Mini Lemon Meringue Pies

These are effing adorable.

Ingredients

--Cookie Crust--
1 1/3 cups gluten-free flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup softened butter
3/4 cup sugar
1 egg
1 tsp vanilla extract

--Meringue Etc.--
3 egg whites
1/4 tsp cream of tartar
Pinch of salt
3/4 cup sugar
1/2 cup lemon curd

Instructions

1. Preheat oven to 375. Mix flour, baking soda, and baking powder in a bowl to the side.

2. Cream butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in the dry ingredients.

3. Generously douse muffin tin with cooking spray. Scoop spoonfuls into mini-muffin tin, lining the sides.

4. Bake 8-10 minutes until edges are golden, then let them cool in the tin for 30 minutes.

5. Using an electric mixer, beat egg whites until frothy (about 30 seconds).

6. Add cream of tartar and salt. Beat on high, gradually adding sugar until glossy and stiff (about 3-4 minutes).

7. Leaving the cups in the tin, fill each cup with lemon curd and a dollop of meringue. Should be about 1 tsp curd and 1 tbsp meringue.

8. Broil on low until the top of the meringue is golden, but not too long or they'll burn.

9. Let them cool, then gently loosen the sides to ease them out of the tin.