adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ginger-Lemon Curd Petite Pies
0 Likes
Prep Time:
40 minutes
Total Time:
1 hour 10 minutes
Wow your party guests with these fun and delicious ginger-lemon mini pies.
Ingredients:
  • 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
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • Powdered sugar
Instructions:
  • Combine granulated sugar and cornstarch in a 1-quart saucepan. Whisk in lemon peel, lemon juice, eggs, and ginger until well combined. Cook over medium heat for about 2 minutes, stirring constantly until the mixture thickens and comes to a boil. Remove from heat and transfer to a medium bowl. Cover with plastic wrap and refrigerate for 30 minutes until cooled completely.
  • Preheat the oven to 375°F and prepare 2 cookie sheets with parchment paper. Roll out the first pie crust on a lightly floured surface to 1/8-inch thickness. Use a 3-inch round cookie cutter to cut out 16 rounds, rerolling scraps if needed. Place the rounds on one cookie sheet and poke holes in them with a fork. Repeat the process with the second pie crust, using a 1 1/2-inch heart-shaped cookie cutter to cut out shapes from the center of the rounds. Place these on the second cookie sheet without poking holes.
  • Bake until golden brown, then transfer from cookie sheets to cooling racks to cool completely.
  • To assemble, place a plain pastry round in each of the 16 jumbo paper baking cups. Spoon approximately 1 tablespoon of lemon curd on top of each round. Dust powdered sugar over the rounds with flower or heart cutouts, then place another round on top of the lemon curd in each cup.

Similar Recipes