Easy Lemon Curd Hand Pies
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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You can make this recipe with any fruit curd, pie filling or jam that you prefer.
- 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)
Unroll each pastry sheet on a flat work surface. Using a wide-mouth glass, cut out at least 6 circles from each pie crust.
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.
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 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.
Made lemon and apple for granddaughters. Had to bake and leave on steps for them to pick up, due to social distancing, they were a hit! Thank you for this easy delicious recipe
So glad you and your granddaughters enjoyed them.
My family absolutely loved them!!! I’m making them again today using my homemade chunky applesauce.
Glad you enjoyed them, and hope they turned out well with the chunky applesauce.
Made lemon pies and cherry pies for a family get-together last Saturday ~ they were so easy and so good! Used almond extract in the drizzle on the cherry pies = yum!
I will be making more for my Book Club on Thursday. Thanks for this recipe, Renea!
Thanks Sharon–I’m sure the almond extract added something special to them. I appreciate the nice comments!