Begin by preheating your oven to 375°F (190°C). While the oven warms up, you can work on the crust.

Roll out your chilled pie dough on a lightly floured surface. Aim for a thickness of about ¼ inch.

Use a round cookie cutter (or a glass) that’s larger than the diameter of your mini tart pans.

Cut out circles and gently press them into the bottom of each muffin cup. Prick the bases with a fork to prevent puffing during baking.

Place in the preheated oven and bake for 12-15 minutes or until lightly golden. Keep an eye on them—nobody enjoys a burnt crust!

Remove from the oven and let them cool while you prepare the lemon filling.

If you’re making homemade lemon curd, follow your trusted recipe, or use the prepared lemon curd you have. The key here is ensuring it’s well-chilled.

Once cooled, spoon the lemon curd generously into each baked crust, filling them just over the top.

In a mixing bowl, beat the egg whites until frothy. Gradually add the granulated sugar and continue beating until soft peaks form. The vanilla extract brings out a beautiful flavor.

Once the peaks are glossy, stop beating.

Using a piping bag or simply a spatula, dollop or pipe the meringue onto the lemon curd.

For a fun, rustic look, use a spoon to create swirls or peaks.

Return the assembled pies to the oven for 10-12 minutes or until the meringue is lightly toasted. The contrast in temperatures is part of what makes this dessert amazing!

Allow the lemon meringue bites to cool for a bit. Once they’re at room temperature, serve them chilled for the best flavor experience. You’ll be the hit of the party!