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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