Mini Lemon Pies

Mini Lemon Pies Simple ingredients come together to make the most decadent no bake creamy lemon pies. Filled with a silky lemon curd! Dairy & gluten free.

Spring has sprung!

The best way to celebrate lemons is with a bright lemon curd! This lemon curd pie recipe is made extra simple due to the fact that it makes just 4 mini pies. All you need is 4 cupcake liners, or a greased muffin tin to help shape the pie base. I show you how to use almond flour to make a no bake crust for these lemon curd pies. Pop them into the refrigerator for 20 minutes to firm up while you make the lemon curd.

Difficulty: Beginner Prep Time 20 min Rest Time 40 min Total Time 1 hr
Servings: 4
Best Season: Suitable throughout the year

You Need

For the Pie Filling


Make Pie Shell

    • In a small bowl mix dry ingredients.
    • Add melted coconut oil, mix well. Consistency should be that of sand castle making properties. You don't want this too wet, or oozing with coconut oil. If it is too wet, add more almond flour.
    • Portion your dough into 4 portions. Place in each cupcake liner.
    • Find something to use that will push down the dough and create a little well in the center for the curd to sit in. I used a little spice jar cap that I rubbed with coconut oil. You could always use your fingers. 
    • Put the pie shells in the refrigerator for 20 minutes minimum to firm up. 

Make Lemon Filling

  1. Set Up Double Boiler
    • In a small saucepan, set up in double boiler fashion, add sugar, zest, lemon juice. Stir, over simmering double boiler until sugar is dissolved. 
    A double boiler is a pot with a few inches of water in it. Another pot or bowl is set on top. The top bowl holds the ingredients for the pie filling and heats the top bowl with the steam. There should be space between the top bowl holding the filling and the water in the pot underneath. We use a double boiler to ensure the pie filling doesn't burn on or get scorched by the direct contact with the pan on the burner.
  2. Temper the Eggs
    • Temper the eggs with the sugar & lemon juice mixture, see note below.
    • Remove sugar lemon juice mixture from the heat briefly, while you vigorously whisk and add your beaten tempered egg. 
    • Put pot back in double boiler formation. Whisk constantly, over simmering double boiler. 
    • Continue to whisk, for about 5 minutes or so, until curd becomes thick. You will know it is done when it coats the back of a spoon, or you can run a spoon across the curd and the bottom of the pot remains visible. See photo.
    • Remove from heat, and let cool for about 20 minutes.

    Did you get scrambled egg in your lemon curd? If you don't temper your eggs properly, the egg can 'cook' when it hits the hot liquid and leave you with bits of scrambled egg in your lemon curd! No worries though,  use a wire mesh strainer to remove the egg. It will take some time for the lemon curd to fall through, as it will be thick. Use the back of a spoon to help it through. Or, you can just scoop the bits of scrambled egg out!

    To temper the eggs: This step should not be skipped, and can cause your lemon curd to have bits of scrambled eggs in it if you do (LOL!). Whisk your eggs in a bowl, and while you are whisking, add a teaspoon of your hot liquid. In this case, the hot liquid would be our lemon juice, sugar, zest mixture. This is done before adding the egg to the hot liquid to help bring the temperature of the egg up so that it doesn't "scramble" when added to the hot liquid in the pan. In this recipe, I recommend adding 4 or so teaspoons, one at a time, while vigorously whisking your eggs during the additions of the hot liquid. This will make sure your eggs are warm enough that they won't scramble when you add them to the lemon juice, sugar mixture in on the stove.
Keywords: lemon pie, lemon dessert, lemon curd, gluten free crust, almond crust, lemons
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