Creamy Mini Lemon Pies Recipe Is Like Sunshine On a Plate (4 Ingredients) by Jan Mostrom

I love these simple four-ingredient mini lemon pies that are not only so cute, but a lovely one-bite burst of lemony flavor. This mini lemon pies recipe is really easy to create with just a cookie cutter and a few ingredients. And if you are looking for a fun summer project to make with your kids, you can easily get them to participate to create these kid-sized lemon pie treats!

To make these creamy lemon pies you will need just four simple ingredients. Here is your shopping list: premade, refrigerated pie crusts, cream cheese, sweetened condensed milk and lemons for juicing. You will also need a mini muffin tin.

These lemony pies are the perfect tart dessert or snack, especially during the spring and summer months. They look so pretty on a platter, and you get the health benefits of lemons.

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Cuisine: American
Prep Time: 15 minutes plus 1 to 2 hours to chill 
Cook Time: 12 minutes
Total Time: 27 minutes plus time to chill 
Servings: 12

Ingredients

• 2 refrigerated premade pie crusts, softened to room temperature
• 4 ounces full-fat cream cheese, softened to room temperature
• 2/3 cup full-fat sweetened condensed milk
• 1/4 cup lemon juice (fresh is best)

Recipe Notes

• You can make the crusts the filling the day before just keep in the fridge.

• You need to use sweetened condensed milk. This recipe doesn’t work with dairy-free options.

• Use only 100-percent lemon juice. Some lemon juices have additional ingredients that will not work for the filling.

• There will be a bit extra of the filling leftover, so you can make two extra but you will have to use another muffin tin!

• If you don't have a flower cookie cutter, simply cut the dough into rounds with a sharp knife.

• Store the lemon pies in an airtight container in the fridge. 

Here's how to make it: 

1. Grease every other hole in your mini muffin pan, staggering them so you will eventually have two pies on one row and one pie on the other. Preheat the oven to 350 degrees F.
2. Roll out the pie crusts onto a floured surface. Use a flower cookie cutter to cut six flowers from each crust.
   
3. Gently place the dough into the greased muffin holes, making sure to use clean hands to press it into the bottom of the pan and the petals to the top of the pan. Make sure to press the bottoms very well. Use a fork to prick the bottom a few times.
   
4. Bake the crusts for about 11 to 12 minutes, or until the crust is golden brown. Remove and set to the side.
   
5. While the crust cooks, prepare the filling by placing the cream cheese in a mixing bowl and blend on medium speed until its very creamy and light. Add the condensed milk and lemon juice. Mix gently to combine. Place the filling in the refrigerator. When the crusts have cooled a bit spoon the lemon mixture into the crusts. Place the mini pies into the refrigerator to chill for at least 1 to 2 hours.
   
   
   

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