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Lemon Pies for One

Lemon Pies for One
While pie is all well and good, it can be a monstrosity to consume with only one or two people. This recipe for mini lemon pies allows you to parcel out more reasonable servings without the mess and fuss of a full-size pie.
  • Yield: 12 mini pies
  • Prep Time: 25 minutes
  • Cook Time: Overnight

Ingredients

  • 1 cup sugar
  • 3 large eggs
  • Finely grated lemon zest
  • 1 cup lemon juice
  • ½ cup (1 stick) unsalted butter, melted
  • 12 store-bought mini graham cracker crusts
  • 1 (3.5-ounce) package lemon pudding mix
  • 1 (8-ounce) container frozen whipped topping, thawed
  • Lemons for garnish
  • Granulated sugar

Directions

  1. In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and well combined. Whisk in the lemon zest, lemon juice, and butter.
  2. Cook in the microwave on full power in 1-minute increments, stirring after each minute, until the lemon curd is thick and coats the back of a spoon.
  3. Strain the curd through a fine-mesh sieve to remove any lumps. Pour the curd into the prepared crusts.
  4. Make the lemon pudding according to the package directions.
  5. Fold in the whipped topping.
  6. Dollop each pie with the pudding–whipped topping mixture.
  7. Refrigerate the pies overnight.
  8. Top with lemon slices and zest. Sprinkle with sugar and slightly torch (optional).
  9. Serve chilled.

Note:

If torching the tops: Using a kitchen blow torch with a medium flame, pass over the topping on the bars, just barely above the surface, working in a circular pattern until the surface turns a light golden brown.

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