Lemon curd is custard gold. It is so good and there is so much to do with it. I thought it might be good in a pie. But instead of making one traditionally sized pie, I decided to make 8 mini versions. That way everyone could have their own whole pie (or two) to themselves and I wouldn’t have to worry about slicing up a pie.
Meyer Lemon Curd
The first step is to make the lemon curd. I used Alton Brown’s recipe and it came out great. I of course used meyer lemons instead of the boring old regular type. You can buy already made lemon curd, but what fun would that be.
For the Pie Crust
I started with a basic pie dough recipe. You can use your favorite. I like one made by Tyler Florence. It has never done me wrong and it easy to put together, without needing to dirty my food processor. His recipe makes enough dough for a top and bottom, so in this case, I just used half the dough.
I rolled the dough out and cut it into pieces so that it would fit into a muffin pan that I added some cooking spray to. Don’t worry about being perfect. If you need to add some extra pieces to make it fit, go right ahead. I got 8 mini pie crusts from half of my dough. Once you have all your pie crusts ready, grab a fork and dock the dough, so that some steam can escape. I then baked my mini pies, empty in the oven at 350 degrees until they were browned about 15-20 minutes. Let cool before carefully removing them from the pan.
While your pie crusts are cooling, it’s time to make up some homemade whipped cream. I just used 1 cup of heavy cream that I added about 3 tablespoons of sugar. You simply use a stand or hand mixer to beat the cream until it’s the texture you desire. It’s simple to do. It’s best to keep everything as cold as possible, so I recommend putting your paddles or beaters and a bowl in the freezer before hand.
So now that you have all your parts, scoop some lemon curd into each pie crust. Topping it with the whipped cream. For a pretty presentation, put the cream into a pipping bag or a plastic bag with a whole cut it it, attach a pipping tip and pip the cream on top of the curd. For some last finishing touches add a bit of lemon zest on top, along with a slice of lemon.