Mini Meyer Lemon Mascarpone Pies

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It’s 9 pm on a Wednesday and I’m in the kitchen baking muffins. Baking into the wee hours of the night is cathartic, affording me some reprieve from life’s busy schedules. I spent a significant amount of time with my parents in the kitchen, observing my dad prepare his notable rice pilaf or tweaking traditional cookie recipes with my mom. Both baking and cooking are skills, but I prefer the precision of baked recipes with the freedom to get creative when it comes to accenting and styling these dishes.

During my travels, I’ve stepped inside countless bakeries. What always distinguishes a pastry shop is the unique and creative way they display their desserts. If you’ve ever wondered how to make specialty desserts like tea cakes, madeleines, or Crème Brûlée you are going to love Chicago Metallic’s quality bakeware. With a 100+ year history, the brand has been a leader in this space, with solutions for the serious baker that include jelly roll pans, muffin pans, cake pans and more.

Earlier this week, I stopped by my local grocery store to see what fruits and vegetables were stocked and in season. I was surprised to find an abundance of Meyer Lemons, which are typically found during the winter season. Native to China, Meyer Lemons are thought to be a cross between a lemon and a mandarin or common orange. The result is that they are sweeter and less acidic, making them ideal for desserts. Chicago Metallic sent me their Mini Pie Pan Set, so I decided to make Mini Meyer Lemon Mascarpone Pies.

Lemon Meringue Pie is one of my favorite desserts with lemon tarts a close second. I decided to take aspects of each to create these mini pies. I started with Wholly Wholesome’s Organic Pie Shells which I rolled out and cut to create mini crusts. The filling is the perfect fusion of sweet and tart flavors and includes Meyer Lemon Juice, lemon zest, organic cane sugar, eggs, mascarpone cheese, whipping cream and vanilla extract. I filled the bottom crusts and then topped each pie with the top crusts I cut out using the design tool included with the pan. While simple, this tool really adds a unique, creative touch to the pies. They remind me of the mini pies I have seen at local pastry shops. Once these Mini Meyer Lemon Mascarpone Pies have cooled, serve them with homemade whipped cream.

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Mini Meyer Lemon Mascarpone Pies

Ingredients

• 1/3 cup lemon juice Meyer Lemons
• 2 tbsp lemon zest
• 3/4 cup organic cane sugar
• 3/4 cup mascarpone cheese
• 2 tbsp whipping cream
• 1 tsp vanilla extract
• 2 eggs
• 1 egg yolk
• 2 Refrigerated pie crusts

Instructions

1. Preheat oven to 350°F

2. Roll out pie crust on a lightly floured surface

3. Dip both sides of the Chicago Metallic Pie Crust Cutter into flour and cut 6 bottom crusts

4. Turn cutter over and cut 6 top crusts

5. Remove mini cut-outs

6. Repeat with additional pie crust

7. Line the Chicago Metallic Mini Pie Pan with bottom crusts
   

8. Set top crusts and cut-outs aside

9. In medium bowl, beat mascarpone cheese, sugar and 2 tablespoons lemon peel with electric mixer on low speed until blended
   

10. Add lemon juice, whipping cream and vanilla extract and beat until well blended

11. Add eggs and egg yolk, beating on low speed until combined

12. Spread filling evenly in chilled crust

13. Spoon 1 tablespoon of lemon mascarpone filling into each pie crust

14. Place 1 top crust over each and gently press crust edges into rim to seal

15. Optional: Place 1 mini cut-out in the center of each pie

16. Bake for 25-30 minutes. Pie crusts should be golden brown and filling should be set. 

17. Cool for 1 hour and then chill for an additional hour

18. Serve pies with fresh whipped cream and strawberries, if desired

These Mini Meyer Lemon Mascarpone Pies just scream summer!  The perfect blend of sweet and tart flavors combined with their rich, creamy filling make them ideal for picnics, barbecues or outdoor gatherings. Plus, when you use Chicago Metallic’s Mini Pie Pan Set, your guests will be wondering how long you labored over these melt-in-your-mouth pies.

Visit Chicago Metallic for creative, innovative bakeware to transform your next recipe!

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Caryn Bailey

Caryn is a NICU nurse by day, blogger by night and mom 24/7. She savors the warm Southern California sun and loves to travel, shopping, baking, reading and frequenting her local tea room. Caryn created the column Lavishly Green for Peekaboo Picks Magazine to share her best tips for going green in style, she is the Former editor for Family Review Network, former OC Family Magazine online contributor, former Orange County Moms Blog contributor, former Evenflo Savvy Parent contributor, former member of the Totsy Advisory Board and former freelance writer for CBS Los Angeles.

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