Preheat the oven to 350. Coat a mini muffin pan with cooking spray.

Place 2 tsp. of chilled cookie dough in each cup, and either press the sides up or use a mini tart tool, forming a cup.

Bake for about 8-10 minutes until the edges are golden. Allow to cool; do not remove from the muffin tins.

To make the meringue, beat the egg whites in a clean, dry bowl until frothy, and then add the cream of tarter and salt. Beat on high, gradually adding the sugar. Beat until glossy about 4 minutes.

Fill each cooled cup with 1-2 tsp. lemon curd (or pudding). Using a small scooper, add a scoop of meringue to each filled lemon cup.

Broil on LOW for about 1 minute.

Remove from the broiler and let rest for 10 minutes. Gently loosen the edges and transfer to a serving platter.