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.
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
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
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:
Salted Caramel Easter Popcorn ~ Two Peas & Their Pod
Duck and Bunny Pretzels ~ Stop Lookin’ Get Cookin’
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