1. Preheat oven to 350°F and coat a mini muffin tin with nonstick spray.
2. In a bowl, mix cookie dough and flour until blended.
3. Shape into 1-inch balls and press into muffin cups to form cookie cups.
4. Bake for 10-12 minutes until edges are golden. Cool for 10 minutes, then remove from pan.
5. Whip egg whites until foamy, gradually adding sugar until stiff peaks form.
6. Spoon lemon curd into cooled cups, pressing down if needed.
7. Top with meringue and broil until tips are golden (watch closely!).
8. Cool completely for at least an hour before serving.

PREP TIME & NUTRITION:
Prep Time: 20 minutes, Servings: 24, Calories: 130, Net Carbs: 20g, Fats: 5g, Protein: 1g