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Easy Lemon Curd Hand Pies Recipe

Easy Lemon Curd Hand Pies

These easy lemon curd hand pies use prepared pie crust and thick chilled lemon curd for a quick, flaky dessert. Eight individual pastries bake until golden and can be finished with coarse sugar or a lemon glaze.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Hand Pies
  • 2 crusts, about 14–16 ounces total Refrigerated 9-inch pie crusts
  • 3/4 to 1 cup Thick chilled lemon curd
Egg Wash
  • 1 egg Large egg
  • 1 tablespoon Water
Topping
  • 1 tablespoon, optional Coarse sugar
Optional Glaze
  • 1/2 cup Powdered sugar
  • 1–2 teaspoons Lemon juice or milk

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Unroll the two pie crusts on a lightly floured surface. Cut eight 3 1/2- to 4-inch rounds, rerolling scraps once if needed.
  3. Place about 1 tablespoon of chilled lemon curd in the center of each round, leaving a 1/2-inch border.
  4. Lightly brush the border with water, fold each round into a half-moon, press firmly to seal, and crimp the edge with a fork.
  5. Transfer the shaped pies to the lined baking sheet and refrigerate for 15–20 minutes.
  6. Whisk the egg with 1 tablespoon water. Brush the tops, cut one or two small vents in each pie, and sprinkle with coarse sugar if desired.
  7. Bake for 15–18 minutes, until puffed and golden brown. Cool for at least 10 minutes before serving.
  8. For the optional glaze, stir powdered sugar with enough lemon juice or milk to make a thick drizzle, then apply it after the pies have cooled.

Notes

Use thick, chilled lemon curd and do not overfill the rounds. Refrigerate the baked pies if holding them for more than a few hours.