The BEST Lemon Hand Pies Recipe
Introduction
These Lemon Hand Pies are a delightful treat, combining flaky crust with a tangy, sweet lemon filling. Perfect for a quick dessert or a special snack, they bring bright citrus flavor in a convenient handheld form.
Ingredients
- 2 boxes (14.1 ounces each) refrigerated pie crust
- 1 can (15 ounces) lemon pie filling (or homemade lemon curd)
- 1 egg white, beaten (save the yolk to brush the pie crust edges)
- ½ cup powdered sugar, optional
Instructions
- Step 1: Preheat your oven to 425°F. Remove the pie crusts from their packages and let them come to room temperature while preparing the filling.
- Step 2: Unroll the pie crusts and cut six 4-inch circles from each using a biscuit cutter. Re-roll scraps if needed to get the last circles.
- Step 3: Using a 1-tablespoon cookie scoop, place lemon pie filling in the center of each crust circle. Brush the edges with water or beaten egg yolk.
- Step 4: Fold the circles in half and pinch the edges firmly. Fold the pinched edges over and press with a fork’s tines to seal. Poke each hand pie once with a fork to prevent bursting.
- Step 5: Beat the egg white until frothy and brush it over the tops of all the hand pies.
- Step 6: Arrange the pies 1 inch apart on a parchment-lined baking sheet and bake for about 15 minutes or until golden brown.
- Step 7: Remove from the oven and let cool completely. Sprinkle generously with powdered sugar before serving.
Tips & Variations
- For a fresh twist, try making your own homemade lemon curd as filling.
- Brush edges with egg yolk instead of water for a richer crust color.
- Swap refrigerated crust for a homemade pie crust if you prefer a more buttery texture.
- Chill the pies before serving to enhance flavor and texture, though they’re delicious warm too.
Storage
Store hand pies in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or at room temperature. To reheat, warm gently in an oven at 350°F for 5-7 minutes to refresh their crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade lemon curd instead of canned lemon pie filling?
Yes, homemade lemon curd works wonderfully and provides a fresh, vibrant flavor. Be sure it’s thick enough to hold shape inside the pies.
Can these hand pies be frozen?
Yes, you can freeze the baked hand pies. Let them cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
PrintThe BEST Lemon Hand Pies Recipe
These delightful Lemon Hand Pies feature a flaky, buttery crust filled with tangy lemon pie filling, baked to golden perfection and dusted with powdered sugar. Perfect as a handheld treat for breakfast, dessert, or a refreshing snack, they offer a wonderful balance of sweet and tart flavors with a crisp, tender crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 hand pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 2 boxes (14.1 ounce each) refrigerated pie crust
Filling
- 1 can (15 ounce) lemon pie filling (or homemade lemon curd)
Egg Wash & Topping
- 1 egg white, beaten (save the yolk to brush the pie crust edges)
- ½ cup powdered sugar, optional
Instructions
- Preheat and Prepare Crust: Preheat your oven to 425°F (220°C). Remove the refrigerated pie crusts from their packaging and allow them to come to room temperature to make them easier to work with.
- Cut Circles: Unroll the pie crusts and use a 4-inch biscuit cutter to cut 6 circles from each crust. If you don’t get six from a single roll, re-roll the scraps gently to make additional circles.
- Fill and Seal: Using a 1 tablespoon cookie scoop, drop lemon pie filling into the center of each crust circle. Lightly brush the edges of each circle with water or the saved egg yolk to help seal. Fold each circle in half, then pinch the edges together completely. Fold the pinched edges over and press down with the tines of a fork to create a decorative seal. Poke each hand pie once with a fork to prevent bursting during baking.
- Brush Egg White: Beat the egg white until frothy and brush it generously over the tops of each hand pie to give them a lovely golden finish when baked.
- Bake: Arrange the hand pies on a baking sheet lined with parchment paper, spacing them about 1 inch apart. Bake for approximately 15 minutes or until the pies are beautifully browned and crisp.
- Cool and Serve: Remove the hand pies from the oven and let them cool completely on a wire rack. Once cooled, dust generously with powdered sugar for a sweet finishing touch. These pies can be served immediately or refrigerated and enjoyed chilled.
Notes
- You can substitute store-bought lemon pie filling with homemade lemon curd for a fresher taste.
- Chilling the baked hand pies before serving enhances the flavors and texture but they’re delicious warm if you prefer.
- If you have extra time, try making your own homemade pie crust instead of using refrigerated crusts for an even flakier pastry.
- Store any leftover hand pies in the refrigerator for up to 3 days to maintain freshness and flavor.
Keywords: lemon hand pies, lemon pie filling, handheld dessert, flaky pie crust, easy lemon pies, baked hand pies, lemon curd hand pies
