Mini Blueberries Pies with Lemon-Lime Curd

If you've been around here for a while, you'll know that Kevin's grandmother is English. As in, just became a US citizen about 2-3 years ago, got a letter from the queen on her 50th wedding anniversary, met herself a US GI and married him, became a war bride, loves tea kind of English.

This is going somewhere, I promise.

She gave me a little booklet of recipes that she had for a while and the recipe that I use for lemon curd was in there. It was circled and had some notes written by it, so I know that it was well loved and used before I got it.

When my package from Lucky Leaf arrived, all full of goodness and light, I knew exactly how that can of delicious Premium Blueberry Pie Filling was going to end up. As curd! No, I'm joking.  Now, you know that I love me some Lucky Leaf, right? Well, you can check out my posts here,  here, here, here, here and here that outline my love of Lucky Leaf and their products. Amen,

That can of Blueberry Pie Filling? It became these cutie patootie tiny pies.

And if they weren't tasty enough looking as is, I went and added some Lemon-Lime Curd to them. Oh, yes I did. And maybe some fresh whipped cream too.....cause you know I have this cow and all. But! Back to the pies. These little bites of heaven are easy and quick! Perfect lunchbox treats for the big kids or fun dessert for all the kids any night of the week. Come on, I'll show you how.

Make the Lemon-Lime Curd like so:

Lemon-Lime Curd

1/2 cup sugar
3 eggs
1/4 cup butter, melted
1/4 cup lemon juice (fresh please!)
1/4 cup lime juice (also fresh please!)
the zest of 1 lime

In a medium saucepan, melt the butter. Add in the sugar, eggs, juices and zest. Cook, stirring constantly over medium heat until the mixture reaches 160 degrees. Don't have a thermometer? Well, I'd suggest you go get one! But, a good indication that your curd is done is when it has thickened up considerably and when you dip a spoon into it, a finger ran down the curd will leave a line that the curd won't fill in. Think lemon colored pudding. You want pretty much the same consistency. Pour it into a bowl and let it chill in the fridge for at least an hour. It's good in the chill chest for up to a week, so you can make it a day or two before if you'd like.

You're curd has chilled, now what? Time to make the mini pies, that's what!

You are going to need to make your favorite 2 crust pie pastry recipe, or buy one. Either way is fine. Roll out the dough and cut 4 inch circles out. I used a wide mouth canning jar for my cutter, worked great! Roll the circles out a little thinner and put them into your muffin tin. Divide 1 can of pie filling equally between the 12 muffin (pie?) cups. Bake at 350 degrees for 20-25 minutes, or until the dough is golden brown and the filling is bubbly. Let cool completely.

Pop one of these on a plate, pour some lemon-lime curd over the top and have at it! Sweet, tart, juicy and so fresh tasting...everything you could want all on one plate. Yum!

To make this recipe even sweeter (happy dance, right?), Lucky Leaf is offering one of you the cahnce to win this cute kitchen towel, recipe card and a can of their premium pie filling! Woot Woot! Here's a picture of the prize pack:

You can follow Lucky Leaf on Facebook, Twitter, Pinterest or visit them at their Lucky Leaf website! You should already be following them though....you are, aren't you? Hmmmm, I thought so ;)

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Lucky Leaf provided me with product to do this review, but the opinions expressed are honest and always mine.