Home Court Cuisine Mini Key Lime Tarts

Mini Key Lime Tarts

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Robert Moore, Bridgemill Tennis Club B6

1       Pillsbury refrigerated pie crust (from a box)

½       cup Key lime pie filling (22 oz. can) or lime curd (10 to 11.5 oz. jar)

2       egg whites

3       Tbsp. sugar

Heat oven to 400°F. Lightly spray 12 mini muffin cups with cooking spray. Onto sheet of cooking parchment paper, uncool pie crust. Using a 2-inch round cutter, cut pie crust into 12 rounds. Press each crust round into mini muffin cups. Spoon 2 tsp. of lime curd into each pie crust cup. In a small bowl, beat egg whites with electric mixer on high until stiff peaks form. Gradually add sugar, beating until a soft meringue forms. Spoon meringue into a medium-sized food storage bag; seal. Cut tiny bottom corner from bag. Squeeze bag to pipe meringue over top of lime curd in each cup. Bake 12-15 minutes or until crust cups and meringues are light golden brown. Transfer tarts from muffin cups to cooling rack. Cool about 5 minutes before serving.

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