Recipe courtesy of the Garden Club of Bermuda, submitted by Judy Gibbons.
Ingredients:
12 ounces refrigerated sugar cookie dough, chilled
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup of sugar
1/2 lemon curd or lemon pudding
Directions:
Preheat oven to 350°F. Take a mini muffin tin (one that has 24 openings) and spray it with Pam. Scoop two teaspoonfuls of sugar cookie dough into each opening and press it down and up the side to form little cups.
Bake for about 10-12 minutes at 350°F — just until the edges start to turn golden. Don’t worry if they puff up in the pan and look like regular cookies, they will sink back down as they cool. Let cool for 30 mins – if they aren’t sinking obediently after 15 mins nudge down in the center a little with your thumb. When they have cooled off, loosen by gently turning the edges like you are turning a dial — this way they will pop out nicely later.
Separate eggs, give yolks to your dog, take the whites and beats in the mixer until they are frothy, about 1 min. Add cream of tartar, turn the mixer up to high, and beat 3 mins, adding sugar one tbsp at a time until meringue is stiff and shiny.
Put one tsp lemon curd in each cookie cup, spreading to the side a little. Top each with 1 tbsp or so of meringue. Return muffin tin with baby pies in the oven and broil for about 1 min — just until the meringue barely starts to turn gold in spots. Take them back out, let rest about 10 mins, and remove carefully from the pan.
