With prepared lemon curd as a filling, these baked hand pies are a snap to pull together.With their bite-size shape and vanilla-scented glaze, it’s hard to resist eating more than one.Baked Lemon Curd Hand Pies Print Recipe Pin Recipe Makes 20 hand pies Ingredients  Hand Pie Dough (recipe follows)1 cup (284 grams) lemon curd1 large egg (50 grams)1 tablespoon (15 grams) water1 cup (120 grams) confectioners’ sugar1 tablespoon (15 grams) whole milk½ teaspoon (2 grams) vanilla extract InstructionsOn a lightly floured surface, roll half of Hand Pie Dough into a ⅛-inch-thick circle.

Using a 2½-inch round cutter, cut dough, rerolling scraps once.Place 1 inch apart on a parchment paper-lined baking sheet.Top each with 2 teaspoons (6 grams) lemon curd, leaving a ½-inch border around edges.On a lightly floured surface, roll remaining Hand Pie Dough into a ⅛-inch-thick circle.

Using a 2½-inch round cutter, cut dough, rerolling scraps once.In a small bowl, whisk together egg and1 tablespoon (15 grams) water.Brush edges of curd-topped dough circles with egg wash, and top with remaining dough circles, slightly stretching top circles so they drape over filling and pressing edges firmly to seal; press edges with the tines of a fork.Freeze for 30 minutes, or refrigerate for 1 hour.Pr

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