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½ cup fresh lemon juice
cup sugar
3 large eggs, at room
temperature
tsp salt
1 tbsp grated lemon zest
4 tbsp (½ stick) unsalted
butter
1 sheet premade pie crust
or puff pastry dough (if
using homemade dough,
roll out thinly)
Fresh raspberries
Ingredients:
(Makes 4 pies)
Raspberry Lemon
Tarts
Directions:
In a medium saucepan, whisk the lemon juice, sugar, eggs and salt. Cook over
medium heat, whisking constantly, for 1 minute. Add the zest, butter, and continue to
cook, whisking constantly, until the lemon curd coats a spoon thickly, about 9 minutes.
Immediately transfer the lemon curd to a bowl, and let it sit for 5 minutes.
Press plastic wrap onto the surface of the lemon curd and refrigerate until it is cold. It
will thicken further as it cools. Lemon curd keeps in the refrigerator for 5 days.
Plug in and pre-heat your Mini Pie Maker. Cut 4 circles for the tart shell, using the Pie
Base side of the Crust Cutter. Set a circle of cut dough into the lower Cooking Surface
and gently overlap the edges so that the crust fits neatly in the Mini Pie Maker. With a
fork, prick the crust bottom all over.
Close the Pie Maker and bake until the crust is golden brown on the outside and dry
looking inside, 6 to 7 minutes. Remove and cool completely. Repeat with the other
crust bottoms, making 4 tart shells.
Fill each tart shell with ¼ cup of the lemon curd. Arrange fresh raspberries to cover
the lemon curd. Serve immediately.
Directions:
In large bowl, mix together the berries and lemon juice. In another bowl, mix the
sugar, tapioca starch, cinnamon, and salt. Add the dry ingredients to the berries, and
toss gently until evenly distributed.
Plug in and pre-heat your Mini Pie Maker. Cut 4 circles from your pie crust using the
Pie Base side of the Crust Cutter. Set the bottom pie crust into the lower Cooking
Surface and gently overlap the edges so that the crust fits neatly in the Mini Pie Maker.
Cut 4 circles for the top crust using the Pie Top side of the Crust Cutter. Set the 4
smaller upper crusts aside. Equally fill the lower crust with the blueberry filling,
spooning about ½ cup of filling into the crust.
Top your pie with one of the smaller circles for the upper pie crust. Bake until brown,
checking after around 4 minutes to see if the pie is almost done. Remove and cool
completely. Repeat with the other crust circles for 4 mini Blueberry Pies.
2 cups fresh blueberries
cup granulated sugar
½ tsp lemon zest
1 tsp fresh lemon juice
1 tsp tapioca flour or cornstarch
½ tsp ground cinnamon
tsp salt
1 sheet premade pie crust or puff pastry dough (if using homemade dough,
roll out thinly)
Ingredients:
(Makes 4 pies)
blueberry
pie
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8
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3
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2
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3
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8
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