A fruity little treat just in time for Easter. Each Raspberry Lemon Curd Mini Pie is filled with tangy lemon curd and topped with toasted marshmallow.
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 mini 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 mini pies are 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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