Mini Lemon Pies – super easy and fun Spring dessert with a flaky crust! You are going to love these mini pies!
One can never have enough lemon dessert recipes. That’s my story and I’m sticking to it!
Especially when it’s a mini dessert, which means it’s automatically adorable. Plus there is a shortcut and a serious one at that. For me, when it comes to making pies, the crust is the worst part. I’ll always take a shortcut, as I have yet to master my pie crust. It’s hard to admit it when you are a food blogger on the sweet site, but it’s the truth.
So let me feed my lemon obsession and tell you about these mini pies because you need to make them!
I am obsessed with lemon desserts. I love making them and eating them. Every time I bake with lemons, I always zest them before juicing. I love the scent and the zest has such high concentration of the flavor and I will always find a way to use it. Even though this dessert has a lemon pie filling, I still wanted to use a fresh lemon somehow. I placed freshly grated lemon zest on the whipped cream nest. Perfect garnish and smells amazing!
These lemon pies are so easy to make and so delicious! If you decide to make them for a Spring brunch, an Easter dinner or a get-together – they will be a hit! And it will disappear quickly!
The crust here is my favorite shortcut of late: a crescent roll dough from a tube. Yep! That’s right! I unrolled the crescent roll dough, pinch the seams to make one big piece of dough and cut it into small squares, perfect for a mini muffins pan. Each square is gently pressed down into the muffin cup and then baked and cooled. Once ready, the crust cups are filled with lemon pie filling (of course I used my favorite Lucky Leaf Premium Lemon Pie Filling), topped with a dollop of whipped cream or topping. I swirled the cream forming little nests and garnished each with a small bunch of freshly grated lemon zest. It takes about 25 minutes to make these adorable little pies yet they disappear in 5 seconds flat!