Lemon Curd Mini Pies Recipe

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Lemon curd is a buttery custard with the sweetest flavor and the most addictive tang. There’s no doubt lemon curd is a wonderful dessert in its own right.

Still, there are many ways of using lemon curd for more sophisticated desserts. Here’s where today’s lemon curd mini pies come in. Think of pretty two-biters with a crumbly homemade crust and a creamy, lemony filling!

Lemon Curd Mini Pies Recipe 2 XS Perfect Brew

What Goes into Lemon Curd Mini Pies?

To make these beauties, you must first make the dough for the pie crust. That’s cream cheese, butter, sugar and flour — this crust is crumbly but moist. For the lemon curd, you need lemon juice and zest, eggs, sugar and butter. I recommend topping the pies with a few dabs of whipped cream, either from a can or a piping bag, for a nicer presentation.

How to Make Lemon Curd Mini Pies?

Making pie crusts is easy. Combine all the ingredients and mix until you get a smooth dough. Divide it into the number of mini pies you’re making and press it into the bottom of a few cupcake tins. Bake the crusts before filling the pies!

Making lemon curd is effortless as well. As mentioned before, you can even serve lemon curd as-is. Of course, lemon curd is much more enjoyable when used as a pie filling! Now, let’s check out the recipe and see what I mean.

How to Make It

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Serving Size12
  • Energy188 cal


For the pie pastry:

For the lemon curd filling:



Preheat the oven to 350°F, butter a twelve-cupcake tin.


In a mixing bowl, combine the cream cheese and the butter and sugar until frothy.


Add the flour a little at a time until you get a smooth dough.


Divide the dough into twelve equal-sized balls and use your finger to press the dough into each cupcake tin, leaving a lifted edge.


Bake the pie pastries for 10 minutes until hard and golden. Set aside until cooled down to room temperature and unmold.


To make the lemon curd, combine the lemon juice, zest, sugar, eggs and butter in a saucepan and cook over a medium flame for 5-8 minutes until the first bubbles form. Set aside and cool down.


To assemble the lemon curd pies, fill each pie crust with the lemon curd filling. Smoothen the surface with a knife and refrigerate for at least 30 minutes before serving.


Pipe a few dollops of whipped cream over each pie before serving.

  • Nutrition Facts

  • Serving Size12
  • Amount per serving
  • Calories188
  • % Daily Value*Standard DV
  • Total Fat14.1 g78 g18.08%
  • Saturated Fat8.6 g20 g43%
  • Cholesterol66 mg300 mg22%
  • Sodium91 mg2300 mg3.96%
  • Total Carbohydrate12.3 g275 g4.47%
  • Dietary Fiber0.4 g28 g1.43%
  • Total Sugars1.3 g
  • Protein3.2 g50 g6.4%
  • Calcium21 mg1300 mg1.62%
  • Iron1 mg18 mg5.56%
  • Potassium54 mg4700 mg1.15%

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