Cookie Recipes - Mini Lemon Pies Recipe

  
 

Tea Cake Recipes - Mini Lemon Pies Recipe

Ingredients

PASTRY:

  • 1 2/3 cups/250 g all purpose/plain flour

  •  2 tbsp confectioners'/icing sugar

  • 1/8 tsp salt

  • 2/3 cup/150 g butter, cut up

  • 1 large egg

  • 1-2 tbsp water  

LEMON FILLING:

  • 1/2 cup/125 ml lemon curd

  • 4 tbsp heavy/double cream

  • 1 1/2 cups/225 g hazelnuts

  • Curls of lemon zest, to decorate

Method:

  1. Pastry: Sift the flour, confectioners' sugar, and salt into a medium bowl. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.

  2. Add the egg and enough water to form a stiff dough. Divide the dough in half. Press the dough into disks, wrap each in plastic  wrap, and refrigerate for 30 minutes.

  3. Preheat the oven to 325°F/170°C/gas 3. Spread the hazelnuts on a large baking sheet. Toast for 7 minutes, or until lightly golden.

  4. Transfer to a large cotton kitchen towel. Fold the towel over the nuts and rub them through the towel to remove the thin inner skins.

  5. Pick out the nuts and coarsely chop. Increase the oven temperature to 375°F/190°C/ gas 5. Set out four 12-cup mini muffin pans.

  6. Roll out the dough on a lightly floured surface to a thickness of 1/8 inch (3 mm). Use a 2-inch (5-cm) round cookie cutter to cut out rounds.

  7. Gather the dough scraps, re-roll, and continue cutting out rounds until there are at least 48 rounds. Press the rounds into the muffin cups and prick all over with a fork.

  8. Bake, one batch at a time, for 8-10 minutes, or until the pastry is pale gold. Cool completely in the pans.

  9. Lemon Filling: Mix the lemon curd and cream in a small bowl. Spoon the filling into the pastry bases. Decorate with the chopped hazelnuts and lemon zest.