Preheat your oven to 350 degrees.

Cut sugar cookie dough into 12 slices.

Press each slice into a greased muffin tin. Press into the bottom and up the sides about 2/3 of the way, to create a little bowl.

Bake for about 15-18 minutes until the edges just start to turn a golden brown color.

Allow to cool for 5 minutes. Transfer to a wire rack to cool completely. (The easiest way for me was just by inverting the pan and tapping the bottom so they'd fall out)

Fill each cookie cup with about 1 1/2 TBS of lemon curd. Set aside

Beat egg whites on high until they are nice and foamy.

Add sugar 1 tablespoon at a time until added, and keep mixing on high until stiff peaks are formed.

Top each cup with meringue.

Place cups on a baking sheet and broil in oven, watching super closely until the tips are browned! Mine only took about 15-18 seconds until the tips were browned, and they burn quick.

Remove from oven and move to a cooling rack to cool completely.