Mini Lemon Cream Pies


  • 1 (11.5-oz.) jar high quality lemon curd (such as Stonewall Kitchen) (we used a 10-oz. jar of lemon curd from another brand)
  • 4 mini graham cracker piecrusts (from a 4-oz. pkg.)
  • ¾ cup heavy cream
  • 2 Tbsp. powdered sugar
  • 1 tsp. lemon zest


  1. Divide the lemon curd between the 4 piecrusts. Beat the heavy cream and powdered sugar together using an electric mixer set on high speed until stiff peaks form (we got the stiff peaks just whipping it by hand). Spoon the whipped cream over the lemon curd and top with lemon zest.

This is such a quick and easy dessert to make. This is sweet enough that you get the lemon flavor without any of the pucker power ! It’s really nice when you’re busy making a lot of other dishes to have a dessert that’s so easy to make like this one.

We got this recipe from Southern Living.

We weren’t paid in any form to promote Stonewall Kitchen or Southern Living.

Take care everybody !

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