Mini Lemon Pie Recipe

Step 2. Beat the 3 yolks in a bowl until smooth; set aside. Step 3. Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly …

Ratings: 37
Calories: 327 per serving
Category: Meringue Pie
1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat the 3 yolks in a bowl until smooth; set aside.
3. Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
4. Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.

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Prick the bases and chill for 30 minutes. Bake for 10 minutes until lightly golden, then cool. Whisk yolks, condensed milk, zest and juice in a bowl and set aside to thicken. In …

Rating: 5/5(6)
Total Time: 36 mins
Category: Pie
Calories: 309 per serving
1. Preheat oven to 220°C.
2. Cut a dozen 10cm circles from pastry and line a 12-hole non-stick muffin tin. Prick the bases and chill for 30 minutes.
3. Bake for 10 minutes until lightly golden, then cool.
4. Whisk yolks, condensed milk, zest and juice in a bowl and set aside to thicken.

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Pie Crust. The recipe is made simple by using pre-made pie dough. You could easily make this recipe using puff pastry, filo dough, crescent roll dough, or biscuit dough if …

Reviews: 31
Calories: 240 per serving
Category: Sweets
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.
2. Meanwhile, bring piecrust to room temperature. Unroll one piecrust on a floured surface. Using a 3â?? 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.
3. 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.
4. In a small bowl, melt chocolate and vegetable oil together. Drizzle white chocolate over pies. Let set completely before storing.

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Mini Lemon Pies. April 27, 2021 / Recipes. These bite-sized pie-lets are bursting with lemon flavor! Sweet and simple, these lovely little desserts in buttery, flaky crusts are easy but impressive additions to an afternoon tea. Ingredients: ½ c. sugar. 3 eggs. 1 lemon, zested. ½ c. lemon juice. ¼ c. butter, melted. 14.1 pkg. refrigerated

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Instructions. To make the pastry: Whisk together the flour and salt. Work in the butter until pea-sized pieces form. Add the egg yolk and ice water. Toss until the dough comes together, …

Rating: 5/5(1)
Total Time: 59 mins
Servings: 20
1. To make the pastry: Whisk together the flour and salt., Work in the butter until pea-sized pieces form., Add the egg yolk and ice water.
2. Toss until the dough comes together, adding more water if necessary., Divide the dough in half, wrap, and chill for at least 30 minutes., Preheat the oven to 400°F.
3. Grease every other cup of a 24-cup mini muffin pan (the dough tends to overflow a bit out of the wells so filling every other well prevents the tarts from touching one another), or all the wells of a 12-cup mini tart pan., Roll one disk of dough 1/8" thick.
4. Cut 3 1/2" fluted circles: 12 for the mini tart pan, 10 for the mini muffin pan., Place the circles into prepared wells of the pan.

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Heat broiler. Bring a medium saucepan of water to a simmer. Combine 7 egg whites, the remaining 3/4 cup sugar, and 1/4 teaspoon salt in …

Rating: 3.6/5(27)
Servings: 6
1. Heat oven to 400 degrees. On a lightly floured surface, roll out dough to an 1/8-inch thickness. Cut into six 7-inch-diameter circles; place in six 4 1/2-inch pie pans. Crimp edges, and refrigerate until firm, about 30 minutes. Remove from refrigerator, and prick bottoms of shells with a fork.
2. Line piecrusts with parchment paper, and fill shells with dried beans, rice, or pie weights. Transfer to oven; bake until edges begin to turn brown, about 10 minutes. Remove paper and weights. Continue baking until golden brown, about 7 minutes. Transfer to a wire rack to cool.
3. Sift together 1 1/4 cups sugar and cornstarch in a medium bowl. Stir in 2 cups water, and mix until smooth; set aside.
4. In a nonreactive saucepan, combine lemon juice, 5 egg yolks, and pinch of salt. Set over medium heat, and stir in cornstarch mixture; cook, stirring constantly, until mixture comes to a boil, about 14 minutes. Remove from heat; stir in the lemon zest and butter. Pour filling into a bowl, and set aside to cool, stirring occasionally.

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Lemon curd (or cheese) is traditionally a British filling for cakes and pastries and a topping or filling for pies. Recipes dating back to the early 1800's called for acidulating cream with lemon juice, then separating the curds and whey, creating something called lemon cheese. Over the years, the original recipe for lemon cheese, or lemon curd

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Once the mixture can coat the back of the spoon, remove from heat, continue to whisk to make sure the mixture is smooth. Strain the curd into a bowl or glass jar. Pour into …

Reviews: 51
Category: Dessert
Cuisine: American
Total Time: 30 mins
1. In a large saucepan, combine the ingredients and cook over a medium low heat.
2. Cook until the mixture starts to boil (not a hard boil, go easy so you don't burn it), then continue to cook for about 4 to 5 minutes, whisking constantly as the mixture thickens.
3. Once the mixture can coat the back of the spoon, remove from heat, continue to whisk to make sure the mixture is smooth.
4. Strain the curd into a bowl or glass jar.

