recipes
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
Lemon+Curd+ingred.+2+

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

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.

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.

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.

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!

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