Lemon Meringue Mini Pies

Step 1

Arrange phyllo cups on a baking sheet. In a medium bowl, whisk together whipped topping and lemon curd until well blended.

Step 2

In a separate medium bowl, beat egg whites on low-medium speed until frothy. Add cream of tartar and beat on high another 30 seconds. Add vanilla and sugar 1/2 teaspoon at a time, beating in between, until stiff peaks have formed and meringue is glossy.

Step 3

Fill each phyllo cup to the top with lemon mixture. Top with meringue. Set oven to broil. Place tarts into oven and watch closely. Remove as soon as they start to brown (30 seconds - 1 minute).

Step 4

Serve immediately or refrigerate and serve the same day. Garnish with lemon slices and/or lemon zest.