GINGER-LEMON CURD PETITE PIES

Ginger-Lemon Curd Petite Pies image

This picture-perfect mini pies recipe is a fun twist on traditional ginger-lemon pie that's guaranteed to wow all of your party guests.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 16

Number Of Ingredients 8

Ingredients

1/2 cup granulated sugar
1 tablespoon cornstarch
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 eggs, slightly beaten
1 tablespoon finely chopped crystallized ginger
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Powdered sugar

Steps:

In 1-quart saucepan, mix granulated sugar and cornstarch. Stir in lemon peel, lemon juice, eggs and ginger with whisk until blended. Cook over medium heat about 2 minutes, stirring constantly, until mixture thickens and boils. Remove from heat; pour into medium bowl. Cover with plastic wrap; refrigerate 30 minutes or until completely cool.
Meanwhile, heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper. On lightly floured surface, roll 1 pie crust to 1/8-inch thickness. With 3-inch round cookie cutter, cut out 16 rounds (you may need to reroll scraps to get 16 rounds). Place on cookie sheet. With fork, poke holes all over rounds. Repeat with second pie crust-except don't poke with fork. With 1 1/2-inch heart-shaped cookie cutter, cut out flower or heart from center of second batch of rounds. Place on cookie sheet.
Bake 8 to 10 minutes or until golden brown. Remove from cookie sheets to cooling racks; cool completely.
To serve, place 1 plain pastry round in each of 16 jumbo paper baking cups. Top each with about 1 tablespoon lemon curd. Sprinkle powdered sugar over rounds with flower or heart cutouts; place 1 round over lemon curd in each cup.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Pie, Sodium 140 mg, Sugar 7 g, TransFat 0 g