and continue to whip until stiff peaks form. Pipe meringue onto the tops of each mini pie (using a piping bag or a ziplock again).
- Bake for 5 minutes, or until the tops of the meringue brown. Let cool and then store in the fridge until ready to serve!
