Filled with a perfectly sweet and tangy lemon curd and finished with a sprinkling of sugar, Baked Lemon Hand Pies are adorable, yummy, and super easy to make.
My church throws baby showers the way I imagine a well-trained military unit conducts missions.
From the food sign-up list to the decorating to the gift-opening, every aspect of the shower is planned for and anticipated. J and I were the lucky recipients of a shower when we were pregnant with Q; she was our third baby, but our first as members of our church in Mississippi, so our church family celebrated with us. I don’t remember exactly what food was served (sausage balls were likely involved), but I can guarantee I went back for second (and probably wanted to go back for thirds).
We’ve thrown a few showers since then, and every time I volunteer to bring something sweet. Triple Chocolate Cupcakes and Chocolate Peanut Butter Cupcakes were both shared at a church baby shower, and I made Oreo Cupcakes for a joint shower thrown for us at school (I made Strawberry Limeade Cupcakes for the shower first before discovering I had the day wrong…). Most recently, I made Strawberry-Filled Vanilla Cupcakes for a coworker’s shower.
There’s a clear cupcake trend there, but today, for a virtual baby shower honoring Madison from A Joyfully Mad Kitchen, I’m sharing these Baked Lemon Hand Pies instead. They’re super easy to make, and the bright citrus flavor pairs perfectly with the hint of crunch from the sugar sprinkled on top. Anything individually sized like these pies is adorable, but throw in delicious, too? They’re irresistible.
Baked Lemon Hand Pies
1 frozen (or fresh) pie crusts
1/2 cup lemon curd
splash of water
1 tbs sugar
Thaw pie crusts according to package instructions (or, if using homemade, prepare your own). Preheat oven to 350 degrees. Unroll/roll out pie crusts to a 9 to 10 inch diameter. Using a 2 1/2 inch round cookie cutter, cut circles in the dough. Place circles as close together as possible to maximize dough; you should get about 16 circles. Gather scraps, form them into a ball, roll it out, and cut more circles. Repeat this until you have 24 circles. It’ll be a stretch, and the last few circles will be pretty thin, but you can make it.
Place 12 of the circles on a parchment-lined baking sheet. Add a dollop of lemon curd to the center of each circle, about 1 1/2 – 2 teaspoons. Cover the lemon curd with another circle of dough and use a fork or the handle of a paring knife (that’s what I used in the photos used here) to seal the edges.
In a small bowl, beat together the egg and the water. Use a pastry brush to slather each pie with egg wash, and then use a knife to cut an “x” into the top of each hand pie. Sprinkle pies with sugar. Bake for 13-16 minutes, or until crusts are golden. Transfer to baked pies to a cooling rack and serve warm or at room temperature.
- This recipe comes together very quickly if you choose to use store-bought pie crust and lemon curd, but making your own takes it over the top!
Other Recipes You May Like
MORE BABY SHOWER RECIPES!
There are a few other great recipes at Madison’s shower! Don’t wait until the next baby shower to make these recipes; make them soon!
Raspberry Shortcake Biscuits from The Speckled Palate
Lavender Curd Filled Donuts from Cake ‘n Knife
Strawberry Bellinis from Off the Eaten Path
Chocolate Chip Snack Cake from A Savory Feast