Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin with non-stick spray or butter. Roll out the pie crust on a lightly floured surface until about 1/8-inch thick. Cut out 24 circles using a cookie cutter or the rim of a glass, slightly larger than the muffin cups. Press each circle into the mini muffin cups and use a fork to prick the bottoms. Bake for 12-15 minutes until golden brown. Let cool before filling.

Spoon or pipe about 1 tablespoon of lemon curd into each cooled pie crust. Smooth the top for even distribution.

In a clean, dry mixing bowl, add the egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Gently fold in the vanilla extract.

Spoon or pipe the meringue over the lemon curd in each mini pie crust, ensuring it fully covers the curd. Use a spoon to create decorative swirls or peaks. Place the muffin tin under the broiler for about 2 minutes, or until the meringue is lightly toasted and golden. Watch closely to prevent burning.

Allow the Lemon Meringue Pie Bites to cool completely in the muffin tin. Garnish with a sprinkle of lemon zest for added color and flavor, if desired. Serve and enjoy!