Mini Lemon Cream Pies Recipes
MINI LEMON MERINGUE PIES
Simple, fun, mini lemon meringue pie recipe from scratch that tastes fresh and is great when you want to serve several different mini desserts together.
Provided by Lisawas
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the 3 yolks in a bowl until smooth; set aside.
- Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
- Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
- Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.
Nutrition Facts : Calories 327 calories, Carbohydrate 54.7 g, Cholesterol 98.1 mg, Fat 10.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 3 g, Sodium 200.4 mg, Sugar 40 g
MINI LEMON CREAM "PIES"
Also Known As: PUCKER-UP PIES Whether your glass is half empty or half full, when it's got lemony cream filling in it, it hardly matters. With this treat all to yourself, it's easy to be optimistic.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Mix pudding mix and gelatin mix in medium bowl. Add boiling water; stir 2 min. until mixes are completely dissolved. Refrigerate 15 min.
- Place 1 wafer in bottom of each of 8 dessert dishes; cover with pudding mixture.
- Top with COOL WHIP.
Nutrition Facts : Calories 110, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.9514 g
MINI BLUEBERRY & MEYER LEMON CREAM PIES
Fresh blueberries and a Meyer lemon cream fill flaky pie crusts, sprinkled with cinnamon and sugar for the ultimate summer treat.
Provided by Danielle | Krafted Koch
Categories Pie
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350° and spray your pans with non-stick spray.
- Prepare your pie crust according to the recipes and cut out tops and bottoms to fit 8 mini pie crust tins or one standard size plate. Press one piece into the bottom of each pan.
- In a small bowl, beat the cream cheese, half the egg, 1 Tbsp flour and half the lemon zest. Dollop a couple of Tablespoons of cream mixture on each crust.
- In a large bowl, toss the blueberries, 2 Tbsp. flour, sugar, lemon juice and half the lemon zest. Divide the blueberry mixture among the pies, topping the cream mixture. Top each pie with a pat of butter before covering with the top pie crust.
- Press the edges of the crust so it is firmly sealed.
- To the remaining egg, add 1 Tbsp water and mix well. With a pastry brush, brush the tops of the pie crusts with the egg wash and sprinkle with the cinnamon and sugar mixture.
- Cover the pies with tinfoil and bake for 30 minutes at 350°. Remove the tinfoil and bake for an additional 10-15 minutes, or until the crust is golden brown. If you made the recipe in one large pie as opposed to the mini pies, you will need to extend the baking time a little.
- Serve warm, preferably with a scoop of ice cream.
Nutrition Facts : Calories 689 calories, Carbohydrate 108 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 28 grams fat, Fiber 10 grams fiber, Protein 9 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 8 Servings, Sodium 459 milligrams sodium, Sugar 59 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
MINI LEMON CHEESECAKES
These Mini Lemon Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy lemon cheesecake filling.
Provided by Danielle
Categories Dessert
Time 4h50m
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. If using a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
- Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until everything is well combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer.
- Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar and mix until well combined. Add the lemon juice, lemon zest, and vanilla extract until well combined. Scrape down the sides of the bowl if needed, then mix in the egg and egg yolk on low speed until just combined.
- Evenly distribute the cheesecake filling between all 12 cavities of the mini cheesecake pan (or muffin pan) and return to the oven.
- Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight. Once the cheesecakes are chilled, remove them from the pan. Top with whipped cream and fresh berries if desired, serve, and enjoy!
MINI LEMON CREAM PIES (NO BAKE)
These take about 5 minutes to prepare - how's that for quick? My kids love having their own little pie. I got this recipe from the top of a yogurt container - it's a Rachael Ray recipe.
Provided by DDW7976
Categories Tarts
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Spoon 2 tablespoons of lemon curd into each crust.
- Top with approximately 1/4 cup+ of vanilla yogurt- so the lemon curd is covered but yogurt isn't spilling over the edges.
- Sprinkle with lemon zest.
- Serve or refrigerate.
- (Not sure how long they can"sit" in fridge. I made 1/2 hour before dinner and they were fine.).
