Like everyone else, I had to make a pie…or something like it for “Pi Day” this weekend. Since my parents had been in town for Spring Break, S. and I had eaten out so many times, we knew we couldn’t deal with having a whole pie in the house. Turns out that I had a big ol’ jar of Lemon Curd in the pantry which reminded me of a little thing my grandmother likes to make. These mini “pies” are sweet, simple, and light. They make a lovely little springtime treat and would be precious for a little Easter dessert. Seriously, this one is way too easy, y’all.
[yumprint-recipe id=’10’]
Mini Lemon "Pies"
Ingredients
- Mini Phyllo Cups (or pie crusts tarts, etc.)
- Lemon Curd
- Whipped Cream
Instructions
- If you're using Phyllo Cups, bake according to package directions for extra crisp shells. Cool completely.
- Fill each cup with desired amount of Lemon Curd. (S always says more lemon, less whipped cream!)
- Top with whipped cream and enjoy!
