Delicious homemade lemon curd sandwiched between flaky pie crust. These perfect combination of sweet and tangy!
Lemon Curd Hand Pies
1/3 c. fresh lemon juice
1 tsp. lemon zest
1/2 c. sugar
5 T. butter
4 egg yolks
Combine all ingredients into a sauce pan (except for the butter) and heat on med-high. Stir constantly with a wooden spoon, scraping the sides as well, until it thickens and sticks to the spoon (about 5-7 minutes). Remove from heat and stir in butter, 1 T. at a time.
Transfer to a bowl and cover in plastic wrap and refrigerate for 1 hour before using. It will thicken and set up as it refrigerates.
adapted from Betty Crocker’s Big RED Cookbook
2 c. flour
1 tsp. salt
2/3 c. shortening
3 T. cold butter
2 tsp. canola oil
1/3 c. milk
1 T. lemon juice
Mix flour and salt in bowl. Cut in shortening and butter with a pastry blender or two forks until it resembles coarse crumbs the size of peas.
Combine milk and lemon juice in a small bowl. Add to flour mixture along with oil and mix until all flour is moistened.
Roll out dough 1/4″ thick and cut with cookie cutters.
Add a small spoonful of curd and spread, leaving edges clear.
Makes 10 (4″) hand pies.