As you can probably tell from my various recipes, I really like lemon. Lemon cupcakes, lemon bars, lemon cookies…basically, if it has lemon in it I’ll try it! In honor of national pi(e) day I made these mini lemon chess pies. Unfortunately I missed the actual day by a month, but eh. *shrugs shoulders* Every day is pie day, right?!
Mmmmmmmmm. These mini pies are on point. Perfectly a mix of tangy and sweet, with a flaky and soft crust that melts in your mouth! Seriously, these little yummies were gone within minutes. I maybe should’ve made more? 😉
The crust recipe is adapted from Pampered Chef and I will probably never use another crust recipe again, because this one is PERFECT. It has the right texture and it’s quick and easy to make. Yum. The lemon filling recipe is adapted from Crazy for Crust…love her site!
Mini Lemon Chess Pies
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/4 cup solid coconut oil
- 3 TB cold butter
- 2-4 TB ice-cold water
- 1/4 cup butter melted
- 3/4 cups granulated sugar
- 3 large eggs
- 1/4 teaspoon salt
- 1 TB lemon zest from 1 large lemon or 2 small
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 1/4 cup evaporated milk
- 1 TB all purpose flour
- Powdered sugar for topping optional
- Combine flour and salt in large bowl; mix well. Cut coconut oil and butter into flour mixture using a pastry blender or fork until oil and butter resemble the size of small peas. Sprinkle 1 tablespoon of water over flour mixture; gently toss with a fork. Repeat until mixture is moist enough to form a ball.
- Gather pastry into a ball; flatten to 1/2-inch thickness. Cover; refrigerate dough 30 minutes.
- In the meantime, preheat oven to 350°F. Spray 2 mini muffin pans with cooking spray.
- Unroll your pie crusts and cut 2.5-inch circles with a cookie cutter or jar. Press each carefully into each mini muffin cavity. Re-roll dough as needed and chill until filling is ready.
- Whisk melted butter and sugar until smooth, then whisk in eggs until the mixture is a rich yellow, about 30 seconds. Whisk in the salt, lemon zest, vanilla, lemon juice, evaporated milk, and flour (one at a time) mixing until smooth.
- Fill each pie crust with 1 tablespoon of filling. You will have some filling left over (I usually just put mine in some creme brûlée cups and cook them on the side).
- Bake pies for 17-20 minutes until the tops are no longer wet. The crust will just be very lightly brown. Cool pies completely before removing from pans. They should pop out easily with a knife. Dust with powdered sugar before serving, if desired!