Carefully unroll the pie crusts. Using a 3 inch round cookie cutter, cut as many rounds out of the crust as you can. Save the scraps and continue to reroll and cut until all the dough is used.

Gently place each cut out round into the bottom of the sprayed muffin tin, pressing into the bottom and carefully shaping up the sides.

Bake in the preheated oven for 12-15 minutes or until slightly golden brown.

Immediately upon removing from the oven, use a ¼ cup measuring cup or similar to press into the crust to remove any bubbles. Allow to cool completely.

Meanwhile, prepare the lemon curd. In a small saucepan, combine the three whole eggs, lemon zest, lemon juice, sugar and butter.

Heat over medium and continue to stir frequently for approximately 5 minutes. Mixture will begin to thicken. Remove from the heat.

Transfer the curd to a small bowl and cover with a piece of plastic wrap - be sure to press the plastic to touch the top of the curd to prevent a film from forming.

Allow the curd to cool and set up in the fridge for approximately four hours.

When ready to assemble just prior to serving, make the meringue.

In the bowl of a stand mixer, combine the four egg whites and the cream of tartar. Mix on medium speed for about five minutes or until soft peaks form.

Gradually begin to add in the sugar, continuing to mix well after each addition.

Continue to mix until stiff peaks form.

Transfer the meringue to a piping bag fitted with a large star tip. Set aside.

Line out your baked pie crusts on a wired rack.

Fill each pie crust with a spoonful of lemon curd.

Pipe a small dollop of meringue onto each pie.

Turn the oven on to the broil setting.

Place the pies on the wire rack onto a baking sheet and place in the oven.

Allow to cool and then serve.

Storage: Mini pies are best enjoyed fresh. They can be stored in an airtight container in the fridge for up to 2 days.