Pink Lemonade Hand Pies

5 from 3 votes

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

Prep Time10

Cook Time15

Total Time25

Course: Dessert, Snack

Cuisine: American

Keyword: pink lemonade hand pies

Servings:

Calories: 143kcal

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

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.

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!

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.