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Steps. 1. In medium bowl, beat milk and pudding mix 2 minutes with electric mixer at medium speed or 2 to 3 minutes with wire whisk until well …

Rating: 4/5(6)
Category: Dessert
Servings: 16
Total Time: 25 mins
1. In medium bowl, beat milk and pudding mix 2 minutes with electric mixer at medium speed or 2 to 3 minutes with wire whisk until well blended. Stir in lemon peel. Refrigerate.
2. Allow 1 pie crust pouch to stand at room temperature 15 to 20 minutes. (Refrigerate remaining crust for another use.)
3. Heat oven to 450°F. Remove pie crust from pouch. Using rolling pin, roll crust to 15-inch diameter. With lightly floured 3-inch round cutter, cut 16 rounds from crust; discard scraps. Fit rounds into 16 (2 3/4-inch) ungreased muffin cups, pressing in gently. Generously prick crusts with fork. Bake 5 to 7 minutes or until very light golden brown. Remove from pan; cool completely.
4. Spoon lemon filling into tart shells. Garnish with sliced fruit and mint leaves. If desired, sprinkle with powdered sugar.

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Grease a 12-cup cupcake pan. Step 3. Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan, …

Servings: 12
Total Time: 1 hr 55 mins
Category: Desserts, Pies, Tarts, Fruit Tart Recipes
Calories: 229 per serving
1. Mix flour, butter, and salt together in the bowl of an electric stand mixer, or with a pastry blender, until dough becomes crumbly. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
2. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
3. Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
4. Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Remove from heat and transfer to a bowl and cool, 15 to 20 minutes. Pour filling into the dough cups.

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Bake the pie pastries for 10 minutes until hard and golden. Set aside until cooled down to room temperature and unmold. To make the lemon curd, combine the lemon juice, zest, sugar, eggs and butter in a saucepan and cook over a medium flame for 5-8 minutes until the first bubbles form. Set aside and cool down.

Cuisine: American
Category: Dessert
Servings: 12
Total Time: 50 mins

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Divide the filling into each of the mini phyllo shells. Clean out the bowl that the lemon cream filling was made in and add in all of the whipped …

Reviews: 25
Category: Pies, Crisps + Tarts
Servings: 15
Total Time: 20 mins
1. In the bowl of a stand mixer or with a handheld mixer beat the Greek yogurt, cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla together until they are totally combined and smooth. Divide the filling into each of the mini phyllo shells.
2. Clean out the bowl that the lemon cream filling was made in and add in all of the whipped cream ingredients. Using the whisk attachment, beat the whipped cream on high until stiff peaks form.
3. Use a piping bag to pipe the whipped cream on top of each mini lemon cream pie. You can also use a spoon and dollop it on. Serve immediately.

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Add in the salt, lemon zest, vanilla, lemon juice, milk and flour, whisking until smooth. Fill each pie-crusted muffin tin with 1 tablespoon of filling (or more if using larger tins). …

Cuisine: American
Category: Desserts
Servings: 12
Total Time: 40 mins
1. Heat oven to 350 degrees. Spray a mini muffin tin or a regular muffin tin with cooking spray.
2. Unroll pie crusts, and cut circles using a cookie cutter or glass.
3. The circles should be just larger than the muffin cups.
4. Carefully press each pie crust circle into each muffin cup.

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How to make Mini Lemon Meringue Pies. Full, printable recipe below – just scroll down to the recipe card! Crust. Preheat the oven to 350F. Roll crust out to about 1/4 inch …

Rating: 5/5(3)
Total Time: 30 mins
Category: Dessert
Calories: 102 per serving
1. Roll your crust out til it is about 1/4 inch thick.
2. Fill the pies almost to the top, and set aside while you make the meringue.
3. Whisk together the egg whites and cream of tarter until soft peaks form.

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Whisk in the salt, lemon zest, vanilla, lemon juice, milk, and flour, one at a time, whisking until smooth. Fill each pie crust with 1tablespoon of filling. You may have just a bit of …

Reviews: 53
Estimated Reading Time: 4 mins
1. Preheat oven to 350°F. Spray 3 mini muffin pans with cooking spray. (I like the kind with flour in it for these pies.) This makes about 40-42 pies.
2. Unroll your pie crusts and cut 2.5” circles with a cookie cutter or jar. Press each carefully into each mini muffin cavity.
3. Re-roll dough as needed. Chill until filling is ready.
4. Whisk melted butter and sugar until smooth, then whisk in eggs until the mixture is a rich yellow, about 30 seconds.

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Preheat oven to 350°F. Place mini fillo shells on a baking sheet. Place lemon curd in a ziplock baggie with the tip cut off and pipe into shells. Set aside. In a small bowl (or …

Rating: 4.4/5(17)
Total Time: 10 mins
Category: Desserts
Calories: 74 per serving
1. Preheat oven to 350°F.
2. Place mini fillo shells on a baking sheet. Place lemon curd in a ziplock baggie with the tip cut off and pipe into shells. Set aside.
3. In a small bowl (or stand mixer if you choose), whip egg whites until foamy. Add sugar and vanilla extract and continue to whip until stiff peaks form. Pipe meringue onto the tops of each mini pie (using a piping bag or a ziplock again).
4. Bake for 5 minutes, or until the tops of the meringue brown. Let cool and then store in the fridge until ready to serve!

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