These Pink Lemonade Hand Pies are the perfect bite-sized treats, featuring a flaky crust filled with zesty pink lemonade goodness!

So, today I am obsessed with all things pink lemonade. It's a serious addiction. One that cannot be stopped. I apologize now for the onslaught of pink lemonade posts coming your way.

I want to feel bad but seriously, why should I? It's delightful and zesty, you should be thanking me really. Okay, now that I think about it why aren't you thanking me? Pink lemonade baked goods rock.

They should rule the world. In fact, they should run for prom queen. And win. It would have a little pink slash with little bitty pink lemons all over it. A pink crown adored with pink lemon zest.

What? Too far?

Love would be not be a strong enough word for how I feel about this recipe. It was fantastic. The taste was out of this world. They were a huge hit at my house, and we're not easy to please.

I did encounter a small issue with the recipe. It calls for you to take dry ingredients and mix wet in them. Which is not a big deal usually.

However this recipe uses flour and cornstarch. If you bake, or even cook, with cornstarch or flour you might already know where I'm heading with this one. Mixing cornstarch, and often flour, with wet ingredients without making a slurry of some kind can lead to lumps.

I've run into this problem with lemon curds before. Think about how gravy lumps up. I had chunks of flour and cornstarch in my curd, which is never a good thing.

So, I would recommend you take the ¼ cup of milk and toss it in a mason jar with the corn starch, slap a lid on that bad boy, shake it, then add it in. I'd do the same thing with the flour. I had to sieve my curd to get the lumps out. If you don't make the slurry then be sure to whisk the ever-loving heck out of the ingredients as you add them.

You are going to love these pie pops/hand pies. If you want to put a stick in them no judgement. They are super cute with sticks, fun for parties and events.

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5 from 3 votes

Pink Lemonade Hand Pies

These Pink Lemonade Hand Pies are the perfect bite-sized treats, featuring a flaky crust filled with zesty pink lemonade goodness!

Course Dessert, Snack

Cuisine American

Keyword pink lemonade hand pies

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 143kcal

Ingredients

For the crust: 4 unbaked store-bought pie dough or homemade 9 inch (23 cm) diameter piecrusts

For the Lemon Filling:

1 ½ cup granulated sugar
3 tablespoons all-purpose flour
¼ cup cornstarch + 1 tablespoon
¼ teaspoon salt
2 ¼ cups milk
Juice from 3 lemons
Zest from 3 lemons
3 tablespoon butter
6 large large egg yolks reserve some the whites for brushing over the tops of pies

For theFinishing Touches:

1 large egg white beaten, for brushing the tops of pies
Confectioners' sugar for dusting

US Customary - Metric

Instructions

For the Filling:

In a medium sized saucepan, combine the granulated sugar, flour. cornstarch, and salt. Stir in the milk, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil. Stir in the butter.
Beat the egg yolks in a large bowl. Gradually whisk ½ cup (188 ml) of the hot lemon mixture into the beaten eggs. Whisk the egg mixture back into the sugar mixture in the saucepan and lower the heat to medium-low, for 10 to 15 minutes, until thickened.
Remove from the heat and allow to cool to room temperature. Refrigerate the mixture for at least 4 hours, until firm.

For the assembly of the pie pops:

Preheat the oven to 375 degrees F (190 C).
Grease and flour a large baking sheet, or line a large baking sheet with parchment.
Flour both sides of your piecrusts, then roll flat with a rolling pin. Using a 3 to 4-inch (7.5 to 10 cm) star-shaped cookie cutter, cut twenty four stars from the dough, twelve for bottoms crust and twelve for the top crust.
Lay out the twelve bottom crusts on the prepared baking sheet. Brush each bottom crust with egg white, using a silicone basting brush.
Dispense a 1 ½-inch (about 4 cm) dollop of lemon filling in the center of each bottom crust. Place a top crust over each bottom crust and press firmly around the sides only, sealing the filling inside.
Seal your edges completely by pressing a fork to make indents around the edges.
Bake on center rack for 15 to 18 minutes. The crust will be nice and golden. Remove from oven, and transfer to a cooling rack.
Sift the confectioners' sugar over top. Allow to cool for 15 minutes before serving.
Serve with a big old pink lemonade smile!

Notes

Recipe adapted from Easy As Pie Pops by Andrea Smetona

Recipe notes:

Depending on the size of your heart cutter the yield will be between 12 - 24 hand pies.

I would seriously mix a slurry for adding the cornstarch and flour. Otherwise you will likely need to sieve or strain your curd.

I made these into hand pies without the sticks. It's just easier for lunches and eating on the go for us.

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find a lot more cake recipes as well.

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Toodles! xx

Comments

Bam's Kitchen

February 23, 2014 at 10:23 am

What a fun little pie. I have never seen hot pink lemon curd- great idea for Valentines Day or any time you just want to do something special for those you care about. Duly noted your suggestion about mixing the dry and wet ingredients., good catch. Take Care, BAM

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