Individual Blueberry Lemon Pies Recipe
Blueberry Lemon Pies: easy individual dessert servings. Baked in puff pastry and filled with a creamy lemon filling and fresh blueberries.
Equipment
- 4 4" Cast Iron Skillets
- Hand Mixer or
- Stand Mixer
- Bowls, measuring cups and spoons
Ingredients
Pie Crust
- 4 Circles Puff Pastry (cut to 6" circles)
Pie Filling
- 1 tablespoon Fresh lemon juice One medium lemon
- 1 tablespoon Lemon zest One medium lemon
- ¼ Cup Granulated sugar
- 1 Large Egg, room temperature
- 1 Cup Cream Cheese, room temperature
- 1 Pint Fresh blueberries Rinsed and dried
Egg Wash and Sugar Topping
- 1 Large Egg, lightly whisked
- 1 Tablespoon Raw or granulated sugar
Instructions
- Preheat oven to 400° F
Pie Crust
- Cut out four 6" circles of puff pastry. Place in mini pie pans.
Cream Cheese Filling
- Add cream cheese and granulated sugar to a medium-sized bowl. Mix together until no lumps remain.
- Add the egg, lemon juice and lemon zest. Mix well.
- Add fresh blueberries and toss gently.
Assemble Tart
- Place blueberry filling on top of the puff pastry in each mini-pie pan.
- Fold overhanging puff pastry over filling (leave at least a 1"opening to allow steam to escape)
- Brush puff pastry with a lightly whipped egg. Sprinkle with raw or granulated sugar.
Bake Pies
- Bake for 18 - 20 minutes. Filling will have risen and puff pastry will be a dark golden color.
- Place pies on a cooling rack and allow to cool for at least 30 minutes before serving.
Video
Nutrition
Calories: 368kcalCarbohydrates: 37gProtein: 8gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 150mgSodium: 218mgPotassium: 205mgFiber: 3gSugar: 30gVitamin A: 962IUVitamin C: 13mgCalcium: 79mgIron: 1mg
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