Mini Lemon Pies

 

Mini Lemon Pies

These little mini lemon pies make a delightful dessert or sweet little snack any time. Made with lemon curd using fresh lemons from my cousin's Arizona backyard. 

Lemon curd is so easy to make and is the perfect balance of sweet and tart. Lemon curd can be stored in the refrigerator for 2 to 3 weeks.

There are many uses for lemon curd such as, filling for cupcakes and donuts, spread it between cake layers. Spread it on scones, crackers, pancakes, and waffles. 

Making lemon curd

I started by making the lemon curd. Using a double boiler I whisked together the sugar and egg yolks. Then, added the fresh lemon juice, zest of lemon, and butter. This requires continuous stirring. 

Homemade lemon curd

This finished lemon curd placed in a bowl to cool. The complete ingredients and direction for the lemon curd and the crust will be at the end of this post.

Muffin tin lemon pies

Next, I made the dough for the mini lemon pies. You can use a pie crust recipe or even buy the pie crust already made. I used the same recipe that I make for my Pecan Cup Cookies. 

This dough is really easy to make using cream cheese, flour, and butter. I rolled the dough into one-inch balls and pressed them into the mini muffin tin using my handy Tart Tamper.

Mini lemon pie cups

After baking the mini pie cups I placed them on a rack to cool. When the cups were finally cooled and the lemon curd was chilled I filled each cup with a scoop of lemon curd using my #70 cookie scoop. About one tablespoon in each cup.

Mini Muffin Tin Lemon Pies

Lemon Curd Ingredients:

1 cup of white sugar
1/2 cup of lemon juice (4 to 5 lemons)
5 large egg yolks
1/2 cup salted butter (cold and cut into tablespoons)
The zest of 2 lemons

Lemon Curd Instructions:
  1. Add some water to the double boiler and bring it to a boil.
  2. Whisk together the sugar and egg yolks and begin to stir.
  3. Add the lemon zest and lemon juice.
  4. Continue to stir, the mixture will begin to thicken.
  5. After 10 minutes remove from the heat.
  6. Add the butter one tablespoon at a time, continue stirring until all the butter is melted and the curd is thick.
  7. Transfer to a bowl and let it cool.
Pie cup Ingredients:

3 ounces Crean Cheese (Softened)
1/2 cup butter
1 cup all-purpose flour

Pie Cup Instructions:
  1. Blend the cream cheese and butter until smooth.
  2. Add flour and mix until dough forms.
  3. Wrap and refrigerate to chill for 30 minutes.
I sprayed a mini muffin tin with Bakers Joy to prevent the cups from sticking. Roll the dough into one-inch balls and press up the sides of the muffin tin with the tart tamper. Tip: Have a little bowl of flour handy to coat the end of the tamper so the dough doesn't stick to it.

Preheat the oven to 350 degrees and bake the cups for 18 to 20 minutes until golden brown. After the cups have cooled fill each of them with a tablespoon of cooled lemon curd and enjoy.

I yielded 20 little pie cups for the dough recipe and after filling them I still had some lemon curd leftover. If you want to you can double the dough recipe.

You might also like my Fresh Lemon Hand Pies made with the same lemon curd.

As always thanks for stopping by and I hope you enjoy it.

Yummy Chewy Oatmeal Raisin Cookies

 

Yummy Chewy Oatmeal Raisin Cookies

Everyone in my family knows that oatmeal raisin cookies are my favorite cookie. Many years ago Jamie made these yummy chewy oatmeal raisin cookies for me and I just couldn't stop eating them. These cookies for sure lived up to the name, yummy and chewy.

These were so good that I had to have the recipe. Jamie wrote it all down for me and I tucked away and never made them. After digging through some old recipes I came across this recipe and knew that I had to make these again.

Many people don't like raisins. Well, I happen to like them, especially in these soft chewy cookies. These cookies are made with brown sugar, cinnamon, and vanilla. They are soft chewy and bursting with flavor.

Oatmeal cookie mixture

The complete ingredients and instructions will be below, but the first thing to do is to make this mixture. Mix the eggs, vanilla, and raisins in a medium bowl. Cover and put this in the refrigerator for at least one hour.

