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Easy Mini Lemon Pies

Mini Lemon Pies

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

Course Dessert
Cuisine American
Keyword pies
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 19 mini pies
Calories 37 kcal
Author Anna


  • 1 in tube of crescent rolls 8 rolls package
  • 1.5 cups lemon pie filling
  • 1 cup whipped cream
  • 1 tbsp freshly grated lemon zest


  1. Preheat the oven to 400 degrees.
  2. Spray the mini muffin pan with a non-stick cooking spray. Set aside.
  3. On a lightly floured surface, unroll the crescent roll dough and press all of the seams together to create one large piece of dough.
  4. Cut the dough into 1,5" to 2" squares.
  5. Place the dough squares into the prepare pan and gently press down to form cups.
  6. Bake the cups for 5 to 7 minutes or until puffed up and golden brown.
  7. Remove from oven and cool completely.
  8. When completely cooled, fill the pie cups with lemon pie filling.
  9. Top each mini pie with a dollop of whipped cream or topping and a pinch of freshly grated lemon zest.
  10. Serve or keep refrigerated until serving.
Nutrition Facts
Mini Lemon Pies
Amount Per Serving
Calories 37
% Daily Value*
Cholesterol 5mg2%
Sodium 53mg2%
Potassium 4mg0%
Carbohydrates 7g2%
Sugar 6g7%
Vitamin A 20IU0%
Calcium 3mg0%
* Percent Daily Values are based on a 2000 calorie diet.