Fresh Lemon Hand Pies

A flaky crust stuffed with homemade lemon curd make these Fresh Lemon Hand Pies perfect for dessert!

These flaky, and I mean flaky, crust hand pies with a tart, but yet sweet filling will bring spring to your taste buds. These small desserts are perfect for a party or when you’re on the go… or when you want to show off a fancy dish with little effort.

I choose to make them with homemade pastry and lemon curd, but by all means if you’re in a pinch you can substitute boughten… although after you try them with homemade curd, you won’t want boughten again! Promise!

Fresh Lemon Hand Pies

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• Author: JennyL
• Total Time: 45
• Yield: 12 1x

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Description

A flaky crust with a tart, but sweet homemade lemon curd filling in a hand pie!

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Ingredients

Scale 1x2x3x

• No Fail Pie Crust
• 3 cups all-purpose flour
• 1 1/4 cups shortening
• 5 tablespoons cold water
• 1 teaspoon white vinegar
• 1 egg, beaten
• Lemon Curd
• 1/4 cup butter
• 1 lemon zest
• 1/2 cup sugar
• 2 eggs
• 1/2 cup lemon juice
• Egg Wash
• 1 egg
• 1/4–1/2 cup water

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Instructions

• Lemon Curd
• In a saucepan over medium heat, melt butter with zest.
• Stirring with a whisk add the sugar, stirring until smooth.
• Add the eggs, stirring until smooth again.
• Finally, add the lemon juice.
• Stir constantly until mixture thickens and will coat the back of a spoon.
• Remove and refrigerate. Meanwhile prepare pie crust.
• Pie Crust
• In the mixing bowl fitted with a paddle, combine the flour and shortening, mixing just until it begins to get wet.
• In a bowl (*or measuring cup*) combine the cold water, vinegar, and egg.
• Pour into the flour.
• Mix just until combined.
• Turn out onto a floured surface and roll into 1/4 inch thick.
• Using a round cutter (I used a wide topped wine glass) and cut as many circles as you can get. (I got 28 circles).
• Assembly
• Preheat oven to 400*F
• Combine egg wash ingredients.
• Remove curd from refrigerator and place roughly 1 tablespoon of mixture in the middle of half the circles.
• Brush the outside circle with the egg wash.
• Top with another circle.
• Crimp with the tip of fork or any method you choose.
• Brush the top with egg wash (you may also sprinkle with sugar at this point) and with a knife carefully place a slit in the top of each.
• Bake at 400*F for 12-15 minutes or until golden brown.

Notes

**Optional: may drizzle with white chocolate once baked**

• Prep Time: 30
• Cook Time: 15
• Category: DESSERT
• Method: AMERICAN
• Cuisine: AMERICAN

Keywords: Fresh Lemon Hand Pies