Equipment
Large Baking Sheet
4" diameter circle cutter, bowl, or glass rim
Rolling Pin
small & medium-sized bowls
spoon
Pastry brush
Whisk
Ingredients
14.1 ounces pie crust store bought
12 tablespoons lemon curd chilled
1 large egg white
1 ½ cups powdered sugar
1 teaspoon lemon juice
1 tablespoon whole milk
½ teaspoon lemon zest
Instructions
Place lemon filling in the freezer to chill for 15 minutes.
Preheat oven to 375°F. Line a large baking sheet with parchment paper.
Cut 4" diameter pie crust circles. Roll out any dough scraps to make additional circles.
Add one tablespoon of lemon filling to the center of each pie crust. Fold over the pie crust and gently pinch the edges of the pie ends to seal the pies.
Brush each pie with the egg white using your pastry brush.
Bake pies on the center oven rack for 15 minutes. They will be golden brown, and firm to the touch
To prepare glaze, whisk lemon juice, zest, and milk in a medium bowl until creamy. Allow it to sit for 5 minutes to thicken.
Allow pies to cool for 15 minutes before coating them in icing. To coat, dip clean pastry brush in icing mixture and brush over the pies. Allow pie icing to set before enjoying.
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