Lemon Cheesecake Hand Pies Recipe
Tender, portable bites of zesty lemon cheesecake nestled in flaky crust: perfect for parties or a simple sweet treat.
Ingredients
- 1 package store-bought pie crust 9-inch, two sheets, kept chilled
- 8 oz cream cheese softened, full-fat
- 1/4 cup granulated sugar
- 1 tbsp lemon zest from about 1 large lemon
- 1/4 cup fresh lemon juice strained
- 1 large egg divided: 1 for filling, 1 for wash
- 1 tsp vanilla extract
- Pinch sea salt to balance sweetness
- 1 tbsp cold water for egg wash
- 1 tsp coarse sugar for sprinkling, optional
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat for even browning.
- Beat softened cream cheese, sugar, lemon zest, and juice until smooth. Mix in one beaten egg and vanilla until just combined.
- Lightly flour a surface, roll out crusts to 1/8-inch thickness, then cut twelve 4-inch circles using a cutter or glass rim.
- Place about 1 tablespoon of filling in the center of six dough circles, keeping a small edge clear for sealing.
- Moisten edges with water, top with remaining circles, then press and crimp with a fork to seal tightly.
- Whisk the second egg with cold water and brush over each pie; sprinkle coarse sugar on top for crunch.
- Refrigerate the assembled pies on the sheet for 15 minutes to firm the dough and reduce spreading.
- Bake for 18–20 minutes on the center rack, rotating halfway, until golden brown and fragrant.
- Let the pies cool on the sheet for 5 minutes, then transfer to a wire rack; enjoy warm or at room temperature.
Notes
For a brighter yellow filling, add a drop of food-grade turmeric. Store in the fridge for up to 3 days or freeze for up to 1 month.
Nutrition
Calories: 210kcal
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