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Pink Lemonade Hand Pies

Pink Lemonade Hand Pies. Lemon curd filled hand pies that will delight your taste buds!
Servings: 2 dozen hand pies


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

    For the Lemon Filling:

    • 1 1/2 cup 287 g granulated sugar
    • 3 tablespoons 18 g all-purpose flour
    • 1/4 cup + 1 tablespoon 46 g cornstarch
    • 1/4 teaspoon salt
    • 2 1/4 cups 532 ml milk
    • Juice of 3 pink lemons
    • Zest of 3 Meyer lemons
    • 3 tablespoon 43 g butter
    • 6 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


    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 1/2 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 1/2-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 is used with permission from Page Street Publishing.
    Recipe Source: Pink Lemon Meringue from Easy As Pie Pops by Andrea Smetona
    Recipe notes:
    I could not find pink lemons so I used regular lemons and some food colouring.
    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.