Yummy Chewy Oatmeal Raisin Cookies Ingredients:

3 eggs beaten
1 teaspoon vanilla
1 cup raisins
2-1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup butter (softened)
1 cup white sugar
1 cup brown sugar
2 cups oatmeal

Instructions:
  1. In a medium bowl beat the eggs, add the vanilla, and raisins cover, and refrigerate for one hour.
  2. In another bowl, beat and cream together the butter, white sugar, and brown sugar.
  3. In a third bowl mix the flour, baking soda, cinnamon, and salt.
  4. Add the dry ingredients to the creamed butter and sugar mixture. Mix until all of the flour is absorbed.
  5. Stir in the egg and raisin mixture, then add the 2 cups of oats.
  6. The mixture will be stiff. Drop onto a cookie sheet lined with parchment paper with a tablespoon. I used a #70 cookie scoop for this.
  7. Bake at 350 degrees for 8 to 10 minutes until cookies are brown around the edges.
Oatmeal cookies ready for the oven

Yummy chewy oatmeal raisin cookies ready for the oven. I'm so glad that I found this recipe, these are the best oatmeal raisin cookies that I've ever had. I yielded 60 cookies from this recipe. These are easy to freeze for a nice sweet treat any time. 

As always thanks for stopping by and I hope you enjoy it!

Creamy Parmesan Lemon Risotto

 

Creamy parmesan Lemon Risotto

This creamy parmesan lemon risotto is delightful. You would expect to find risotto in a fancy Italian restaurant. Or, you could make risotto yourself.

Risotto is a rice dish from Northern Italy and can be served as an appetizer, side dish, or even a main dish. It is made from short-grain starchy rice that you can buy at your local grocery store. 

We used Arborio Rice the starch in this rice gives the Risotto that creamy consistency. Risotto is cooked in broth and you can add all kinds of your favorites like mushrooms, and veggies.

Bobby prepared a saucepan and added six cups of chicken broth to simmer while I diced the onion. In a separate pan, we started to cook the onions using extra virgin olive oil and seasoned rice vinegar. you can use white wine in place of the vinegar.

Cheesy Lemon Risotto

After the broth has simmered and onions are tender add one cup of the rice to the onions and stir in the warm broth one cup at a time continually stirring until the broth is absorbed for each cup of broth you add. 

Creamy Parmesan Lemon Risotto Ingredients:

6 cups Chicken Broth
1/3 cup seasoned rice vinegar or white wine
2 teaspoons lemon juice plus zest of one lemon
1/2 of medium Spanish onion diced
1 cup Arborio Rice
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 cup of grated Parmesan cheese plus 1/4 cup for garnish

Instructions:
  1. Simmer the chicken broth in a saucepan. 
  2. In a separate pan add the olive oil, butter, vinegar, and onions.
  3. Stir and cook the onions until tender. If you are adding mushrooms or veggies add them now.
  4. Add the rice to the onions and then add one cup of broth at a time.
  5. Continue to stir until each cup of broth is absorbed before you add the next one.
  6. Continue to stir and cook the risotto until soft on the outside but firm on the inside.
Note: You may not use all of the broth. We ended up using 4 cups of the broth before our risotto was finished. This takes a little time and work but is so well worth it in the end. We yielded four servings from this recipe.

As always thanks for stopping by and I hope you enjoy it.





 

Easy Cast Iron Skillet Pizza

 

Easy Cast Iron Skillet Pizza

We love cooking new things in our cast iron skillets and pizza is no exception. This easy cast iron skillet pizza turned out to be amazing and it disappeared in minutes. 

We spend several evenings baking cookies for the Holidays with our daughter and grandsons. On one of these evenings, we needed something quick to eat before we started baking our cookies.

Our grandson Bobby, showed up with pizza dough, sauce, and his favorite topping, olives. Bobby decided to use one of our cast iron skillets to make our pizza.

Cast Iron Skillet Recipe
Ready for the oven

How to make Easy Cast Iron Skillet Pizza:

  1. The first thing Bobby did was preheat the oven to 500 degrees.
  2. Spread the dough on a floured surface to the size of the skillet, we used our 12-inch cast-iron skillet.
  3. Place the cast-iron skillet in the 500-degree oven for 5 or 10 minutes.
  4. Carefully remove the skillet from the oven using heavy potholders.
  5. Place the shaped dough in the skillet and add your sauce, favorite toppings, and shredded mozzarella.
  6. Place it back in the oven and bake for 10 minutes until the crust is golden brown.
  7. Again carefully remove the skillet from the oven and using a spatula transfer the pizza to a cooling rack.
  8. After a couple of minutes slide it onto a pizza pan slice it and enjoy.
What makes this so easy is you can pick up fresh pizza dough at your local grocery store and have fresh hot pizza in 20 minutes.

If you prefer to make your own dough try my All-purpose dough recipe here. This recipe will make 3 nice sized pizzas, so if you're only making one pizza divide the ingredients accordingly.

As always thanks for stopping by and I hope you enjoy it.

Try some of our other pizza recipes

Cast Iron Skillet Deep Dish PizzaCast Iron Skillet Deep Dish PizzaHomemade Mozzarella Tomato and Basil PizzaHomemade Mozzarella Tomato and Basil Pizza

 

Find all of your Cast Iron Skillet needs here: 

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