For this recipe, I wanted to change from the traditional lemon pie and make it individual so everyone can enjoy a bite of it. I decided to change the order of the layers so the cookie part because softer while resting on the lemon filling.
I used my recipe for the vanilla cookies and crumble them on top of the lemon filling. Easy, simple and delicious!

For the vanilla cookies:

• 2 cups of flour
• 1/2 cup of softened butter
• 3/4 cup of sugar
• 2 eggs
• 2 tbsp of vanilla extract

Lemon filling:

• Juice from 3 lemons
• 3/4 cup of sugar
• 3 eggs
• 2 tbps of cornstarch

For the meringue:

• 2 egg whites
• 1/2 cup of sugar

To make the cookies: preheat the oven to 350. Mix the butter and the sugar. Add the eggs and vanilla extract. Mix in the flour.
In a large greased pan, lay the cookies and bake for 10-12 minutes.
To make the lemon filling: in a small pot, pour the lemon juice, the sugar and cornstarch. Mix slowly with a wooden spatula on a low fire.
Mix the eggs in a separate bowl and add them to the pot. Keep string slowly until the mixture becomes thick.
Once its done, remove from the fire and let it cool.
Prepare the meringue: beat the egg whites until they become to increase in volume and add the sugar. Keep mixing on high speed until the sugar dissolves.

To assemble the mini pies: pour the lemon filling into little containers, top with the crumbled cookies. Add the meringue on top.