Mini Meyer Lemon Pies #SundaySupper

Mini Meyer Lemon Pies

Have I told you how much I love Meyer Lemons?

I do…

I really, really do…

They are natures little miracle.

I realize that’s pushing the envelope a bit, but seriously have you ever tried them?

Like nature’s candy. 

Sweet yet tart, I’m not even sure how that’s possible, but it’s totally true when it comes to meyer lemons.

I was on a meyer lemon kick awhile ago, then it crossed over into a serious obsession. I found a couple of bags in Toronto while visiting Izz from Crumb. Then hubs picked up a couple of bags on his way home from being out-of-town. Then hubs found 3 more bags at a local market in the city. He’s feeding my obsession. Never a good thing.

It did however fit right in with this week’s Sunday Supper theme, which is Citrus. I love all things citrus. Honestly I can scarf three oranges during a flick. Some people scarf popcorn, Kim scarfs oranges, one right after another. I love satsumas, the ultimate orange in my book. But honestly I’ll eat any orange. Or use any type of lemon in a recipe. I love grapefruit too, although I don’t eat them that often. I tend to think of grapefruit as a morning thing, and you all know me and breakfast don’t get along very well. Unless there’s Mini Meyer Lemon Pies in the house. Then it’s dessert for breakfast for days. Or until the Meyer Lemon Pies are all gone. It’s how I roll.

Mini Meyer Lemon Pies

Mini Meyer Lemon Pies #SundaySupper
 
Prep time
Cook time
Total time
 
Simple mini meyer lemon pie recipe using home-made meyer lemon curd.
Serves: 12 mini meyer lemon pies
Ingredients
  • 5 large egg yolks
  • Zest and juice of 4 meyer lemons
  • 2 cups of sugar
  • ½ cup butter, cut into small pieces
  • 12 pre-packaged mini pie shells, cooked according to directions (you can make your own but I was lazy this weekend)
For the Whipping Cream:
  • ½ cup cold heavy cream
  • 2 tablespoons confectioners sugar
Instructions
  1. In a large saucepan, combine the ingredients and cook over a medium low heat.
  2. Cook until the mixture starts to boil (not a hard boil, go easy so you don't burn it), then continue to cook for about 4 to 5 minutes, whisking constantly as the mixture thickens.
  3. Once the mixture can coat the back of the spoon, remove from heat, continue to whisk to make sure the mixture is smooth.
  4. Strain the curd into a bowl or glass jar.
  5. Pour into prepared mini pie shells.
  6. Pop in the fridge to allow the curd to set up.
  7. Top with whipping cream. (I hate meringue)
  8. Serve with a big old Meyer Lemon smile!
To make the whipping cream, pop your bowl, whisk and measuring cup in the freezer for about 15 to 30 minutes, remove, then pour ingredients into the cold mixing bowl, and whip on low until combined then turn on high and mix until fluffy.
Notes
Curd Recipe Source: BakeWise Cookbook by Shirley O. Corriher

The recipe recommends using a double boiler. I tried the double boiler method and felt like it wasn't cooking the curd enough, the sugar was not dissolving, and it took a long time to thicken. So I took my chances and did the curd right on direct heat. If you are new to baking I would say try the double boiler method, it just takes longer (appr. 30 mins) to have the water boil, the curd cook, and the curd to thicken. If you feel pretty comfortable in the kitchen try the direct heat method. It's my personal preference.

Curd can be stored in the fridge for up to 2 weeks.

Regular lemons can be used as a substitute in this recipe!
Nutrition Information
Serving size: 1 to 2 mini pies

Mini Meyer Lemon Pies

Make sure you stop by all the Sunday Supper crew’s posts to see what they whipped up for you. You will love every single recipe. Thanks to our fearless leader, Isabel of Family Foodie. Also a huge thank you to our hostess this week, Jen of Juanita’s Cocina.

Better with Citrus Breakfasts:

Big On Citrus Breads & Condiments:

Make You Pucker Salads, Sides, & Main Dishes:

Sour Citrusy Sweets & Desserts:

Sour Sips & Drinks:

Join the #SundaySupper conversation on Twitter today to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

I love Meyer Lemons so much I’ll be having 2 straight weeks of Meyer Lemon Recipes. It’s Meyer Lemon Madness from Sunday April 7th to Saturday April 20th. I can’t wait to share lots of wonderful lemony recipes with you.

Hoppy Easter Everyone!

Toodles and smoochies! xx

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Comments

    • Kim Bee says

      Happy Easter to you too Jennifer. Hope you had a lovely day.

      Thanks so much. It’s super easy. You just have to whisk your little heart out. And watch the heat. So good and worth the effort.

