Easy Lemon Hand Pies

Sometimes life’s simplest pleasures are the absolute sweetest, and these Easy Lemon Hand Pies are total proof of that sugary, tangy magic we all need. Imagine a flaky, golden pastry hugging a puckery-sweet lemon filling. Why do I love them more than finding a $20 bill in my coat pocket? Because they’re so wonderfully easy to whip up but pack a flavorful punch that’s anything but basic. Trust me, you want these in your life.

Last summer, bless his heart, my husband inhaled about six of these pies while watching a rerun of his favorite show. It’s become a little tradition that on Sundays, I bake a batch, then hear his exaggerated “oooh” as he bites in. It’s like our weekly mini celebration of all things good and lemony. No joke, these hand pies are the glue that keeps our lazy weekend afternoons special.

Why You’ll Love This Easy Lemon Hand Pies

– They fit perfectly in your hand like they were meant to be there.
– Just the right amount of sweetness to make you do a little happy dance.
– You can eat a pie without a fork or knife. Livin’ wild, folks.
– The kind of recipe where “mistakes” are still delicious.

How to Make It

Alright, imagine we’re hanging out in my kitchen, sipping on something warm or cold, depending on the season. First, you gotta preheat the oven, those little pies are fussy about being properly cooked. Next, roll out that pastry; you can be a bit messy, it’s all part of the charm. Plop a dollop of lemon filling in the center (not too much or disaster strikes), fold, seal, and make those edges pretty-ish with a fork. Slap them on a baking sheet, shove them in the oven, and try not to eat them all straight outta there — no promises.

Ingredient Notes

– Pastry Dough: It’s the hug for your lemony center. Don’t overthink it; buy it if you need to. No one will judge.
– Lemon Curd: Oh boy, this is your zesty star. Make it or buy it, just make sure it’s tangy enough to make your cheeks dance.
– Egg Wash: This is optional but makes everything shiny and nice. Like jewelry for pies.

Recipe Steps

1. Preheat oven and line your baking sheet with parchment (or wing it like I sometimes do).
2. Roll out the pastry and cut it into circles or squares—you do you.
3. Spoon a bit of lemon filling onto each piece, fold over, and seal like you’re making little pockets of joy.
4. Brush with egg wash if you’re feeling fancy and bake until gorgeously golden.
5. Let them cool, but not completely — warm is where the magic is.

What to Serve It With

Tips & Mistakes

Just don’t go overboard with the filling, that stuff spreads like gossip. Oh, and keep the pastry chilled if you can — helps with that flaky vibe we’re going for.

Storage Tips

These little marvels can hang out in an airtight container for a few days in the fridge. But, let’s be real, they’ll probably be gone by the end of the night. If you do wake up to extras, try them cold for breakfast. I won’t tell.

Variations and Substitutions

Wanna shake things up? Swap out the lemon curd for raspberry preserves or something equally scrumptious. And if you’re staring at an empty fridge, a little improvisation never hurt anyone. Well, except that one time I forgot the sugar. There’s no coming back from that one.

Frequently Asked Questions

Easy Lemon Hand Pies

Delicious and flaky lemon hand pies with a sweet and tangy filling, perfect for a quick dessert or snack.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 cup unsalted butter cold and cubed
• ▢ 0.25 cup granulated sugar
• ▢ 2 tablespoons lemon juice freshly squeezed
• ▢ 1 teaspoon lemon zest finely grated
• ▢ 1 large egg for egg wash
• ▢ 0.5 cup powdered sugar for dusting

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, combine flour and granulated sugar. Cut in cold butter until mixture resembles coarse crumbs.
• Add lemon juice and lemon zest, mixing gently until dough starts to come together.
• Roll dough to 1/8-inch thickness. Cut into 4-inch circles.
• Place a spoonful of lemon filling in the center of each circle. Fold dough over and crimp edges to seal.
• Brush each hand pie with beaten egg for a golden finish.
• Bake for 25 minutes or until golden brown. Cool slightly and dust with powdered sugar before serving.

Notes

These hand pies can be stored in an airtight container for up to 3 days or frozen for later enjoyment.