Mini Lemon Pies

Author: Anna

Tiny pies made with puff pastry, filled with lemon curd and whipped cream.

5 from 5 votes

Prep Time 25

Cook Time 5

Total Time 30

Course Dessert

Cuisine American

Servings mini pies

Calories 37 kcal

Preheat the oven to 400 degrees.
Spray the mini muffin pan with a non-stick cooking spray. Set aside.
On a lightly floured surface, unroll the crescent roll dough and press all of the seams together to create one large piece of dough.
Cut the dough into 1,5" to 2" squares.
Place the dough squares into the prepare pan and gently press down to form cups.
Bake the cups for 5 to 7 minutes or until puffed up and golden brown.
Remove from oven and cool completely.
When completely cooled, fill the pie cups with lemon pie filling.
Top each mini pie with a dollop of whipped cream or topping and a pinch of freshly grated lemon zest.
Serve or keep refrigerated until serving.

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