Whenever these little bites are served at a party, nobody seems to be able to resist them! I like to eat 4 myself

1. Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin.
2. Unroll the pie crust and using a round cookie cutter or the rim of a glass, cut out 24 circles. Press each circle into the muffin cups. Prick the bottoms with a fork to prevent puffing.
3. Bake the crusts for 12-15 minutes, or until they are golden brown. Allow to cool slightly before filling.
4. Spoon or pipe about 1 tablespoon of lemon curd into each crust, filling them nearly to the top.
5. In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, and continue beating until stiff peaks form. Beat in the vanilla extract.
6. Pipe or dollop the meringue onto the lemon curd-filled pie crusts, ensuring the curd is completely covered.
7. Broil the mini pies in the oven, watching closely, for about 2 minutes or until meringue tops are toasted.
8. Garnish with lemon zest and let the pies cool for a few minutes before serving.
Variations & Tips: