Mini Meyer Lemon Pies #SundaySupper
You can never have too many dessert recipes, so give Mini Meyer Lemon Pies #SundaySupper a try. This lacto ovo vegetarian recipe serves 12 and costs $2.17 per serving. One portion of this dish contains around 12g of protein, 58g of fat, and a total of 1039 calories. It is brought to you by Cravings of a Lunatic. From preparation to the plate, this recipe takes approximately 30 minutes. 342 people have made this recipe and would make it again. Head to the store and pick up butter, juice of lemon, sugar, and a few other things to make it today. With a spoonacular score of 45%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Mini Meyer Lemon Cream Pies featuring COOL WHIP Whipped Topping, Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting #SundaySupper, and Mini Blueberry Cream Cheese Pies for #SundaySupper.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 cup butter, cut into small pieces
2 tablespoons confectioners sugar
5 large egg yolks
1/2 cup cold heavy cream
Zest and juice of 4 meyer lemons
12 pre-packaged mini pie shells, cooked according to directions (you can make your own but I was lazy this weekend)
2 cups of sugar
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
In a large saucepan, combine the ingredients and cook over a medium low heat.Cook until the mixture starts to boil (not a hard boil, go easy so you don't burn it), then continue to cook for about 4 to 5 minutes, whisking constantly as the mixture thickens. Once the mixture can coat the back of the spoon, remove from heat, continue to whisk to make sure the mixture is smooth. Strain the curd into a bowl or glass jar. Pour into prepared mini pie shells. Pop in the fridge to allow the curd to set up.Top with whipping cream. (I hate meringue)Serve with a big old Meyer Lemon smile!
Step by step:
1. In a large saucepan, combine the ingredients and cook over a medium low heat.Cook until the mixture starts to boil (not a hard boil, go easy so you don't burn it), then continue to cook for about 4 to 5 minutes, whisking constantly as the mixture thickens. Once the mixture can coat the back of the spoon, remove from heat, continue to whisk to make sure the mixture is smooth. Strain the curd into a bowl or glass jar.
2. Pour into prepared mini pie shells. Pop in the fridge to allow the curd to set up.Top with whipping cream. (I hate meringue)
3. Serve with a big old Meyer Lemon smile!
Nutrition Information:
covered percent of daily need
