Lemon Piefaces

Preparation info
  • Makes

    4 dozen

    • Difficulty


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.


Lemon Filling (makes 2 cups)

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


  1. 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.
  2. In a small bowl, beat the eggs and the egg yolk together unt