My mother made the best ever lemon meringue pie, it's one of my all-time favorites. Every time she made it I was like, "is it cool enough to cut yet mom".
Anyone else in the house was lucky enough to get a slice with me around. Today I'm reviewing how easy it is to enjoy that lemony taste that brings back some wonderful childhood memories.
Hand pies are so easy to make with store-bought pie crust and lemon filling, or any fruit filling for that matter. This perfect snack or dessert could be ready in 40 minutes or less.
Every year my cousin sends me these giant lemons for his backyard in Arizona. This weekend I decided to make homemade fresh lemon hand pies. The first thing that I did was make the lemon filling.
Lemon curd is really so easy to make. I made this and refrigerated it overnight, but you can make this and let cool for a couple of hours and use it for whatever your making.
Lemon curd is so versatile it can be used for cakes, cupcakes, donuts, or spread it on top of a scone of crackers.
Fresh Lemon Hand Pies Ingredients (Lemon Curd)
- You will need a double boiler for this, add some water and bring it to a boil.
- Whisk together the sugar and egg yolks, continue to stir.
- Add the zest of the lemons and the lemon juice. Continue to stir the mixture for about 10 minutes, it will begin to thicken.
- After 10 minutes remove the mixture from the heat, and add the butter one tablespoon at a time.
- Continue stirring, the mixture will become nice and thick. Once all the butter is melted into the mixture pour it into a bowl and let it cool for 2 to 3 hours before using it.
- Cut the Crisco into smaller pieces
- Add flour and Crisco into a mixing bowl
- Mix until Crisco begins to fold into the flour
- Add ice-cold water one tablespoon at a time
- Mix until a ball of dough forms
Tip: Lay the parchment paper or wax paper on a kitchen towel. This prevents it from moving all over the counter while rolling.
Brush the hand pies with the beaten egg whites and sprinkle the sugar over the top. Or you could skip the sugar and dust them with powdered sugar right out of the oven.
Bake on a cookie sheet lined with parchment paper at 350 degrees for about 18 minutes. Set them on a rack to cool and enjoy.
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