I love lemon pie. What could be cuter than a mini version of a favorite? They are so cute, and individual sizes are perfect for entertaining. I used the small tart pans, here for the perfect single portion.
This is the same recipe I used for my favorite Easy & Creamy Lemon Pie.
Easy & Creamy Lemon Pies
8 mini pies
2 pie dough rounds (I used store bought)
2 cans of sweetened condensed milk
1 cup of lemon juice
6 egg yolks
…
2 cups of whipping cream
1/4 cup of sugar
lemon zest
Preheat oven to 350 degrees.
For the crusts, roll out the 2 store bought rounds so they are slightly thinner. Cut the rounds, so they are big enough to fit in the tart pans (about 1″) bigger than base. Fit them in the disposable tart pans.
For filling, mix together sweetened condensed milk, lemon juice and egg yolks until smooth. Pour filling into shells. Bake for 12 minutes. Let cool. When cool, top with sweetened whipped cream.
To make whipped cream, in a mixer fitted with the whisk attachment, add cold cream and sugar then whip until peaks form.
I piped the whipped cream on top using a disposable pastry bag + starburst tip. Sprinkle with lemon zest and refrigerate.