Preheat your oven to 375 degrees F.

Lightly spray mini muffin pan with baking spray.

Cream butter in a mixing bowl, gradually add both sugars and continue creaming until light and fluffy.

Beat in eggs and vanilla and mix thoroughly.

In a separate bowl, sift the flour, salt, and baking soda with a wire whisk until combined.

Slowly add to wet ingredients until just combined.

Roll dough into balls 1 inches thick.

Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.

Bake 10 to 12 minutes or until edges are just starting to turn golden brown.

Remove from oven and if necessary use a shot glass or similar object to press the center of your baked cookies cups down as soon as they come out of the oven.

It creates a perfect hole for your Lemon curd to melt in!

Spoon lemon curd into cups.

Whip egg whites in a mixer bowl until foamy. Add sugar one tablespoon at a time, continuing to whip until stiff peaks form.

Drop one tablespoon of meringue on top of the curd in each cup.

Place cups on a parchment-lined cookie sheet and place under the broiler just until tips of meringue start to show color. Remove immediately.

In my case it took 17 seconds to brown the meringue.

Let cool 15-20 minutes in pan ( – be sure to eat at least one cup this way!), and serve.

Store leftovers in an airtight container for 3-4 days, or freeze for a convenient treat.