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Mini Lemon Petal Pies

12 INGREDIENTS • 17 STEPS • 2HRS 45MINS

Mini Lemon Petal Pies

Recipe

5.0

2 ratings
Delight in the whimsical charm of our Mini Lemon Petal Pies, where flaky crusts and sunny lemon filling meet, all infused with the goodness of Farmhouse Eggs®, promising a delightful dessert experience.
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Delight in the whimsical charm of our Mini Lemon Petal Pies, where flaky crusts and sunny lemon filling meet, all infused with the goodness of Farmhouse Eggs®, promising a delightful dessert experience.
author_avatar
Farmhouse Eggs
FARMHOUSE EGGS® come from cage-free hens fed a wholesome diet of grains and fresh drinking water.

2HRS 45MINS

Total Time

$1.06

Cost Per Serving

Ingredients

Servings
12
us / metric
Large Egg
4
Large Eggs
yolks only
Granulated Sugar
135 g
Granulated Sugar
Corn Starch
3 Tbsp
Corn Starch
Lemon
1 1/2 Tbsp
Zested Lemons
Lemon Juice
80 mL
Freshly Squeezed Lemon Juice
Unsalted Butter
2 Tbsp
Unsalted Butter
All-Purpose Flour
310 g
All-Purpose Flour
spoon and leveled
Salt
1 tsp
Salt
Unsalted Butter
85 g
Unsalted Butter, chilled, cubed
Vegetable Shortening
155 g
Vegetable Shortening, chilled
Water
120 mL
Ice Cold Water
Powdered Confectioners Sugar
55 g
Powdered Confectioners Sugar

Nutrition Per Serving

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Calories
376
Fat
22.4 g
Protein
5.0 g
Carbs
37.7 g
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Farmhouse Eggs
FARMHOUSE EGGS® come from cage-free hens fed a wholesome diet of grains and fresh drinking water.

Cooking Instructions

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step 1
Using a pastry cutter, cut the Unsalted Butter (85 g) and Vegetable Shortening (155 g) in a bowl with All-Purpose Flour (310 g) and Salt (1 tsp) until it resembles a coarse meal. A few big bits are ok!
step 2
Add cold Water (120 mL) 1 tablespoon at a time, and stir with a wooden spoon to incorporate. You may not need the full 1/2 cup water, so add by tablespoons until Do not add any more water than you need to. The dough should start to clump, and you can begin to collect it and roll into a ball. Place the pie dough on a floured work surface and knead for a minute until flour is incorporated and the dough forms a slightly sticky ball.
step 3
Divide the dough into two balls and flatten it into disks.
step 4
Cover each disk tightly in plastic wrap and refrigerate for 2 hours. Lightly spray two mini muffin tins with nonstick cooking spray and set aside.
step 5
Preheat the oven to 325 degrees F (160 degrees C) and make sure the rack is in the middle of your oven.
step 6
Using one crust at a time, roll on a lightly floured work surface until about 1/4 to 1/8 inch thick.
step 7
Using a flower cookie cutter, cut out as many flowers as possible, re-rolling and cutting. Press the flowers gently into a muffin tin and let petals drape over top, so just a small section of the flower sits in a muffin tin (creating a well).
step 8
Place the muffin tins in the refrigerator to chill for about 15 minutes.

Remove the muffin tins from the refrigerator and prick the bottoms of the shells with a fork. Place a mini muffin liner filled with beans in each muffin cup.
step 9
Bake the shells for 20 minutes, or until just barely brown. Let cool for 5 minutes, remove cups of beans.
step 10
Repeat with the remaining dough.
step 11
For the lemon curd, place the Egg Yolks (4) in a bowl and set aside. Whisk together the Granulated Sugar (135 g) and Corn Starch (3 Tbsp) in a medium saucepan.
step 12
Whisk in 1 cup of water and heat boil over medium heat, stirring often until mixture starts to thicken.
step 13
Add a ladleful of the hot sugar mixture to your egg yolks, whisking to incorporate. Next, pour the yolk mixture into the saucepan and continue whisking until well combined. Reduce the heat to low, and continue whisking for 1 minute.
step 14
Remove from the heat and add the Lemon Zest (1 1/2 Tbsp), Lemon Juice (80 mL), and Unsalted Butter (2 Tbsp) and whisk until combined.
step 15
Chill until slightly thickened.
step 16
Place the lemon curd in a piping bag with a medium or large round tip. Pipe into the cooled pie shells.
step 17
Top with Powdered Confectioners Sugar (55 g) using a sifter or fine mesh strainer.
step 17 Top with Powdered Confectioners Sugar (55 g) using a sifter or fine mesh strainer.
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