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Mini Citrus Lemon Pies

Makes 12 small pies

Crust Ingredients:

  • 1 package (2 sheets) of frozen all butter puff pastry, thawed

Filling Ingredients:

  • 2 eggs
  • 2 egg yolks
  • 1/2 cup sugar
  • 2 teaspoons grated lemon peel
  • 1/3 cup fresh lemon juice
  • 2 tablespoons Clos du Bois Lightly Bubbled Chardonnay
  • 1/2 cup heavy whipping cream

Topping Ingredients:

  • Whipped cream for topping
  • Fresh berries or blood orange sections


  1. Preheat the oven to 375°F. Roll dough out to 1/16 inch thickness and cut into twelve 3 ½ in squares. Using fork, prick dough all over the surface
  2. Press dough squares into 12 mold cupcake pan. Dough will not extend all the way up the surfaces. Bake until golden brown, about 12 minutes. Maintain oven temperature
  3. Whisk eggs, yolks, sugar and grated lemon peel until well blended in a heavy medium saucepan. Mix in lemon juice and white wine. Whisk over medium-high heat until mixture thickens and just boils. Transfer the curd to a bowl and cool to warm
  4. Whisk the cream gently into curd and spoon into crusts, dividing evenly. Bake until set and just slightly puffed around the edges, about 10 minutes. Cool completely. Carefully unmold the mini pies and transfer to a plate; refrigerate until chilled, about 2 hours. Make up to 1 day in advance, cover with plastic

To serve:

Top each mini pie with whipped cream and garnish with berries or blood orange sections and serve. Enjoy with Lightly Bubbled Chardonnay or Lightly Bubbled Rosé

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Example of mini citrus lemon pies