Raspberry Lemon Curd Mini Pies

Lemon Curd Pie

A fruity little treat just in time for Easter. Each Raspberry Lemon Curd Pie is filled with tangy lemon curd and topped with toasted marshmallow. These little lemon curd pies are just right for sharing and wrapping up in Easter baskets.

Don’t ya just love Easter?

Everything seems fresh and new, full of possibilities. Children with floral frocks, or shorts with suspenders, running through newly-sprouted grass, colorful eggs delicately scattered about. Sigh…

When I was little, we even wore bonnets. If only I could talk my daughter into that!

Easter makes me think to fresh produce and spring berries. Alas, here in the mountains, our berry crop is never ready when Easter arrives. I always have to make due with other fruity flavors, just a little longer.

Raspberry Thumbprint CookiesPastel Spring Dishes from Villeroy & Boch.

I’ve been craving my favorite cookie recipe and I wanted to incorporate it into an Easter treat. I decided to turn it into Raspberry Thumbprint Cookies using Chambord.

But it wasn’t enough. In spring, a time when tiny buds burst through the soil, and fuzzy baby animals come into the world, cuteness matters.

So much so, that I thought my raspberry thumbprint cookies needed a makeover.

Today I give you mini raspberry lemon curd pies! That’s right, the crust is the cookie, the filling is lemon curd, and the creamy topping is marshmallow fluff.

Even if you don’t particularly enjoy marshmallows, there is something awfully cute and appealing about marshmallow fluff. Admit it; just saying the name “marshmallow fluff” will make you smile.

Lemon Curd Pies

Each lemon curd pie is baked in a mini muffin tin, then filled with a scant amount of lemon curd while it’s still warm. I piped marshmallow fluff on top and placed them under the broiler for just a minute, so the marshmallow fluff would toast. Add a tiny lemon candy and Voila!

Raspberry Lemon Curd Mini Pies for all to enjoy. The toasted marshmallow fluff acts as a nice sealant, making these little cuties easy to wrap as edible gifts.

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Yield: 48 mini pies

Prep Time: 40 minutes

Cook Time: 12 minutes

Lemon Curd Pie

Raspberry Lemon Curd Mini Pies

Ingredients:

2 sticks butter, softened (1 cup)
2/3 cups sugar
1/2 tsp. vanilla extract
3 Tb. Raspberry Liquor
1 drop red food coloring (optional)
1/4 tsp. salt
2 1/4 cups all purpose flour
1 small jar lemon curd
1 jar marshmallow fluff
48 small lemon candies

Directions:

Preheat the oven to 350 degrees F. Spray mini muffin tins with non-stick cooking spray, set aside.

Beat the butter, sugar, vanilla, raspberry liquor, and food coloring together until light and fluffy. With the mixer still running, add the salt and slowly add the flour. Mix well.

Place a 1 - 1 1/2 tsp. ball dough in each muffin tin.

Dip a small pestle, or the back of a spoon, in extra sugar, then press an indention into the dough.

Bake for 10-12 minutes until just barely golden on top.

Remove from the oven and add a scant 1/4 tsp. of lemon curd to each cookie shell. Take it easy with the lemon curd--it's powerful. I used a piping bags, but you can do this with a spoon as well.

Tap the muffin tins on the counter to loosen the cookies. Lift the cookies out of the muffin tins and place them on a large baking sheet.

Pipe a small amount of marshmallow fluff over the top of each mini pie--just enough to cover the lemon curd.

Turn on the broiler and place the cookie sheet back in the oven. Broil for 1 minute OR LESS, until the fluff is just toasted. DO NOT take your eyes off the fluff, it can burn it a second!

Immediately after they come out of the oven, place a small lemon candy on top.

More Fun Easter Treats:

Lamb Cookie Pops

Easter Rice Krispies Chicks in Cocoa Krispies Nests

Coconut Nutella Cupcakes

Salted Caramel Easter Popcorn ~ Two Peas & Their Pod

Nutella Easter Nests ~ Savoring the Thyme

Duck and Bunny Pretzels ~ Stop Lookin’ Get Cookin’

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37 Responses to “Raspberry Lemon Curd Mini Pies”

  1. #
    1
    Katrina @ Warm Vanilla Sugar — March 30, 2012 @ 5:22 am

    These are absolutely adorable! Lovely idea!

    Reply

  2. #
    2
    Katarina — March 30, 2012 @ 6:10 am

    These are so beautiful!

    Reply

  3. #
    3
    Cassie — March 30, 2012 @ 8:00 am

    These are adorable, Sommer! I love the lemon/raspberry combo!

    Reply

  4. #
    4
    Jennie @themessybakerblog — March 30, 2012 @ 8:19 am

    These look absolutely beautiful, and they sound delicious. I think I’m going to have to make these for our Easter dinner. Your photos are gorgeous.

    Reply

  5. #
    5
    the wicked noodle — March 30, 2012 @ 8:58 am

    WOW, Sommer, I’m loving these!! So creative. And the photos are drop-dead gorgeous. You’re definitely one of the more inspiring food bloggers around!

    Reply

  6. #
    6
    Kiri W. — March 30, 2012 @ 9:23 am

    Oooh, raspberry curd sounds fantastic :) Love the fresh Spring color look, too!

