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:

Quickview
1038k Calories
11g Protein
57g Total Fat
118g Carbs
4% Health Score
Limit These
Calories
1038k
52%

Fat
57g
89%

  Saturated Fat
21g
136%

Carbohydrates
118g
40%

  Sugar
34g
39%

Cholesterol
110mg
37%

Sodium
770mg
34%

Get Enough Of These
Protein
11g
24%

Manganese
0.76mg
38%

Folate
132µg
33%

Vitamin B1
0.49mg
32%

Iron
4mg
26%

Vitamin B3
4mg
23%

Vitamin B2
0.35mg
21%

Selenium
14µg
20%

Fiber
4g
17%

Phosphorus
159mg
16%

Vitamin K
13µg
13%

Vitamin A
486IU
10%

Vitamin B5
0.95mg
9%

Vitamin E
1mg
9%

Copper
0.14mg
7%

Magnesium
27mg
7%

Zinc
0.97mg
6%

Vitamin B6
0.12mg
6%

Potassium
193mg
6%

Calcium
51mg
5%

Vitamin C
3mg
5%

Vitamin D
0.59µg
4%

Vitamin B12
0.17µg
3%

covered percent of daily need
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