Mini Lemon Pies (hand held)

By RuthLouise

Ingredients

• For the lemon curd:
• For the pies
• 1 14.1 package refrigerated Pillsbury Pie Crust
• 1 whole egg
• 1 tablespoon water
• 1 cup Lemon curd (recipe below)
• 1/3 cup white chocolate chips
• 1/8 teaspoon vegetable oil
• 1/4 cup butter melted
• 1/2 cup sugar
• 2 eggs
• 1 lemon zested
• 1/2 cup lemon juice

Preparation

Step 1

In a bowl, combine sugar and eggs. Whisk in lemon zest and lemon juice. Stir in melted butter. Microwave lemon mixture for 1-minute stir. Continue to heat lemon mixture in 1-minute intervals until mixture begins to thicken and easily coats the back of a spoon. Refrigerate to set.

Meanwhile, bring piecrust to room temperature. Unroll one piecrust on a floured surface. Using a 3’ biscuit cutter cut crust into circles and place dough on a cookie tray. You should get about 10-12 circles. Repeat with remaining piecrust. Place trays of dough in the refrigerator to chill about for 15 minutes.

Preheat oven to 425. Prepare egg wash by lightly beating together the egg and the water. Remove dough from refrigerator and place a spoonful of lemon curd onto the center of one tray of dough. Brush edges with egg wash and place circles from second tray over each lemon topped pie. Using a fork, crimp the edges to seal the pies.

Generously brush the tops of each pie with remaining egg wash. Using a pairing knife, carefully cute 3 slits onto the tops of each pie. Bake pies for 12-15 minutes or until golden. Let cool completely.

In a small bowl, melt chocolate and vegetable oil together. Drizzle white chocolate over pies. Let set completely before storing.
Makes 12 mini pies.