Mini Blood Orange Meringue Pies

Steps

• 1

  Preheat oven to 400°F. Press pie crust rounds into a muffin tin. Bake in preheated oven for 12-15 minutes, or until golden brown. Remove from oven and cool. Set aside.
• 2

  In a large bowl, combine blood orange juice, freshly squeezed blood orange juice, 1/2 cup of sugar, cornstarch, and 1 egg and two of the yolks in a microwave-safe bowl. Microwave in 45-second bursts, whisking between each set, until the filling has set up.
• 3

  Remove pie crusts and place on a parchment-lined baking sheet. Spoon thickened filling into the center of each crust.
• 4

  Reduce oven temperature to 375°F.
• 5

  In a stand mixer, beat the two remaining egg whites together until stiff peaks form. Add Cream of Tartar and remaining 1/4-cup of sugar. Whip just until a silky meringue forms.
• 6

  Spoon meringue atop each blood orange pie. Place in preheated oven and bake 8-12 minutes, or until the meringue is golden brown and cooked through. Remove and cool before serving.