Dessert
Lemon Mini Pie Recipe

Lemon Mini Pie Recipe

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Lemon Mini Pie

Ingredients Cookies

2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 tsp vanilla extract
3  TBSP buttermilk
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Ingredients Lemon Curd 

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter softened
4 extra-large eggs
1/2 cup lemon juice

Ingredients Meringue 

2 egg whites
3 Tbls granulated sugar

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Cookie cup Instructions

Preheat oven to 350°F

Coat a mini muffin tin with nonstick cooking spray.

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

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In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Lemon mini pie inprocess 2

Roll out dough to about 1/2 inch thick take a flower or circle cookie cutter and cut out approx.. 10 Place the cookie dough in the muffin tin lightly pressing all side to the edge. Push down the center to the bottom to form a cup.

Lemon mini Pie inprocess 4

Bake 10 to 12 minutes or until edges are just starting to turn golden brown.

Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.

Lemon Curd Directions 

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

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Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Lemon pie mini inprocess 1

Meringue Directions 

Whip egg whites in a mixer bowl until foamy. Add sugar one tablespoon at a time, continuing to whip until stiff peaks form. Set aside.

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Putting all together 

Spoon lemon curd into cups.

Drop or pipe one tablespoon of meringue on top of the curd in each cup.

Place cups on a parchment-lined cookie sheet and place under the broiler just until tips of meringue start to show color. Remove immediately. (Watch these constantly. My broiler took 15 seconds to brown the meringue.) I sat in front of the oven.

Let cool for a few minutes before serving and then rip into them like a monkey on a cupcake!

Yield: 6 - 8 servings

Lemon Mini Pie Recipe

Lemon Mini Pie Recipe

Lemon mini pies are a delicious and easy-to-make dessert that is perfect for any occasion. The tangy flavor of lemon combined with the sweetness of the filling and the crispy crust creates an irresistible treat that will leave your taste buds wanting more.

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Ingredients

Cookies

  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup softened butter
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 tbsp buttermilk

Lemon Curd

  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, softened
  • 4 extra large eggs
  • 1/2 cup lemon juice

Meringue

  • 2 egg whites
  • 3 tbsp granulated sugar

Instructions

Cookies:

Preheat oven to 350°F.

Coat a mini muffin tin with nonstick cooking spray.

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll out dough to about 1/2 inch thick take a flower or circle cookie cutter and cut out approximately 10 flowers or circles. Place the cookie dough in the muffin tin lightly pressing all sides to the edge. Push down the center to the bottom to form a cup.

Bake for 10 to 12 minutes or until the edges are just starting to turn golden brown.

Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.

Lemon Curd:

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Meringue:

Whip egg whites in a mixer bowl until foamy. Add sugar one tablespoon at a time, continuing to whip until stiff peaks form. Set aside.

Assembly:

Spoon lemon curd into cups.

Drop or pipe one tablespoon of meringue on top of the curd in each cup.

Place cups on a parchment-lined cookie sheet and place under the broiler just until the tips of the meringue start to show color. Remove immediately. (Watch these constantly. My broiler took 15 seconds to brown the meringue.)

Let cool for a few minutes before serving.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 1125Total Fat: 52gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 310mgSodium: 608mgCarbohydrates: 156gFiber: 3gSugar: 108gProtein: 15g

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