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Ginger-Lemon Curd Petite Pies

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Ginger-Lemon Curd Petite Pies
  • Prep Time 40 min
  • Total Time 1 hr 10 min
  • Servings 16
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This picture-perfect mini pies recipe is a fun twist on traditional ginger-lemon pie that’s guaranteed to wow all of your party guests.

Ingredients

Lemon Curd

1/2
cup granulated sugar
1
tablespoon cornstarch
2
teaspoons grated lemon peel
1/2
cup lemon juice
2
eggs, slightly beaten
1
tablespoon finely chopped crystallized ginger

Crust

Two-Crust Pastry or 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Garnish

Powdered sugar

Directions

  • 1 In 1-quart saucepan, mix granulated sugar and cornstarch. Stir in lemon peel, lemon juice, eggs and ginger with whisk until blended. Cook over medium heat about 2 minutes, stirring constantly, until mixture thickens and boils. Remove from heat; pour into medium bowl. Cover with plastic wrap; refrigerate 30 minutes or until completely cool.
  • 2 Meanwhile, heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper. On lightly floured surface, roll 1 pastry round or pie crust to 1/8-inch thickness. With 3-inch round cookie cutter, cut out 16 rounds (you may need to reroll scraps to get 16 rounds). Place on cookie sheet. With fork, poke holes all over rounds. Repeat with second pastry or pie crust—except don’t poke with fork. With 1 1/2-inch heart-shaped cookie cutter, cut out flower or heart from center of second batch of rounds. Place on cookie sheet.
  • 3 Bake 8 to 10 minutes or until golden brown. Remove from cookie sheets to cooling racks; cool completely.
  • 4 To serve, place 1 plain pastry round in each of 16 jumbo paper baking cups. Top each with about 1 tablespoon lemon curd. Sprinkle powdered sugar over rounds with flower or heart cutouts; place 1 round over lemon curd in each cup.
Tips  

For a more decorative look, use fluted cookie cutters to cut the crust rounds.

Nutrition Information 
No nutrition information available for this recipe
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