The Players:
*Purchased pie crust or packaged sugar cookie dough or tart dough (I mix 1 cup plus 2 tablespoons flour, a dash of salt, and 3 tablespoons confectioner's sugar, then stir in 1/2 cup oil plus 2 tablespoons milk with a fork...it will look like a soupy mess at first but will quickly come together into big crumbs)
*Lemon curd: purchased, or I use this recipe: https://www.cookinglight.com/cooking-101/lemon-curd-recipe
*Meringue: beat 3 egg whites with a dash of salt and a dash of cream of tartar until foamy, then beat in 2 tablespoons sugar until soft-peaked, then beat in a big spoonful (1/3 cup?) of marshmallow cream until stiff but not dry-peaked.
The Production:
*Press your dough into the bottom and sides of regular-sized greased muffin tins. Prick each a couple times with a fork. Bake completely (according to package directions or at 400 degrees for my tart recipe, above) and cool completely.
*Fill each with lemon curd about 2/3 of the way full.
* Top with meringue and either brown with a kitchen blow-torch or bake a couple minutes in a 450-degree oven, just until golden.
*Cool for a bit, then serve. Store in refrigerator.