More about "mini lemon cream pies recipes"
MINI LEMON CREAM PIES - RECIPE RUNNER
From reciperunner.com
Reviews 25Category Pies, Crisps + TartsServings 15Total Time 20 mins
- In the bowl of a stand mixer or with a handheld mixer beat the Greek yogurt, cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla together until they are totally combined and smooth. Divide the filling into each of the mini phyllo shells.
- Clean out the bowl that the lemon cream filling was made in and add in all of the whipped cream ingredients. Using the whisk attachment, beat the whipped cream on high until stiff peaks form.
- Use a piping bag to pipe the whipped cream on top of each mini lemon cream pie. You can also use a spoon and dollop it on. Serve immediately.
MINI LEMON CREAM PIES - I WASH YOU DRY
From iwashyoudry.com
5/5 (1)Total Time 20 minsCategory DessertCalories 115 per serving
- Use a 3 inch flower or round cookie cutter to punch out as many shapes as you can per pie crust. Roll scraps of dough together and cut out more shapes until you can get 24 total.
- Place pie cut outs on the back of a mini muffin tin, spaced out so the pie shells do not touch. Bake for 8 to 10 minutes or until a light golden brown. Let cool on muffin tin, then carefully twist and pull up to remove.
EASY MINI LEMON TARTS WITH A SHORTBREAD CRUST
From saladinajar.com
5/5 (1)Total Time 4 hrs 30 minsCategory PiesCalories 206 per serving
- Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal. Add egg yolk mixed with cream.
- Pulse until all ingredients are moistened. Then allow the machine to run a few seconds until the dough starts to stick together. (Add additional drops of cream if the dough seems too dry.)
MINI LEMON CHESS PIES - CRAZY FOR CRUST
From crazyforcrust.com
Reviews 53Estimated Reading Time 4 mins
- Preheat oven to 350°F. Spray 3 mini muffin pans with cooking spray. (I like the kind with flour in it for these pies.) This makes about 40-42 pies.
- Unroll your pie crusts and cut 2.5” circles with a cookie cutter or jar. Press each carefully into each mini muffin cavity.
- Whisk melted butter and sugar until smooth, then whisk in eggs until the mixture is a rich yellow, about 30 seconds.
MINI LEMON MERINGUE PIE RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
4.4/5 (18)Total Time 10 minsCategory DessertsCalories 74 per serving
- Place mini fillo shells on a baking sheet. Place lemon curd in a ziplock baggie with the tip cut off and pipe into shells. Set aside.
- In a small bowl (or stand mixer if you choose), whip egg whites until foamy. Add sugar and vanilla extract and continue to whip until stiff peaks form. Pipe meringue onto the tops of each mini pie (using a piping bag or a ziplock again).
- Bake for 5 minutes, or until the tops of the meringue brown. Let cool and then store in the fridge until ready to serve!
MINI LEMON TARTS | KING ARTHUR BAKING
From kingarthurbaking.com
4/5 (22)Total Time 1 hr 58 minsServings 30
- To make the crust: Mix together the cream cheese, butter, sugar, and salt until smooth., Add the flour and mix gently until the dough is cohesive., Shape the dough into a 1"-thick disk, wrap it in plastic, and refrigerate for at least 1 hour., To make the filling: Whisk together the lemon juice, zest or oil, and the sugar., Whisk in the eggs, then the sour cream., To assemble: Roll the dough on a floured surface into a circle 1/8" thick., Using a 2 3/4" biscuit cutter, cut out 30 circles, gathering the scraps and re-rolling the dough as necessary., Preheat the oven to 375°F.
- Grease a 24-cup mini-muffin pan., Transfer dough circles to the cups of the pan, pressing into the corners and up the sides of each cup.
- You'll have six circles left over; refrigerate them and bake them as a second batch, once you've finished this first batch and allowed the pan to cool to just barely warm., Chill the tart shells in the refrigerator until firm, about 20 minutes., Remove the tart shells from the refrigerator then pour the filling into each shell until it nearly reaches the rim of the cup., Bake the tarts for 20 to 24 minutes, until the crust turns golden and the filling has set., Remove the pan from the oven and let the tarts cool for 10 minutes in the pan., Transfer the tarts to a rack to cool completely before serving.
MINI LEMON PIES - BIG GREEN HOUSE| SIMPLE DESSERTS AND ...
