Easy Lemon Curd Hand Pies

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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!

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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. Thus was created my Easy Lemon Curd Hand Pies.

Actually, this recipe can be made with any fruit curd, any pie filling or any jam that you like. Wow–that’s versatility. I like to use the refrigerated Pillsbury pie crusts. I am really impressed with this product. Of course, it is not like homemade, but they are pretty darn good (flakey).

Easy Lemon Curd Hand Pies:

I like to bake my hand pies on parchment paper because it ensures a more even baking with less dark edges, but you would not have to. Keep your hand pies in a sealed container, and they should stay fresh for several days. However, in my house, they do not last long.

Easy Lemon Curd Hand Pies:

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. You’ll be glad you did.

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5 from 3 votes

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Easy Lemon Curd Hand Pies

Prep Time

15 mins

Cook Time

15 mins

cooling time

10 mins

Total Time

30 mins

 

You can make this recipe with any fruit curd, pie filling or jam that you prefer.

Course: Dessert

Cuisine: American

Keyword: fruit, pastry, snack

Servings: 12 people

Calories: 310 kcal

Author: Renea

Ingredients

• 2 ready-made refrigerated pie crusts
• 10 ounces lemon curd
• 1/2 cup powdered sugar
• 1/2 teaspoon lemon extract
• 1 1/2 tablespoons milk
• pinch salt
• yellow decorating sugar (optional)

Instructions

1. Unroll each pastry sheet on a flat work surface. Using a wide-mouth glass, cut out at least 6 circles from each pie crust.

2. Fill each circle with about 1/2 tablespoon of the lemon curd. 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.

3. Place the hand pies on a parchment-lined baking sheet, and bake in a 375 degree preheated oven for about 15 minutes.

4. Allow the pies to cool for about 10 minutes while preparing the icing drizzle.

5. Mix the powdered sugar, lemon extract, 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. Optional: Immediately sprinkle with the colored sugar.

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