Reverse Lemon Meringue Pie

6 egg whites
1 ½ c sugar
1 tsp cream of tartar
1 tsp vanilla

Lemon Curd
Recipe is available in several cookbooks and the internet. About three cups is more than enough to fill all the shells.

Combine room temperature egg whites, vanilla, and cream of tartar in the bowl of an electric mixer. Whip until they hold medium peaks, then gradually sprinkle sugar over the bowl while the mixer is running. Whip until the meringue holds stiff peaks. Using a small spatula, spread the meringue into 2-inch circles on a silpat-lined baking sheet. Using a large piping bag fitted with a medium star tip, pipe a rim around the edge of each circle high enough to hold in curd. Bake at 225 degrees Fahrenheit for between two and a half and three hours or until crispy. Store in an airtight container until ready to serve. Then, take them out and fill them with curd.

Serving Size: Makes about 40, depending on your shell size.

Number of Servings: 40

Recipe submitted by SparkPeople user KATEBAL.