Lemon Piefaces

Name: Lemon Piefaces
Yield: Makes 4 dozen 2-inch pies
Ingredients: ½ teaspoon salt; 2 to 4 teaspoons strained fresh lemon juice, as needed; 3 cups all-purpose flour; ½ cup cornstarch; 2 egg yolks; 1 teaspoon vanilla extract; 1 cup (2 sticks) unsalted butter, at room temperature; 1 cup confectioners’ (10X) sugar, sifted; Thin curls of lemon or orange peel; 1½ cups granulated sugar; ½ cup (1 stick) unsalted butter, cut up; ⅓ cup strained fresh lemon juice (juice of 2 to 3 lemons); Pinch of salt; 1½ tablespoons very finely chopped or grated fresh lemon rind (colored outer layer only, no pith); 1 egg yolk; 3 eggs

Preparation info

Makes
4 dozen
pies

Difficulty
Easy

Appears in

Mrs. Witty's Monster Cookies

By Helen Witty

Published 1983

About

With an intensely lemony filling, its tartness smoothed by butter, these little pies are made with a tender crust that can also be baked as plain flat cookies (just roll, cut, sprinkle with coarse sugar, and bake). Any leftover filling will keep for up to three weeks in the refrigerator; it’s a delicious spread for toast.

Ingredients

Lemon Filling (makes 2 cups)

½ cup (1 stick) unsalted butter, cut up
1½ cups gra

Dessert
Vegetarian

Method

Make the lemon filling: In the top section of a double boiler or in a very heavy saucepan, combine the butter, sugar, lemon juice, lemon rind, and salt. Set the double boiler top or the saucepan over very low heat and stir the mixture constantly until the butter has melted and the sugar has dissolved.
In a small bowl, beat the eggs and the egg yolk together unt