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
1 lemon, zested
½ c. lemon juice
¼ c. butter, melted
14.1 pkg. refrigerated piecrusts
1 Tbsp. water
⅓ c. white chocolate chips
⅛ tsp. vegetable oil
- 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.
- 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).
- 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.
- In a small bowl, melt chocolate and vegetable oil together. Drizzle white chocolate over pies. Let set completely before storing.