PIE DOUGH LEMON CURD ITALIAN MERINGUE
Cut out 8 crusts. Form the crusts around the cupcake cavities. Bake them until golden brown.
MINI PIE CRUSTS
Add sugar, salt, eggs, and yolks to a double boiler. Slowly pour in the lemon juice and zest and whisk until thickened. Remove it from the heat and whisk in the butter.
Make one batch of meringue.
Fill the empty pie crusts with lemon curd. Top with meringue and toast it. Chill and serve.
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