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Raspberry Lemon Curd Mini Pies

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. These little lemon curd mini pies are just right for sharing and wrapping up in Easter baskets!

Raspberry Lemon Curd Mini Pies

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 Lemon Curd Mini Pies

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.

Easy Raspberry Lemon Curd Mini Pies

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.

Fun Raspberry Lemon Curd Mini Pies

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.

Raspberry Lemon Curd Mini Pies

Yield: 48 mini pies

Prep Time: 40 minutes

Cook Time: 12 minutes

Raspberry Lemon Curd Mini Pies


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


  1. 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.
  2. Place a 1 - 1 1/2 teaspoons 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.
  3. Remove from the oven and add a scant 1/4 teaspoon 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.
  4. 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.
  5. Pipe a small amount of marshmallow fluff over the top of each mini pie--just enough to cover the lemon curd.
  6. 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.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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. Katrina @ Warm Vanilla Sugarposted March 30, 2012 at 5:22 am

    These are absolutely adorable! Lovely idea!


  2. Katarinaposted March 30, 2012 at 6:10 am

    These are so beautiful!


  3. Cassieposted March 30, 2012 at 8:00 am

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


  4. Jennie @themessybakerblogposted March 30, 2012 at 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.


  5. the wicked noodleposted March 30, 2012 at 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!


  6. Kiri W.posted March 30, 2012 at 9:23 am

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


  7. Lizposted March 30, 2012 at 9:31 am

    SO yummy!!! And such gorgeous photos~


  8. Chung-Ah | Damn Deliciousposted March 30, 2012 at 11:04 am

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


  9. Barbara | Creative Culinaryposted March 30, 2012 at 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!


  10. Cookin' Cowgirlposted March 30, 2012 at 11:34 am

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


  11. Shainaposted March 30, 2012 at 11:48 am

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


  12. Cookin' Canuckposted March 30, 2012 at 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.


  13. Veronica Gantleyposted March 30, 2012 at 12:53 pm

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


  14. Orange Latteposted March 30, 2012 at 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. :)


  15. Choc Chip Uruposted March 30, 2012 at 1:22 pm

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

    Choc Chip Uru
    Latest: Maple Raisin Ice Cream


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

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


  17. Robynposted March 30, 2012 at 2:34 pm

    So adorable and fun!


  18. Cristinaposted March 30, 2012 at 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!


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

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


  19. Jennifer @ Peanut Butter and Peppersposted March 30, 2012 at 4:41 pm

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


  20. Cathy @ Noble Pigposted March 30, 2012 at 5:13 pm

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


  21. Sylvie @ Gourmande in the Kitchenposted March 30, 2012 at 8:41 pm

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


  22. Cherposted March 30, 2012 at 9:09 pm

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


  23. Medejaposted March 31, 2012 at 3:40 am

    They look so so cute!


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  25. Belinda @zomppaposted March 31, 2012 at 8:59 am

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


  26. Dee at Deelicious Sweetsposted March 31, 2012 at 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!


  27. Stephanie @ Eat. Drink. Love.posted March 31, 2012 at 9:30 pm

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


  28. Katie@cozydeliciousposted April 1, 2012 at 8:10 pm

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


  29. Marlyposted April 2, 2012 at 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!


  30. Russell at Chasing Deliciousposted April 2, 2012 at 1:49 pm

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


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  34. Vickiposted October 6, 2013 at 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 ??


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

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


  35. Jennifer (savor)posted February 5, 2014 at 9:04 am

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


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