Lemon Meringue Cookie Cups – a delicious recipe with Read, Flour, Lemon Creme Pie Filling, Egg Whites, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spray 2 mini muffin pans with nonstick spray.
2
Break apart each bit of sugar cookie dough and roll in flour until coated nicely. Roll into a ball shape and place one in every muffin tin. Press with a tart shaper so it fills the cup and up the sides. Bake 10 minutes, or just turning golden brown.
3
Remove from oven and immediately use the tart shaper again to re-press into a cup shape. Remove from pan to cooling rack.
4
Pipe lemon creme into each cookie cup.
5
Whip egg whites in an electric mixer until foamy. Add sugar 1 tablespoon at a time and continue beating until stiff peaks form.
6
Drop a bit of meringue on each cookie cup and broil on a cookie sheet for 15 seconds until the meringue starts turning golden brown.
7
Refrigerate until serving time.
615
kcal
Calories
5
g
Fat
143
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 packages (16 Oz. Size) Pillsbury Read To Bake Refrigerated Sugar Cookie Dough, 1/2 cups Flour, 2 cans (21 Oz. Size) Lemon Creme Pie Filling, 2 whole Egg Whites, and more.
Yes, Lemon Meringue Cookie Cups falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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