Mini Lemon Pies
Every spring I start to crave lemons. Maybe it’s the months living as a shut-in, or the lack of vitamin c-bearing fruits winter has to offer, but right now someone could practically put a decorative lemon in front of me and I’d eat it. Good thing I have this amazing recipe for Mini Lemon Pies instead. Not only do they taste better than decorative lemons, but they are also just about as cute as can be! Enjoy!
What You Need To Make Mini Lemon Pies:
Base:
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 sticks softened butter
- 1 1/2 cups sugar
- 1 egg
- 1 tsp vanilla extract
- 3Â Tablespoons buttermilk
Lemon Curd:
- 3 lemons (meyers if you can find them)
- 1 1/2 cups sugar
- 1 stick unsalted butter (softened)
- 4 eggs
- 1/2 cup lemon juice
Meringue:
- 2 egg whites
- 3 Tablespoons sugar
How To Make Mini Lemon Pies:
For Base:
Preheat oven to 350 degrees and coat a mini muffin tin with nonstick cooking spray.
In a small bowl, combine flour, baking soda, and baking powder, and set aside.
In a large bowl, blend the butter and sugar until well creamed. Next, beat in the egg and vanilla. Gradually mix in the dry ingredients from your small bowl. Last, add in buttermilk one Tablespoon at a time until the dough is soft, but not wet.
Now, roll out dough to about 1/2 inch thick and using either a flour or circle cookie cutter (or the top of a mason jar) cut about 10 pieces. Place these in the muffin tins, pressing lightly along the bottom and sides so that they 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 10 minutes before gently twisting to remove from the pan. Place on a rack to cool completely.
Lemon Curd:
Remove the zest of 3 lemons, being careful to avoid the white pith (you can use a carrot peeler if you don’t have a zester). Put the zest into a food processor or a blender and add the sugar. Pulse until the zest is very finely minced into the sugar.
In a separate bowl, cream together the sugar mixture (from above) and butter. Add the eggs one at a time, and lastly mix in the lemon juice and salt.
Pour mixture into a 2 quart saucepan and cook over low heat until thickened (approximately 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees, or just below simmer. Remove from heat and cool or refrigerate.
Meringue:Â
Whip egg whites in a mixer bowl until foamy (if you don’t have a mixer bowl, blend them with a mixer in a medium sized bowl). Add sugar one tablespoon at a time and continue 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 heat in oven under broiler until the tips of the meringue start to show color. Remove immediately. NOTE: Watch these very carefully. It usually takes less than 20 seconds for meringue to change color.
Let cool for a few minutes before serving.
Pro Tip: If you are pressed for time (or need supervision when boiling water), you can use store bought sugar cookie dough for the base, and you can find lemon curd in either the peanut butter and jelly aisle, or sometimes the cooking aisle. You should still make the meringue from scratch. It’s really easy and only takes a couple of minutes. Enjoy!
Mini Lemon Pies
Ingredients
Base:
- 2 ¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 sticks softened butter
- 1 ½ cups sugar
- 1 egg
- 1 tsp vanilla extract
- 3 Tablespoons buttermilk
Lemon Curd:
- 3 lemons meyers if you can find them
- 1 ½ cups sugar
- 1 stick unsalted butter softened
- 4 eggs
- ½ cup lemon juice
Meringue:
- 2 egg whites
- 3 Tablespoons sugar
Instructions
For Base:
- Preheat oven to 350 degrees and coat a mini muffin tin with nonstick cooking spray.
- In a small bowl, combine flour, baking soda, and baking powder, and set aside.
- In a large bowl, blend the butter and sugar until well creamed. Next, beat in the egg and vanilla. Gradually mix in the dry ingredients from your small bowl. Last, add in buttermilk one Tablespoon at a time until the dough is soft, but not wet.
- Now, roll out dough to about 1/2 inch thick and using either a flour or circle cookie cutter (or the top of a mason jar) cut about 10 pieces. Place these in the muffin tins, pressing lightly along the bottom and sides so that they 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 10 minutes before gently twisting to remove from the pan. Place on a rack to cool completely.
Lemon Curd:
- Remove the zest of 3 lemons, being careful to avoid the white pith (you can use a carrot peeler if you don't have a zester). Put the zest into a food processor or a blender and add the sugar. Pulse until the zest is very finely minced into the sugar.
- In a separate bowl, cream together the sugar mixture (from above) and butter. Add the eggs one at a time, and lastly mix in the lemon juice and salt.
- Pour mixture into a 2 quart saucepan and cook over low heat until thickened (approximately 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees, or just below simmer. Remove from heat and cool or refrigerate.
Meringue:
- Whip egg whites in a mixer bowl until foamy (if you don't have a mixer bowl, blend them with a mixer in a medium sized bowl). Add sugar one tablespoon at a time and continue 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 heat in oven under broiler until the tips of the meringue start to show color. Remove immediately. NOTE: Watch these very carefully. It usually takes less than 20 seconds for meringue to change color.
- Let cool for a few minutes before serving.
Notes
