Mini Lemon Pies (Lemon Curd Hand Pies)

Last Updated on October 7, 2025 by becky

Featuring a shortcrust pastry exterior, lemon curd filling, and sweet vanilla bean glaze, these mini lemon pies work equally well for breakfast or dessert!

Why Make These Mini Lemon Pies?

In pastry school, one of our early lessons focused on the tarte au citron, a classic French tart with a pâte sucrée (sweet pastry) shell, meringue piping, and lemon curd filling. Because it was an “exam dish” (one of four possible dishes we’d need to replicate in the final examination, without the help of notes) I drilled this recipe over and over again until I could make it in my sleep. Years later, I’m pretty sure I still can!

Although these days I rarely make the full lemon tart, I do love a good lemon curd. Thick, creamy, and perfectly tart, this egg-based lemon spread works for filling macarons and thumbrint cookies; layering into parfaits; spreading on top of scones or toast; or piping into cakes or cupcakes. It also tastes great with Greek yogurt or vanilla ice cream. And of course, it’s the ideal filling for hand pies.

In this recipe, my miniature lemon hand pies capture the flavor profile of a classic tarte au citron—tart lemon curd, flaky pastry, sweet decoration—but require a lot less work. This is especially true if you use store-bought pastry and jarred curd.

These little lemon pies also remind me of the packaged Hostess fruit pies that were once ubiquitous at snack bars and in vending machines. Growing up, my brothers and I were allowed to select a snack after our weekly swimming lesson. Of course, I always chose the lemon pie!

Ingredients for Making Glazed Lemon Hand Pies

To make these glazed lemon hand pies, you’ll need the following ingredients:

• Lemon Curd – You’ll need 160g, which is about 5 2/3 ounces, or 1 1/2 US cups, of lemon curd. You can use my homemade lemon curd recipe, or opt for jarred curd (Bonne Maman makes a good one) if you’re in a hurry.
• Shortcrust Pastry – Instead of starting from scratch, I developed this recipe with store-bought pastry. You’ll need one sheet of shortcrust pastry (or pie crust if you’re in the US) rolled to about 9 x 11 inches.
• Egg – A coat of beaten egg acts as a “glue” to seal the folded pies, and gives the pastry a deep, golden brown color.

• Confectioner’s Sugar – Confectioner’s sugar (or icing sugar, in the UK) makes the sweet, simple glaze.
• Whole Milk – For preparing and adjusting the consistency of the glaze. You can substitute skimmed milk, or use your favorite plant milk, like oat or almond. Even water will work in a pinch.
• Lemon – You’ll need about 1 teaspoon of fresh lemon juice, and 1 teaspoon of lemon zest, finely zested on a Microplane, to flavor the glaze. Save the rest of the fruit for homemade lemonade, or slice and toss it in a citrus simmer pot!

Preparing the Lemon Curd

While you can use store-bought curd for a simple shortcut, I enjoy preparing my own lemon curd from scratch.

A classic lemon curd consists of eggs; sugar; lemon juice and zest; butter; and sometimes, vanilla bean paste. (My recipe includes two whole eggs, plus two egg yolks—I recommend saving the leftover whites to make meringues or macarons!) Lemon curd is  not difficult to make, but remember to combine the hot and cold ingredients gradually, rather than all at once. Add the hot lemon juice to the cold eggs too quickly and you’ll make lemony scrambled eggs, instead of lemon curd.

Some other tips for making homemade curd? Before chilling the curd, stretch a sheet of clingfilm/plastic wrap over the top of the bowl, allowing it to touch the curd. This will prevent a tough “skin” from forming on top. And before filling the pies, whisk briskly to recombine the curd and remove any lumps. You can also “knock back” your curd with a hand mixer or an immersion blender, if you’re feeling lazy.

For recipe, step-by-step instructions, and process photos, please see my post on how to make homemade lemon curd.

Glazing the Mini Lemon Pies

To glaze the pies, begin by lining a large tray with clingfilm, parchment, or wax paper, then sit a wire cooling rack on top. Use a pastry brush to coat the pastries with glaze, allowing any excess to drip down the sides. (The lined tray makes for easy cleanup—after glazing, simply gather and dispose of the clingfilm or parchment, no need to wash the tray!)

Allow the pies to sit, uncovered, until the glaze sets. As it dries, it will transform from a sticky liquid into a sweet, crackly, crunchy coating that pairs perfectly with the flaky pastry and tart lemon filling.

Lemon Hand Pie Recipe Tips and Tricks

• Go glazeless. If desired, you can skip the glaze and sprinkle the egg-washed, unbaked pastries with Demerara sugar or Sugar in the Raw instead.
• Don’t worry if the tray looks too crowded. You’ll free up plenty of space once you fold the pastry discs in half.
• Don’t use too much curd. Though tempting, resist the urge to overfill the pies. Allow a 1-2 inch border around the outer edge of each disc, or you’ll find it difficult to seal the pies.
• Keep it rustic. Try to thoroughly seal the edges, but don’t worry if a little curd leaks out while baking. (Hand pies are meant to be rustic, so leaks and bubbles add to the charm!) If too much curd leaks during the baking process, simply serve your pies with a bowl of extra lemon curd on the side for dipping.
• Switch things up. If you don’t like lemon, fill your pies with grapefruit curd or orange curd instead.

Make-Ahead and Storage Suggestions

Lemon hand pies are best enjoyed on the day they are made.

Unglazed hand pies can be wrapped in foil and frozen for up to three months. I do not suggest freezing glazed lemon pies; the glaze will turn damp and sticky as the pies thaw.

Other turnover and hand pie recipes you might enjoy:

Nectarine Turnovers
Mixed Berry Hand Pies
Chaussons aux Pommes (Apple Turnovers)
Strawberry Hand Pies
Peach Hand Pies with Blueberries and Walnuts
Cranberry Apple Hand Pies

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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