Lemon Meringue Cookie Cups

• 2 packages (16 Oz. Size) Pillsbury Read To Bake Refrigerated Sugar Cookie Dough
• 1/2 cups Flour
• 2 cans (21 Oz. Size) Lemon Creme Pie Filling
• 2 whole Egg Whites
• 3 Tablespoons Sugar

1. Spray 2 mini muffin pans with nonstick spray.
2. Break apart each bit of sugar cookie dough and roll in flour until coated nicely. Roll into a ball shape and place one in every muffin tin. Press with a tart shaper so it fills the cup and up the sides. Bake 10 minutes, or just turning golden brown.
3. Remove from oven and immediately use the tart shaper again to re-press into a cup shape. Remove from pan to cooling rack.
4. Pipe lemon creme into each cookie cup.
5. Whip egg whites in an electric mixer until foamy. Add sugar 1 tablespoon at a time and continue beating until stiff peaks form.
6. Drop a bit of meringue on each cookie cup and broil on a cookie sheet for 15 seconds until the meringue starts turning golden brown.
7. Refrigerate until serving time.

read, flour, lemon creme pie filling, egg whites, sugar

Taken from tastykitchen.com/recipes/desserts/lemon-meringue-cookie-cups/ (may not work)