Mini Lemon Cream Pies are the perfect combination of tangy, creamy, and sweet flavors, all in a bite-sized treat. These pies feature a buttery graham cracker crust, a silky lemon filling, and a fluffy whipped cream topping, making them a delightful dessert for any occasion. Whether you’re hosting a party or simply craving a citrusy indulgence, these little pies are sure to impress.
Ingredients
For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (60g) melted butter
- 2 tbsp granulated sugar
For the Lemon Filling:
- 1/2 cup (120ml) fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup (100g) granulated sugar
- 3 large egg yolks
- 1/4 cup (60ml) heavy cream
- 2 tbsp cornstarch
For the Topping:
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Lemon zest, for garnish
Preparation
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well until the texture resembles wet sand.
- Press about 1–2 tablespoons of the crumb mixture firmly into each muffin cup, ensuring the crust is compact and even.
- Bake for 5–7 minutes, or until the edges turn lightly golden. Remove and let cool.
Step 2: Make the Lemon Filling
- In a medium saucepan, whisk together fresh lemon juice, lemon zest, granulated sugar, egg yolks, heavy cream, and cornstarch until smooth.
- Place the saucepan over medium heat, whisking continuously to avoid lumps.
- Cook until the mixture thickens and begins to bubble, about 5 minutes. Remove from heat and allow it to cool slightly.
Step 3: Assemble the Pies
- Spoon the cooled lemon filling evenly over the prepared crusts in the muffin tin.
- Use the back of a spoon or a small spatula to smooth the tops.
- Chill the pies in the refrigerator for at least 1 hour to allow the filling to set.
Step 4: Prepare the Whipped Topping
- In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.
- Using a hand mixer or stand mixer, beat the mixture on medium speed until soft peaks form.
Step 5: Decorate and Serve
- Pipe or dollop a generous amount of whipped cream on top of each mini pie.
- Garnish with a sprinkle of lemon zest for a fresh and vibrant touch.
- Serve chilled and enjoy!
Variations
- Berry Twist: Add a teaspoon of raspberry or blueberry puree to the lemon filling for a fruity variation.
- Chocolate Crust: Swap the graham cracker crust with crushed chocolate cookies for a richer flavor.
- Coconut Cream: Top the pies with a coconut-flavored whipped cream for a tropical twist.
Cooking Note
- To prevent the crust from crumbling, ensure you press it firmly into the muffin cups.
- Stir the lemon filling constantly while cooking to avoid curdling.
- For a quicker option, use store-bought graham cracker crusts.
Serving Suggestions
- Serve these pies as part of a dessert platter with fresh fruit and cookies.
- Pair them with a hot cup of tea or iced lemonade for a refreshing treat.
- Add a drizzle of honey or a sprinkle of powdered sugar for added sweetness.
Tips
- For the best flavor, use fresh lemon juice rather than bottled.
- Chill the pies overnight for a firmer filling.
- To make the whipped cream extra stable, chill the mixing bowl and beaters before use.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 1 hour 30 minutes
Nutritional Information
- Calories: 180 per serving
- Protein: 3g
- Sodium: 75mg
FAQs
Q: Can I use store-bought lemon curd instead of making the filling?
A: Yes, store-bought lemon curd can save time and works well as a substitute for the homemade filling.
Q: How long do these pies last?
A: These pies can be stored in the refrigerator for up to 3 days.
Q: Can I freeze these mini pies?
A: Freezing is not recommended as the filling and whipped cream may lose their texture upon thawing.
Conclusion
Mini Lemon Cream Pies are a crowd-pleasing dessert that brings together the bright flavors of lemon with the creamy sweetness of whipped topping. Easy to make and even easier to devour, these pies are ideal for gatherings, celebrations, or simply satisfying your sweet tooth. Follow this recipe to create a dessert that’s as beautiful as it is delicious.
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Mini Lemon Cream Pies
- Total Time: 1 hour 30 minutes
- Yield: 12
Ingredients
Ingredients
For the Crust:
• 1 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (60g) melted butter
• 2 tbsp granulated sugar
For the Lemon Filling:
• 1/2 cup (120ml) fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup (100g) granulated sugar
• 3 large egg yolks
• 1/4 cup (60ml) heavy cream
• 2 tbsp cornstarch
For the Topping:
• 1 cup (240ml) heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Lemon zest, for garnish
Instructions
Preparation
• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press about 1–2 tablespoons of the mixture into each muffin cup to form the crust. Bake for 5–7 minutes, then remove and let cool.
• In a medium saucepan, whisk together the lemon juice, lemon zest, granulated sugar, egg yolks, heavy cream, and cornstarch until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles (about 5 minutes). Remove from heat and let cool slightly.
• Spoon the lemon filling evenly over the cooled crusts. Smooth the tops with the back of a spoon. Chill the pies in the refrigerator for at least 1 hour to set.
• In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
• Top each mini pie with a dollop of whipped cream. Garnish with a sprinkle of lemon zest for a bright and fresh finish.
Notes
– For an extra decadent twist, drizzle melted white chocolate over the whipped topping.
– These mini pies are best served chilled.
– Store in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 10
- Category: Dessert
- Cuisine: American
Keywords: Mini Lemon Cream Pies