Easy Lemon Curd Hand Pies are so easy because they are made with premade ingredients (except for the icing drizzle). Trying to figure out a use for that extra pie crust?–make hand pies!
Updated post from October 18, 2018
I was looking in my fridge and freezer recently to see what needed to be used when I found a package of refrigerated pie crusts that were not getting any younger and a nearly-full jar of lemon curd. Well, lemon hand pies are the easiest pies ever to make. So here we go!
Here is what makes this a great recipe:
- It makes no difference if you use lemon curd or lemon pie filling…both are really good!
- By using prepackaged pie crust, you do not need to make your own.
- This easy recipe requires 30 minutes of your time.
To make this recipe, you will need:
- pie crust – refrigerated premade
- lemon filling – curd or pie filling
- powdered sugar
- lemon juice – real or bottled
- decorating sugar – yellow
Join me as we make lemon hand pies:
A full printable recipe is available in the recipe card toward the end of this post.
- Let the pie crusts come to room temperature for 20-30 minutes.
- Lightly roll out the crusts in order to get 6-7 circles from each crust.
- Using a large glass, cup or bowl, press out the round circles.
- Fill each circle with about a tablespoon of filling.
- Using your finger dipped in water, moisten half of each crust, and fold over and crimp with a fork.
- Place on a parchment-lined baking sheet, and bake.
- Meanwhile, combine the powdered sugar, salt and milk to make a smooth drizzle.
- Cool the pies before drizzling with the icing and sprinkling with yellow sugar.
I like to bake my lemon hand pies on parchment paper because it ensures a more even baking with less dark edges, but you would not have to.
Use any pie filling you wish or a thick jam would also work. Just be sure what you use is thick and not runny, or you will have them leak out during the baking process.
My best time-saving tip:
You could make your own pie crust, but why would you want to. The ready-made ones are pretty darn good.
These lemon hand pies will keep nicely in an air-tight container for a couple of days on the counter. After that, I would store them in the refrigerator for up to a week. They can also be rebaked for about 10 minutes to crisp them up again. Freeze in the same manner.
A light dusting of colored sugar really sets off these cute hand pies. For a quick dessert treat, you cannot go wrong with my Easy Lemon Curd Hand Pies. Country Living (one of my favorite magazines) provides recipes for 14 Delicious Hand Pie Recipes. Also, for another delicious dessert, try my Easy Pecan French Coconut Pie. If you are a lemon fan, you might enjoy my Candied Martini Lemon Cocktail. See my Pies category for more recipes like this.
If you like this recipe, please give it a like and share it–Thanks!
You can make this recipe with any fruit curd or pie filling that you prefer.
- 2 ready-made refrigerated pie crusts
- 10 ounces lemon curd or pie filling
- 1/2 cup powdered sugar
- 1/2 teaspoon lemon juice
- 1 tablespoon milk
- pinch salt
- yellow decorating sugar
Unroll each pastry sheet on a flat work surface. Use a rolling pin to roll out enough to make 6-7 rounds. Using a wide-mouth glass, cut out 6-7 circles from each pie crust.
Fill each circle with about a tablespoon of the lemon filling. Using your finger, moisten the edge of the crust with water. Fold over to make half a circle, and crimp with a fork to seal.
Place the hand pies on a parchment-lined baking sheet, and bake in a 375 degree preheated oven for about 15 minutes.
Allow the pies to cool for about 10 minutes while preparing the icing drizzle.
Mix the powdered sugar, lemon juice, salt and milk until a smooth consistency is achieved. Spoon this mixture in a sandwich bag, snip off the end and drizzle over the cooled hand pies. Immediately sprinkle with the colored sugar.