These Mini Lemon Cream Pies are shaped like daisies and filled with a sweet lemon curd and topped with a lemon cream filling.
It’s the perfect Spring treat!
I knew instantly I wanted to create a simple lemon mousse to fill the pretty pie shells.
But when I got home I had this jar of lemon curd leftover from making my Lemon Burst Cupcakes and I couldn’t resist adding a little bit of that in there too.
To make the cute little pie shells I used a trusty Pillsbury pie crust and a flower cookie cutter. I’m going to say it’s about 3 inches wide, so anything close to that will work.
Lay the pie cut-outs on the back of a mini muffin tin, spaced out so the crusts won’t touch.
I was able to get 24 total mini pie crusts out of the two Pillsbury crusts. You could of course skip this part and just pre bake a single pie crust and fill it with the lemon curd and lemon mousse.
I just love the mini ones, they’re the perfect two-bite dessert!
Once the pie shells are baked and cooled you’ll fill them with a teaspoon of lemon curd and then mix up this simple lemon mousse that’s seriously delicious!
All you need is a box of instant lemon pudding mix, 1 cup of milk and 8oz of thawed cool whip.
Combine the pudding mix with the milk and whisk until smooth.
Add the cool whip and then gently fold it into the lemon pudding.
The color will turn to a pale yellow once it’s all mixed together. It sets up to a nice fluffy texture with a beautiful lemon flavor.
Place a tablespoon of the delicious lemon mousse on top of the lemon curd and Ta-da! You’re all done!
Nothing left to do but enjoy these delicious Mini Lemon Cream Pies.
Just be careful, because they are super addictive.
Once you have one, you won’t want to stop!
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Mini Lemon Cream Pies
Ingredients
- 2 pie crusts, unbaked
- 1/2 cup lemon curd, found by the jams and jelly
- 1 cup milk, cold
- 3.4 oz lemon instant pudding mix
- 8 oz Cool Whip, thawed
Instructions
- Preheat oven to 450 degrees F.
- Use a 3 inch flower or round cookie cutter to punch out as many shapes as you can per pie crust. Roll scraps of dough together and cut out more shapes until you can get 24 total.
- Place pie cut outs on the back of a mini muffin tin, spaced out so the pie shells do not touch. Bake for 8 to 10 minutes or until a light golden brown. Let cool on muffin tin, then carefully twist and pull up to remove.
- Fill each cooled pie shell with a teaspoon of jarred lemon curd.
- In a medium bowl whisk together the cold milk with the lemon pudding mix until smooth. Gently fold in the Cool Whip until fully combined. Place a tablespoon of the lemon mousse on top of each pie shell. Store in fridge until ready to enjoy!
Notes
Nutrition
I made these for Easter and everyone loved them. I didn’t have a mini-muffin tin so I just crimped the crust around the bottoms of the muffin pans I have. They turned out like little mini crust saucers and worked out just fine. I will be making these again! Thanks for a great recipe.
This recipe for lemon tarts is easy to follow and simple to make so perfect for someone with a busy schedule who still wants to have a little something sweet in the house.
Making these for Easter. So easy and really cool. Love lemon. Thanks for all your great recipes.
I will definitely try this, i love lemon
Easy and very good.
I love the ease of this recipe and minimal ingredients! Perfect size also.
Can you substitute oranges for lemons
The recipe calls for lemon curd and lemon jello pudding mix. If you’d like, you can definitely switch it to oranges. I’m not sure if I’ve ever seen an orange curd, but maybe it exists?
These are beyond adorable! Love them!
Thanks Eden! 🙂
These just look so utterly cool. Perfect for when you want to show off to your friends and coworkers!
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Have you tried making them ahead of time? How do they do in the fridge overnight?
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These are adorable!!! I’m really digging the lemon flavor this year, too! 🙂
What is cool whip? I have never seen it. Is it whipped cream?
You can find Cool Whip in the freezer section next to the ice creams and frozen fruit.
Made these for Easter. Husband LOVED them, however, some of the pastry cups fluffed up in the oven making them useless. Any idea why?
Could they be any cuter?!
How do I make lemon curd? Let me know – thanks, amira
Amira, I used the jarred kind (you can find it near the jams and jellies). But if you prefer to make your own, my friend Deborah has a great tutorial on her blog: http://www.tasteandtellblog.com/lemon-curd/ Enjoy!
Im not a big lemon fan, but these do look really cute!
Thanks Stephanie! 🙂
I think these little gems would be terrific with chocolate too. I would use chocolate pudding in place of lemon curd and just put real whipping cream on top. Wow. They would be delish. I love the wee shells and the clever way of making them.
Chocolate sounds lovely! Hope you enjoy them!
I’m a lemon lover too… these are super-cute and a perfect springtime dessert!
Thanks Amy! 🙂