• Preheat your oven to 350°F. Lightly spray a mini muffin pan with non-stick cooking spray.

Cookie Cups

• Place one piece of cookie dough in each well of the mini muffin pan. Press down gently to flatten the dough. Bake for 10 -12 minutes or until the edges are golden.
• While still warm, use the back of a tablespoon to press the center of each cookie to form a cup. Let them cool completely.

Lemon Curd

• In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Add 1 cup granulated sugar, 2 large eggs, 1 egg yolk, ½ cup lemon juice, and 2 tablespoons lemon zest. Whisk constantly over medium heat until the mixture thickens and coats the back of a spoon (about 7 - 10 minutes). Do not allow the curd to boil.
• Remove from heat and strain through a fine mesh strainer or sieve into a bowl to remove the lumps. Then, cover it with plastic wrap and press it directly onto the surface of the curd to prevent skin from forming. Cool to room temperature.

Meringue

• In a clean, dry mixing bowl, use a hand or stand mixer fitted with a whisk attachment to beat 3 egg whites, ¼ teaspoon pure vanilla extract, and ¼ teaspoon cream of tartar (if using) on medium speed until soft peaks form.
• Gradually add ½ cup granulated sugar, 1 tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form.

Assemble

• Spoon or pipe the lemon curd into each cooled cookie cup, filling just to the top.
• Pipe or spoon the meringue onto the lemon curd. Use the back of a spoon to create peaks for a decorative touch.
• Optional: Use a kitchen torch to lightly brown the meringue or broil the cookie cups on high for 1 - 2 minutes, watching closely to prevent burning.
• Serve immediately or store in an airtight container in the refrigerator for up to 3 days.