1 box pre-made mini philo cups
1 cup lemon curd (store bought is fine)
1 1/2 tablespoons sugar
Preheat your oven to 350 degrees.
Place pastry cups on a baking sheet. Fill each cup with about 2 teaspoons lemon curd.
In a small bowl, whip the egg white using an electric mixer until foamy. Slowly add the sugar and whip on high speed until stiff peaks form.
Place meringue in a pastry bag fitted with a large star tip (or you can use a ziplock bag with a corner cut off). Pipe some meringue on top of each curd-filled pastry cup. Bake for about 7 minutes (or until the meringue is lightly browned. Cool and chill in the refrigerator until ready to serve.
Recipe slightly adapted from thenovicechefblog.com