
Lemon Mini Pie Recipe
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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
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.

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.

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.

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!
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.
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.
Recommended Products
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Double Boilers&Classic Stainless Steel Non-Stick Saucepan,Steam Melting Pot for Candle,Butter,Chocolate,Cheese,Caramel and Bonus with Tempered Glass Lid
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Amazon Basics Nonstick Muffin Baking Pan, 12 cups - Set of 2
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Spring Chef Magnetic Measuring Spoons Set, Dual Sided, Stainless Steel, Fits in Spice Jars, Black, Set of 8
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OXO Good Grips 6-Piece Plastic Measuring Cups- White, 1 EA
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 1125Total Fat: 52gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 310mgSodium: 608mgCarbohydrates: 156gFiber: 3gSugar: 108gProtein: 15g