PEEPS® Mini Lemon Pies
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Serves 8
Difficulty Medium
Ingredients
- ½ cup Crisco® All-Vegetable Shortening
- 4 oz. cream cheese
- 1 ½ cups all-purpose flour
- ¼ tsp. salt
- 1-14 oz. can sweetened condensed milk
- 1 large egg
- 2 Tbsp. sour cream or plain yogurt
- ⅓ cup lemon juice
- 2 tsp. lemon zest
- 1 package PEEPS® Brand Marshmallow Chicks
- ¾ cup fresh blueberries
- Whipped cream
- Daisy fondant decorations
Directions
- Preheat oven to 425°
- Beat shortening and cream cheese in large bowl with mixer on medium speed until fluffy
- Beat in flour and salt until crumbly dough forms
- Divide evenly into 8 – 4-inch mini pie or mini tart pans and press onto bottoms and sides of pans
- Place on baking sheet and bake 7 minutes
- Remove pie shells from the oven, reduce the oven temperature to 350° and allow pie shells to cool while preparing the filling
- If the pie shells puff up after baking, poke them a couple of times with a fork
- In a medium bowl, whisk together the sweetened condensed milk, egg, sour cream, lemon juice and lemon zest until smooth
- Divide evenly among the pie shells, return to the oven and bake for 15 minutes
- Cool for 20 minutes then cool completely in the refrigerator
- To serve, top with a PEEPS® Brand Marshmallow Chick, whipped cream, fresh blueberries and fondant decorations
