These are mini lemon pies. I tried it two different ways. I baked the crust empty and overbrowned it. The crust was quite puffy too. And I baked it with the filling in it like you would for lemon meringue pie. I liked this look better but it did form a "skin" on top which then made it hard to get the raspberries to stand up straight. Any one else try something similar and have any tips? I used the recipe for lemon meringue pie filling off the side of the Kingston cornstarch box. It was delicious.