1 package (14 oz) pre-made pie crust, room temperature
1 cup lemon curd (homemade or store-bought)
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
Zest of 1 lemon (optional, for garnish)
Preparation
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
Roll out the pie crust and cut out 24 circles using a cookie cutter or glass rim. Press them into the muffin cups and prick the bottoms to prevent puffing.
Bake for 12-15 minutes until golden brown. Let cool slightly before filling.
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