  1. says

    I’m with you. Love Meyer lemons. Even have a tree….Can’t get the blessed thing to produce….Have only harvested three in three years….Must remedy that and must make this curd!

    • Kim Bee says

      How old is it Debra? They don’t produce fruit until about year 7 I think. I want a mini one. Would love to have my own lemon tree.

      • says

        It is about 4-5 years old, but I swear we have gotten three lemons off it before. (But, come to think of it, that might have been another tree that I killed!) :)

    • Kim Bee says

      Thanks lady.

      Lol, you and hubs too. He loves it. Sometimes I make it and sometimes I don’t. This time I was all about me. Cuz you know, it should always be all about me.

  2. says

    I love lemon so you know I’d love these! I’m a real citrus freak too. I never use a double boiler any more – it takes way too long. I just lift the pot off the stove from time to time if things get to hot (in an extreme case you can dip it some cold water to cool things off in a hurry). Good to see the return of the Meyer lemons. 😉 And good stuff – thanks.

    • Kim Bee says

      Thanks John. I know right, I tried the double boiler method and it just drove me mad. I’m not super patient. Love the cold water tip. You smart dude you!

      It’s going to meyer madness soon. I cannot wait. Love cooking and baking with them.

    • Kim Bee says

      Lol, I would never miss a citrus event. You know me well. I have a serious enabler here, hubs is awesome at finding them cuz they are super hard to find here.

      Hello my name is Kim and I’m addicted to meyer lemons. Lol.

      Hoppy Easter!

  3. says

    Wow Kim! What pretty little pies. I really do need to make meyer lemon curd. It’s something I haven’t tackled yet. (Well, any curd for that matter).

    • Kim Bee says

      Thanks so much Renee. You must make some. It’s so yummy. I double batched so I could whip up something else this week. It’s like a sickness at this point. Lol!

  4. Diana @GourmetDrizzles says

    These are perfection! And love that your husband brought you even more- how sweet! Thanks for sharing this great recipe.

    • Kim Bee says

      Thanks Diana. He is so good at finding them. Everywhere I check they are out. He seems to have the knack. Thanks for visiting.

    • Kim Bee says

      Thanks Paula. They are super hard to come by. My hubs seems to have the knack. We scoured like 8 stores before he found more. He works out of town and they seem a tad easier to find there. Maybe once every 2 or 4 visits to the store. So when we see them we buy hordes, it’s crazy. I have one bag left and trying to find a few more before they are gone. Lol!

  5. says

    These little pies are not only adorable but they really are tempting me right now. I have a half case of lemons needing to be used and I cannot decide what to do with them! This lemon curd sounds appealing because I can imagine the creamy texture and the tart lemon with the sweetness of the sugar.

    • Kim Bee says

      Thanks Dionne. I keep seeing cases at Costco, always regular lemons. I wish they’d get cases of meyers for me though, lol. This is a lovely curd recipe. Just love the stuff. So yummy. Hope you guys had a wonderful holiday weekend.

  6. Bam's Kitchen says

    This is such a fun little round up as I love lemon desserts. Your little Meyer lemon pies are adorable and I agree these could be the breakfast of champions, well until they are all gone. Have a super weekend.

    • Kim Bee says

      Thank you. I just love lemon recipes, any citrus really. I am telling you it would make an ideal breakfast. Hope you had a lovely holiday weekend.

  7. says

    What gorgeous mini pies….I could just keep on popping these in my mouth till they’re gone! I haven’t done a thing with meyer lemons this year….better get a move on. Happy Easter!!!! xx

  8. says

    Love these mini pies but I never seem to find meyer lemons in my local stores :( Looks like I’m really missing out!Your filling looks and sounds amazing!

  9. says

    Those are precious! And I mean that in the best way. I saw Meyer lemons just once at a grocery store here in Dubai but I couldn’t bring myself to pay the ridiculous price, so I held the small bag for a few tender moments and put it back. Someday I will have them and someday I will make this!

  10. says

    Ok, I NEED to find a meyer lemon! I’ve never had one before – crazy, right?! I love citrus – I eat an orange everyday and I always have at least ten lemons in my fridge. You never know when the mood strikes to make lemon curd or cake or muffins or cookies or bars…the list is endless! These little pies look incredibly delicious, Kim. I would’ve used pre-made tart shells too – as IF I could ever make them that perfectly! I hope you had a wonderful Easter weekend!

  11. says

    These look delicious! I feel as if they’d be a perfect dessert with afternoon tea! I’ve been on a citrus kick too, but my obsession is blood oranges–I’m not a big citrus fan, so I can’t believe how good they are!

  12. says

    That’s not pushing it at all, they are nature’s little miracle! Ha, meyer lemons are the best & meyer lemon curd is even better :) These mini pies are adorable, Kim!

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