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.

1 comment:

  1. I love lemon anything and these mini lemon pies look delicious! I can hardly wait to make some. Thanks for the easy, and I'm sure, delicious recipe.


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