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Mini Lemon Pies
Tiny pies made with puff pastry, filled with lemon curd and whipped cream.
Prep Time
25
minutes
mins
Cook Time
5
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
pies
Servings:
19
mini pies
Calories:
37
kcal
Author:
Anna
Ingredients
1
in
tube of crescent rolls
8 rolls package
1.5
cups
lemon pie filling
1
cup
whipped cream
1
tablespoon
freshly grated lemon zest
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
37
kcal
|
Carbohydrates:
7
g
|
Cholesterol:
5
mg
|
Sodium:
53
mg
|
Potassium:
4
mg
|
Sugar:
6
g
|
Vitamin A:
20
IU
|
Calcium:
3
mg