Lemony, Creamy Goodness All In One Bite – This Dreamy Pie Has Got It All!

After much contemplation over how to prepare these, I decided to go with empanadas. There are already so many recipes for lemon cakes and lemon squares or blondies with a lemon touch. I knew I wanted something different so I tried this and it definitely delivered. It was easy, full of flavor and oh so delicious. I knew this would definitely be my afternoon treat from now on and I think after you try it, you will say the same.

 

Check out what our friends over at Shugary Sweets had to say about this:

“flaky, baked hand pies with a sweet lemon filling! Don’t forget the dusting of powdered sugar on top!”

 

Oh yeah, definitely don’t forget that! It just makes these extra special. 🙂

 

 

Ingredients

2 boxes (14.1 oz each) refrigerated Pillsbury pie crust

1 can (15 oz) lemon pie filling (or homemade lemon curd)

1 egg white, beaten

1/2 cup Domino powdered sugar

 

 

Instructions

Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.

Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.

Using a 1 tbsp cookie scoop, drop lemon pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.

Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.

Remove cooked pies from baking sheet and cool completely. Sprinkle generously with powdered sugar and enjoy. These are great refrigerated and served chilled.

 

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Quick Tip: Serve with a scoop of ice cream.

Thanks again to Shugary Sweets for this amazing recipe.

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