Get ready to transform your ordinary dessert experience into an extraordinary culinary adventure! These Fried Lemon Hand Pies are not just a treat; they're a crispy, golden-brown explosion of tangy lemon goodness that will make your taste buds dance with joy. Imagine biting into a perfectly sealed, sugar-dusted pocket of sunshine that combines the flakiness of pie crust with the bright, vibrant flavor of lemon curd – it's like summer in every single bite!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 hand pies
Ingredients
- 1 package pie crusts
- 1/2 cup lemon curd
- 1 egg (for egg wash)
- Oil for frying
- Granulated sugar (for dusting)
Instructions
- Prepare your workspace by laying out a clean cutting board and gathering all ingredients and necessary tools.
- Unroll the pie crusts and use a 4-inch round cookie cutter or glass to cut circular shapes from the dough.
- Place a small spoonful (about 1 tablespoon) of lemon curd in the center of each pie crust circle, being careful not to overfill.
- Carefully fold the dough over to create a half-moon shape, pressing the edges together with a fork to seal completely.
- Whisk the egg in a small bowl to create an egg wash, and brush the sealed edges of each hand pie to help them stay closed during frying.
- Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C), ensuring there's enough oil to fully submerge the hand pies.
- Carefully place 2-3 hand pies at a time into the hot oil, frying until golden brown, approximately 2-3 minutes per side.
- Remove fried hand pies with a slotted spoon and drain on a wire rack or paper towel-lined plate to remove excess oil.
- While still warm, dust the hand pies generously with granulated sugar, ensuring even coverage.
- Allow hand pies to cool for 5-10 minutes before serving to prevent burning, as the lemon curd will be extremely hot.
Tips
- Temperature is Key: Ensure your oil is precisely at 375°F for the perfect golden-brown crust. Use a kitchen thermometer for accuracy.
- Don't Overfill: When adding lemon curd, use a modest tablespoon to prevent leakage during frying.
- Seal Thoroughly: Use a fork to crimp edges completely, preventing the filling from escaping while frying.
- Fry in Small Batches: Cook 2-3 pies at a time to maintain consistent oil temperature and prevent overcrowding.
- Drain Properly: Use a wire rack instead of paper towels to keep the bottom crust crisp and prevent sogginess.
- Sugar Dusting Technique: Apply granulated sugar while the pies are still warm for the best adhesion and sweetest coating.
- Safety First: Let pies cool for 5-10 minutes to prevent mouth burns from the hot lemon curd.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
