Raspberry Lemon Curd Mini Pies
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.
Pastel 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.
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.
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:
Easter Rice Krispies Chicks in Cocoa Krispies Nests
Salted Caramel Easter Popcorn ~ Two Peas & Their Pod
Nutella Easter Nests ~ Savoring the Thyme
Duck and Bunny Pretzels ~ Stop Lookin’ Get Cookin’












These are absolutely adorable! Lovely idea!
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These are so beautiful!
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These are adorable, Sommer! I love the lemon/raspberry combo!
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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.
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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!
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Oooh, raspberry curd sounds fantastic
Love the fresh Spring color look, too!
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SO yummy!!! And such gorgeous photos~
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These are incredibly adorable. I can’t wait to make these for Easter
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Awww, so cute!! I love these! The lemon/raspberry combo is making my mouth water! Buzz buzz!
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These are just precious. I love the lemon curd center.
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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!
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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.
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What a wonderful cupcake. I am so glad you shared it with us.
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Very pretty!!! I’m wondering if can use orange curd instead of lemon curd? I have a lot of orange at home.
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These areso cute and beautiful
Love their cross cut and presentation is stunningly festive!
Cheers
Choc Chip Uru
Latest: Maple Raisin Ice Cream
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these are soooo cute! i need to make these!!!
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So adorable and fun!
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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!
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Sommer — March 30th, 2012 @ 4:40 pm
The cookie crust is pink and the lemon curd is the light yellow in the middle.
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What a wonderful little pie! Your pictures are so cute!!
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If you only knew how much I love lemon curd…these are like the cutest things ever!!
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Those are the cutest, maybe you can bribe your daughter into wearing a bonnet with a couple of these.
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These are perfectly, spring time adorable. Love the raspberry lemon combo.
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They look so so cute!
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Those are so precious, and you know lemon is totally my kind of treat!
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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!
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These are so darn cute! Love the raspberry and lemon combo!!
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These little pies are SO cute! What a fantastic little treat – so full of fresh Spring flavor. Yum!
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These look amazing! These would be so fun to bring to my family easter dinner. It’s definitely on my “to do” list!
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How cute are these guys! This is definitely a perfect easter recipe… or a perfect anytime recipe. Yum!
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