    Reply

  7. #
    7
    Liz — March 30, 2012 @ 9:31 am

    SO yummy!!! And such gorgeous photos~

    Reply

  8. #
    8
    Chung-Ah | Damn Delicious — March 30, 2012 @ 11:04 am

    These are incredibly adorable. I can’t wait to make these for Easter :)

    Reply

  9. #
    9
    Cookin' Cowgirl — March 30, 2012 @ 11:34 am

    Awww, so cute!! I love these! The lemon/raspberry combo is making my mouth water! Buzz buzz!

    Reply

  10. #
    10
    Shaina — March 30, 2012 @ 11:48 am

    These are just precious. I love the lemon curd center.

    Reply

  11. #
    11
    Barbara | Creative Culinary — March 30, 2012 @ 12:22 pm

    These are precious yes but still…just everything I love. Lemon curd especially. I’m now eyeing some Meyer lemons that I’ve been ‘thinking’ about curd with; think the thinking is over!

    Reply

  12. #
    12
    Cookin' Canuck — March 30, 2012 @ 12:31 pm

    Oh my goodness…the flavors in these are fantastic, Sommer! And what a pretty presentation. These would be perfect for a baby shower I’m hosting soon.

    Reply

  13. #
    13
    Veronica Gantley — March 30, 2012 @ 12:53 pm

    What a wonderful cupcake. I am so glad you shared it with us.

    Reply

  14. #
    14
    Orange Latte — March 30, 2012 @ 1:17 pm

    Very pretty!!! I’m wondering if can use orange curd instead of lemon curd? I have a lot of orange at home. :)

    Reply

  15. #
    15
    Choc Chip Uru — March 30, 2012 @ 1:22 pm

    These areso cute and beautiful :D
    Love their cross cut and presentation is stunningly festive!

    Cheers
    Choc Chip Uru
    Latest: Maple Raisin Ice Cream

    Reply

  16. #
    16
    Jenn and Seth (@HomeSkilletCook) — March 30, 2012 @ 2:34 pm

    these are soooo cute! i need to make these!!!

    Reply

  17. #
    17
    Robyn — March 30, 2012 @ 2:34 pm

    So adorable and fun!

    Reply

  18. #
    18
    Cristina — March 30, 2012 @ 4:19 pm

    I am confused– how does the lemon curd turn out to be pink? I thought it was colorless, and I don;t see a step for adding color to it. (I prefer not to add any color, or natural colors only …)
    I loved this adorable recipe. As you can see, I am already making it in my head!

    Reply

    • Sommer — March 30th, 2012 @ 4:40 pm

      The cookie crust is pink and the lemon curd is the light yellow in the middle. :)

      Reply

  19. #
    19
    Jennifer @ Peanut Butter and Peppers — March 30, 2012 @ 4:41 pm

    What a wonderful little pie! Your pictures are so cute!!

    Reply

  20. #
    20
    Cathy @ Noble Pig — March 30, 2012 @ 5:13 pm

    If you only knew how much I love lemon curd…these are like the cutest things ever!!

    Reply

  21. #
    21
    Sylvie @ Gourmande in the Kitchen — March 30, 2012 @ 8:41 pm

    Those are the cutest, maybe you can bribe your daughter into wearing a bonnet with a couple of these. ;-)

    Reply

  22. #
    22
    Cher — March 30, 2012 @ 9:09 pm

    These are perfectly, spring time adorable. Love the raspberry lemon combo.

    Reply

  23. #
    23
    Medeja — March 31, 2012 @ 3:40 am

    They look so so cute!

    Reply

  24. #
    24
    Belinda @zomppa — March 31, 2012 @ 8:59 am

    Those are so precious, and you know lemon is totally my kind of treat!

    Reply

  25. #
    25
    Dee at Deelicious Sweets — March 31, 2012 @ 9:52 am

    These are delightful and perfect for Easter! I remember having to wear a bonnet. LOL, that brought back some memories. I can’t even imagine my daughter agreeing to wearing one of those!

    Reply

  26. #
    26
    Stephanie @ Eat. Drink. Love. — March 31, 2012 @ 9:30 pm

    These are so darn cute! Love the raspberry and lemon combo!!

    Reply

  27. #
    27
    Katie@cozydelicious — April 1, 2012 @ 8:10 pm

    These little pies are SO cute! What a fantastic little treat – so full of fresh Spring flavor. Yum!

    Reply

  28. #
    28
    Marly — April 2, 2012 @ 12:28 pm

    These look amazing! These would be so fun to bring to my family easter dinner. It’s definitely on my “to do” list!

    Reply

  29. #
    29
    Russell at Chasing Delicious — April 2, 2012 @ 1:49 pm

    How cute are these guys! This is definitely a perfect easter recipe… or a perfect anytime recipe. Yum!

    Reply

  30. #
    30
    Vicki — October 6, 2013 @ 11:56 am

    The last picture (where it is cut in half) looks like there is raspberry mousse under the lemon curd. I didn’t see any mousse reference or step in the recipe. Did you just use the mousse part of your Layered Mousse Cake, http://www.aspicyperspective.com/2012/04/jello-mousse.html ??

    Reply

    • Sommer — October 7th, 2013 @ 7:44 am

      Hi Vicki, Nope, that’s just the color of the mini pies. :)

      Reply

  31. #
    31
    Jennifer (savor) — February 5, 2014 @ 9:04 am

    Thanks for the linky love. Now pass me one of those curd cuties!

    Reply

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