Mini Lemon Shortbread Pie

These mini pies are tart yet sweet. They are like the perfect lemon bars, but in mini pie form. The instructions are easy to follow, and the ingredients can be changed to fit most dietary restrictions.

Lemon filling

• 4 large eggs or egg substitute
• 1/3 cup fresh lemon juice
• 1 1/2 cups granulated sugar
• 2 tablespoons lemon zest or substitute one tablespoon for orange zest
• 1/3 cup melted butter or butter substitute
• powdered sugar for toping

Shortbread Crust

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 cold butter cubed add more if needed

You will need

• A zester
• A blender or a food processor
• Muffin tins (size may vary depending on how big or small you want them to be)
• A lemon juicer
• A sifter (optional)

Preheat oven to 350

In blender or food processor, combine the eggs, lemon juice, granulated sugar, and lemon zest. Process on high until smooth. Add the butter, cover then process again until smooth. Set aside

In blender or food processor, combine the flower and powdered sugar. Process on slow until combined. Add the butter and continue to process until the mixture looks sandy in texture and is well mixed.

Place your muffin tin on a backing sheet that is larger than your tin. Press the crust mixture into the bottom and sides of your muffin tins.

Carefully spoon the lemon mixture into the individual muffin tins. Place the tins into the oven. Bake until the crust is cooked 15-20 minutes.

Cool the pies completely. When cooled carefully take the pies out of the muffin tin. Sift powdered sugar over the top.

Finally enjoy the mini pies you made from scratch.