From abiggreenhouse.com
Reviews 1Calories 291 per servingCategory Pie And Tarts
- In a bowl, mix together ingredients for crust. Scoop approx 1 tablespoon of crumbs into each well of the muffin pan. Press the crumbs firmly into the liners. Use the bottom of a glass to ensure they are securely in place.
- In a mixing bowl, whisk together filling ingredients until smooth. Divide filling evenly into cooled crust.
MINI LEMON CHEESECAKE PIES - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
5/5 (1)Total Time 37 minsCategory Pie & Ice CreamCalories 126 per serving
- Preheat the oven to 375 degrees. Spray 2 mini tart pans or cupcake tins with nonstick baking spray.
- Unroll the pie crusts and cut out 24 - 3 inch circles. You will need to re-roll the dough to get that many circles.
- Beat the cream cheese and sugar until creamy. Add the vanilla and egg and beat again. Spoon the cheesecake evenly in the bottom of the pie crusts.
EASY LEMON MERINGUE PIE (MINIS) - KYLEE COOKS
From kyleecooks.com
5/5 (3)Total Time 30 minsCategory DessertCalories 102 per serving
MINI LEMON HAND PIES RECIPE - LEMONSFORLULU.COM
From lemonsforlulu.com
Reviews 31Calories 240 per servingCategory Sweets
- In a bowl, combine sugar and eggs. Whisk in lemon zest and lemon juice. Stir in melted butter. Microwave lemon mixture for 1-minute stir. Continue to heat lemon mixture in 1-minute intervals until mixture begins to thicken and easily coats the back of a spoon. Refrigerate to set.
- Meanwhile, bring piecrust to room temperature. Unroll one piecrust on a floured surface. Using a 3â?? biscuit cutter cut crust into circles and place dough on a cookie tray. You should get about 10-12 circles. Repeat with remaining piecrust. Place trays of dough in the refrigerator to chill about for 15 minutes.
- Preheat oven to 425. Prepare egg wash by lightly beating together the egg and the water. Remove dough from refrigerator and place a spoonful of lemon curd onto the center of one tray of dough. Brush edges with egg wash and place circles from second tray over each lemon topped pie. Using a fork, crimp the edges to seal the pies. Generously brush the tops of each pie with remaining egg wash. Using a pairing knife, carefully cute 3 slits onto the tops of each pie. Bake pies for 12-15 minutes or until golden. Let cool completely.
- In a small bowl, melt chocolate and vegetable oil together. Drizzle white chocolate over pies. Let set completely before storing.
MINI MEYER LEMON PIES - CRAVINGS OF A LUNATIC
From cravingsofalunatic.com
Reviews 51Category DessertCuisine AmericanTotal Time 30 mins
- Cook until the mixture starts to boil (not a hard boil, go easy so you don't burn it), then continue to cook for about 4 to 5 minutes, whisking constantly as the mixture thickens.
- Once the mixture can coat the back of the spoon, remove from heat, continue to whisk to make sure the mixture is smooth.
NO BAKE MINI LEMON CREAM CHEESE PIE RECIPE | BARBARA BAKES
From barbarabakes.com
Reviews 48Category DessertServings 6Estimated Reading Time 4 mins
- In medium mixing bowl, beat together cream cheese, lemon juice and sugar. Fold the whipped cream into the cream cheese mixture.
- Fill each pie crust 2/3 full with the cream cheese mixture. Top each pie with two tablespoons of lemon curd. Chill in the fridge for at least one hour before serving.
LEMON MERINGUE MINI PIES | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (1)Total Time 59 minsServings 20
- To make the pastry: Whisk together the flour and salt., Work in the butter until pea-sized pieces form., Add the egg yolk and ice water.
- Toss until the dough comes together, adding more water if necessary., Divide the dough in half, wrap, and chill for at least 30 minutes., Preheat the oven to 400°F.
- Grease every other cup of a 24-cup mini muffin pan (the dough tends to overflow a bit out of the wells so filling every other well prevents the tarts from touching one another), or all the wells of a 12-cup mini tart pan., Roll one disk of dough 1/8" thick.
- Cut 3 1/2" fluted circles: 12 for the mini tart pan, 10 for the mini muffin pan., Place the circles into prepared wells of the pan.
NO BAKE MINI LEMON CREAM PIE - MY NAME IS SNICKERDOODLE
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