Mini Lemon Pies

These bite-sized pie-lets are bursting with lemon flavor! Sweet and simple, these lovely little desserts in buttery, flaky crusts are easy but impressive additions to an afternoon tea.


½ c. sugar

3 eggs

1 lemon, zested

½ c. lemon juice

¼ c. butter, melted

14.1 pkg. refrigerated piecrusts

1 Tbsp. water

 c. white chocolate chips

 tsp. vegetable oil


  1. In a bowl, combine sugar and 2 eggs. Whisk in zest and juice. Stir in melted butter. Microwave lemon mixture for 1 minute; stir. Continue to heat lemon mixture in 1-minute intervals until mixture begins to thicken and easily coats the back of a spoon. Refrigerate to set.
  2. Meanwhile, bring piecrust to room temperature. Unroll one piecrust on a floured surface. Using a 3″ biscuit cutter, cut out 10-12 circles and place dough on a cookie tray. Repeat with remaining piecrust. Place trays in refrigerator to chill (about 15 minutes).
  3. Preheat oven to 425ºF. Lightly beat together remaining egg and water. Remove dough from refrigerator and place a spoonful of lemon curd onto the center of one tray of dough. Brush edges with egg wash and place circles from second tray over each lemon topped pie. Using a fork, crimp the edges to seal the pies. Generously brush the tops of each pie with remaining egg wash. Using a pairing knife, carefully cute 3 slits onto the tops of each pie. Bake pies 12-15 minutes or until golden. Let cool completely.
  4. In a small bowl, melt chocolate and vegetable oil together. Drizzle white chocolate over pies. Let set completely before storing.