#83) Little Lemon Pies

"A change is as good as a rest." - Sir Arthur Conan Doyle (1859-1930)

Changes keep life interesting, I get that. But there is too much of a good thing, right?

For the past 13 years, half of my life, I have moved 10 times. That's a lot of change. Each move has been for different reasons - following my family, moving for school, finding new job opportunities. It has been hard in a lot of ways - never really having a home, no permanent address, not to mention actually moving all of my belongings. The past couple of years have been the hardest because I am married now and have a newly purchased home, only I have been living 3 1/2 hours away, separated by a gravel highway (yeah they still exist in some corners of the world).

BUT... that is all over now because I have moved into our new home with husband permanently! No more temporary mailing addresses, no more packing up my life. I am home :)

You know what that means, right? I finally get to enjoy my new kitchen and all its fixins. Expect lots of new sweet treats over the summer, and remember, if you have any requests or suggestions e-mail me at dani@sweettreatsdani.com or find us on facebook :)

What better way to start off summer with some refreshing lemon pie? These two-bite pies are great for your next BBQ with some friends, or your next work social.

Pie Crust


1 1/4 cup flour
1/3 cup sugar
2 tsp grated lemon zest
1/2 cup butter
1 egg yolk, lightly beaten
2 tbsp cold water


-In a medium bowl, stir together flour, sugar, lemon zest, and butter until small, coarse crumbs appear. (I used a fork for this, but it would have been easier with a pastry cutter.)
-In small bowl, combine egg yolk and water. Stir into flour mixture.
-Knead pie dough into a ball. Cover with plastic wrap and chill for 1 hour.

-Preheat oven to 375F. Spread pie dough into an ungreased mini-muffin pan (makes 24). Bake for 10 minutes or until golden. (They will puff up, don't worry!)
-Let cool in pan on wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.

Lemon Curd


1 tbsp cornstarch
1/4 cup water
2/3 cup sugar
2 tsp lemon zest
1/2 cup fresh lemon juice
2 tbsp butter
3 egg yolks, lightly beaten


-Mix cornstarch and water together in medium saucepan. Add sugar, lemon zest, lemon juice, and butter. Cook over medium heat, stirring constantly, until thickened and bubbly.
-Stir half of hot lemon mixture into slightly beaten eggs. Add egg mixture to saucepan. Bring to gentle boil over medium heat. Reduce heat and cook for 2 minutes.
-Pour into bowl and cover with plastic wrap (touching the surface of the curd) and chill until needed.

-Once pie shells and curd have cooled completely, fill shells with about 1 1/2 tsp of curd each. (There will probably be a little left over, but that shouldn't be a problem... Lick that spoon!!!)

***I used 2 lemons for the zest and juice in this recipe.