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Lemon Chess Pie Bites Recipe

Lemon Chess Pie Bites

iamwinfred
If you love the buttery, sugary custard of a Southern chess pie, these Lemon Chess Pie Bites are going to be right up your alley. Every little bite has a crisp crust, a glossy lemon filling, and just the right amount of tang. These are my mini muffin tin version of the classic, so you get all of that old-fashioned flavor without slicing a whole pie.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 36 pie bites
Calories 100 kcal

Equipment

  • Two 24-cup mini muffin pans
  • 2 1/2-inch round cookie cutter
  • Microplane zester
  • Handheld citrus juicer
  • Rimmed baking sheet to hold the pans
  • Wire cooling rack
  • Fine-mesh sieve for the powdered sugar
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Rolling Pin
  • Small microwave-safe bowl
  • Thin knife for loosening the bites

Ingredients
  

  • 1 box refrigerated pie crusts 2 rolled crusts, 425g total, kept cold
  • 1/4 cup unsalted butter 57g, melted and slightly cooled
  • 1 1/2 cups granulated sugar 300g
  • 3 large eggs at room temperature
  • 2 large lemons for 1 tablespoon zest and 1/4 cup (60 ml) juice
  • 1/4 cup whole milk 60 ml
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 tablespoon yellow cornmeal
  • 1/4 teaspoon fine salt
  • baking spray with flour for greasing the pans
  • powdered sugar for dusting

Instructions
 

  • Place an oven rack in the center position and preheat the oven to 350°F (175°C). Melt the butter in 20 second bursts, then set aside to cool slightly.
  • Spray both mini muffin pans generously with baking spray with flour, coating the bottoms and sides of every cup. Set the pans on a rimmed baking sheet.
  • Let the refrigerated crusts sit at room temperature for about 5 minutes. Unroll one crust on a lightly floured surface, roll it slightly thinner, and cut out 2 1/2-inch circles. Repeat with the second crust until you have 36 circles total.
  • Gently press one circle into each mini muffin cup, pushing the dough up the sides to form a little cup. Add about 1 tablespoon of water to any empty cups. Slide the pans into the freezer for 10 minutes.
  • Wash and dry the lemons well. Zest both lemons until you have 1 tablespoon of zest, avoiding the bitter white pith. Roll the zested lemons firmly on the counter, cut them in half, and squeeze the juice through a fine mesh sieve. Measure out 1/4 cup (60 ml).
  • Add the sugar and lemon zest to a large mixing bowl. Rub them together with your fingertips for about 30 seconds, until the sugar looks damp and smells strongly of lemon. Add the flour, cornmeal, and salt, then whisk until evenly combined.
  • Pour the melted butter into the sugar mixture and whisk until it looks like wet sand. Add the eggs one at a time, whisking well after each one, then whisk for about 30 seconds more until smooth and a rich yellow color.
  • Pour in the lemon juice, milk, and vanilla extract. Whisk gently until the filling is smooth and fully combined. Transfer the filling to a measuring cup with a spout.
  • Take the pans out of the freezer. Pour about 1 tablespoon of filling into each crust, filling each one about three-quarters of the way. Stop before the filling reaches the top edge.
  • Bake for 18 to 22 minutes, until the filling is set and slightly puffed and the crust edges are light golden brown. The centers should barely jiggle when you gently shake the pan. If your oven only fits one baking sheet at a time, bake in two batches and keep the second pan in the freezer.
  • Remove the pans from the oven and let them cool for 10 minutes. Run a thin knife gently around the edge of each bite, then lift them out and set them on the wire cooling rack. Let them cool completely, about 30 minutes.
  • Dust the tops with powdered sugar using the fine mesh sieve right before serving.

Notes

  • Use fresh lemon juice, since bottled juice tastes flat and can turn the filling bitter.
  • Rub the zest into the sugar first, which releases the lemon oils and gives you a much stronger lemon flavor.
  • Keep the crusts cold, so they hold their shape and do not shrink down the sides of the cups.
  • Do not overfill the crusts, because the filling puffs and can spill over and glue the bites to the pan.
  • Whisk gently and avoid adding too much air, which helps keep the tops smooth instead of cracked.
  • Pull them from the oven when the centers still have a slight wobble, since they keep setting as they cool.
  • Chill the finished bites for an hour if you like a firmer, more custard-like texture.
  • Store in an airtight container in the refrigerator for up to 4 days, with parchment paper between layers. Wait to add the powdered sugar until just before serving.
  • Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator, then let them sit at room temperature for 15 minutes before serving.
  • Make one big pie by pouring the filling into a 9-inch crust and baking it for about 40 minutes.

Nutrition

Serving: 1Pie BiteCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 20mgSugar: 9gVitamin A: 2IUVitamin C: 4mgIron: 2mg
Keyword bite size lemon dessert, easy party dessert, lemon chess pie bites, mini lemon pies, southern chess pie
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