mini pie

Meyer Lemon Curd and Mini Lemon Cream Pies

2018, baking, celebrations, entertaining, family, holidays

I created these pies as I was putting together dessert for a family get together this Memorial Day weekend.  I was trying my hand at making lemon curd and had small amounts of cream cheese, heavy cream and Cool Whip in hand.

First, I made the lemon curd.  I started with fresh Meyer lemons from out garden.  These are naturally sweeter and required about half of the recommended amounts of sugar in most recipes.  I got a little worried when the curd was covered in foamy bubbles when I heated it through, but was relieved to realize that they would go away on their own.  I also managed to prevent the dreaded scrambled egg streaks, I think by whisking constantly….which probably led to the foam!  I probably didn’t need to strain it at all.  I also forgot to add the butter, but I actually liked the final product without it.  Brought out that bright tang.  One trick I didn’t try but may consider next time is rubbing the zest through the sugar to release its oils.

As I waited for the curd to cool, I pre-baked the mini pies shells.  I made them using store-bought crust, a Wilton flower cutter and a mini cupcake pan.  I haven’t decided what the best method is for shaping them.  Some of them turn out deeper because the tops held onto the rim of the muffin wells.  They are also more browned once out of the oven.  And the edges of others slide down the wells making more shallow, straight-sided shells.  IN my opinion the straight sided shells look nicer but can’t hold as much filling.  Plus I can’t re-created one or the other so I’ll need to do some experimenting with it.  My hypothesis is that they  become deeper when I stretched the dough a bit to fit into the wells.   That leave more overhang to brown on the tops.

For the filling, I place straight lemon curd on the bottom to get that powerful lemon zing, then added a layer of lemon cream, simple made by adding the lemon curd to whipped cream and cream cheese.  Top it with a bit of lemon zest would bring in the color and add even more ‘real’ taste to this dessert.

LEMON CURD RECIPE

  • 1 whole egg and 3 egg yolks
  • Scant 1/3-1/2 cup sugar
  • Zest from 2 lemons
  • 1/2 cup lemon juice
  • pinch of salt
  1. Rub the zest and sugar through your fingers to release the lemon oils and fragrance.   Place into a small stainless steel saucepan.
  2. Whisk in the eggs, then the lemon juice and salt.
  3. Turn on the heat on low and stir constantly with a whisk.
  4. Once well heated, increase the heat to medium low, continuing to stir.  If becomes frothy, it will be OK.
  5. The mixture will eventually thicken, somewhat suddenly. Once it coats the back of a wooden spoon and a finger run over the spoon leaves a line, the curd is ready to be taken off the heat.  The temperature should read 180 degrees Farhenheit to ensure the eggs are cooked.
  6. If needed or desired, strain the curd into a bowl.  This will remove scrambled eggs and the zest.  Let cool.

PIE ASSEMBLY.  You will need:

  • 1 store bought pie crust (will yield 12 mini pies)
  • 2 oz cream cheese
  • 4 oz heavy cream (I didn’t have enough, so I had to suplement with Cool Whip)
  1. Roll out the ie dough slightly and cut out 12 mini shells.  I use a 4 inch flower cookie cutter, better than a circle cutter because it doesn’t leave excess dough inside the wells.
  2. Press the dough into the wells, prick each several times with a knife.\Freeze the dough for 5 minutes.
  3. Bake at 400 degerees until light brown, about 5 minutes.
  4. Remove from oven and let cool
  5. While the shells are baking and cooling, make the lemon cream:
    1. Beat the cream cheese until fluffy, then slowly add the heavy cream until the mixture is a heavy whipped cream consistency.  Spoon in the lemon curd to taste.
  7. Assemble the pies
    1. In a pie shell spoon in straight lemon curd on the bottom
    1. On top of the lemon curd, spoon in the lemon cream
    1. Top with lemon zest

To make a parfait, layer with graham cracker crumble, straight lemon curd, the cream cheese filling and lemons whipped cream. May also add berries.

Graham Cracker Crumble

Pulse a package of graham crackers into crumbs (14 cracker, 6 Oz, makes about 1 cup). Add 1 stick of melted butter and 2 TBSP sugar

Bake at 325 for 10 minutes, stirring at the midpoint.