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.
