for this recipe Mini Lemon Meringue Tarts
|1 package||Shirriff Pie Crust|
|3 - 5 tbsp||cold water|
|0.25 cup||granulated sugar|
|1 pouch||Shirriff Lemon Pie Filling|
|0.33 cup||cold water|
|2 cup||boiling water|
Preheat oven to 425°F/220°C.
Prepare the pie crust as instructed on the package. Using a cookie cutter or large glass, cut the rolled dough into six 4-inch rounds. Fit rounds into a muffin tin. Repeat with the second dough. Gently poke the base of each tart with a fork. Bake for 7-10 minutes. Set on a wire rack to cool.
Using an electric mixer, beat egg whites on medium speed until soft peaks form (30 sec). Gradually beat in sugar. Beat on high speed until stiff peaks form (2 mins). Set aside.
Prepare Lemon Pie Filling as instructed on package. Fill each tart with Lemon Filling. Using a spoon or piping bag, top each tart with the meringue.
Bake tarts 2-5 minutes or until meringue is golden. Set on a wire rack to cool for 1-2 hours before serving.
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