Raspberry Lemon Curd Mini Pies Recipe

Name: Raspberry Lemon Curd Mini Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks Softened Butter; 2/3 cups Sugar; 1/2 teaspoons Vanilla Extract; 3 Tablespoons Raspberry Liqueur; 1 drop Red Food Coloring; 1/4 teaspoons Salt; 2-1/4 cups All-purpose Flour; 1 jar Lemon Curd, 7 Ounce Jar; 1 jar Marshmallow Fluff, 10 Ounce Jar; 48 whole Small Lemon Candies

Servings: persons

1
Preheat the oven to 350 F. Spray two 24-count mini muffin tins with non-stick cooking spray, set aside.
2
In the bowl of your stand mixer beat the butter, sugar, vanilla, raspberry liqueur and food coloring until light and fluffy. With the mixer still running, add the salt and slowly add the flour. Mix well.
3
Place a 1 - 1 1/2 teaspoon size ball of dough into each muffin tin.
4
Dip a small pestle, or the back of a spoon, in extra sugar, then press an indention into the dough.
5
Bake for 10-12 minutes until just barely golden on top.
6
Remove from the oven and add a scant 1/4 teaspoon of lemon curd into each cookie shell. Take it easy with the lemon curd--it's powerful. I used a piping bag, but you can do this with a spoon as well.
7
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.
8
Pipe a small amount of Marshmallow Fluff over the top of each mini pie--just enough to cover the lemon curd.
9
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 because it can burn in a second!
10
Immediately after they come out of the oven, place a small lemon candy on top.

1073

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 sticks Softened Butter, 2/3 cups Sugar, 1/2 teaspoons Vanilla Extract, 3 Tablespoons Raspberry Liqueur, and more.

Yes, Raspberry Lemon Curd Mini Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Lemon Curd Mini Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions