LEMON CURD HAND PIES
Delicious homemade lemon curd sandwiched between flaky pie crust. These lemon curd hand pies are the perfect combination of sweet and tangy!
Keyword french, lemon, lemon curd, mini pie
Prep Time 1 hour hour 30 minutes minutes Cook Time 20 minutes minutes Total Time 1 hour hour 50 minutes minutes
- 2 cup flour
- 1 teaspoon salt
- 2/3 cup shortening
- 3 Tbsp. butter
- 2 teaspoon canola oil
- 1/3 cup milk
- 1 Tbsp. lemon juice
- 1/2-2/3 cup lemon curd
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.
Arrange half of your pie crust cutouts on parchment lined baking sheet.Add a small spoonful of lemon curd and spread, leaving edges clear. Top with remaining pie crust cutouts. Seal edges by pressing down with a fork. Cut slits in the tops. Sprinkle with coarse sugar.
Bake at 400 degrees for 18-20 minutes or until crust begins to brown. Cool.
Calories: 350kcal