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These adorable Lemon Pie Cookies are what happens when you combine a lemon cookie with flaky pie crust. Each cookie is filled with tart lemon curd and topped with a sweet glaze. These Pillsbury pie crust cookies are bright, delicious, and easy to make with just four ingredients!
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Easy Lemon Pie Cookies
Combining cookies and pie sounds like the best idea, doesn’t it? It does to me, and these easy lemon pie cookies are the best way to do it. They’re small and cute, tart and sweet, and so easy to make you’ll want to make batches of these pie cookies with lemon curd!
- Four ingredients! That’s all you need! They’re Pillsbury pie crust cookies, and we’re also using prepared lemon curd to make these super easy.
- Use Homemade Pie Crust or a refrigerated one from the store!
- They look like mini homemade lemon hand pies, but they’re just a few bites like a regular-sized cookie. Hence the name!
I love recipes using lemon pie filling, and these lemon cookies are always a favorite. They’re like a little sunny surprise when you serve them. So, whether you call them lemon curd hand pies or lemon pies cookies, they’re guaranteed to be a hit.
Ingredients in Lemon Pie Cookies
Crust: You’ll need 2 pie crusts – you can make pie crust from scratch or use refrigerated pie dough.
Lemon Curd: Buy store bought or make my homemade lemon curd.
Powdered Sugar and Half and Half: To make the glaze. You can also use cream, milk, or nondairy milk.
How to Make Lemon Hand Pies
- If you are using homemade dough, roll it out ¼” thick. If you are using store-bought ones, remove them from the packages and unroll them. Cut out rounds using a 3” round cookie cutter. Cut as many as you can, and then reroll the scraps to roll out more. You should get about 20 circles.
- Top half of the circles with one tablespoon of lemon curd. Place it in the center and then spread just a little bit. You want a border so you can seal the dough.
- Wet one of your fingers with water, run it around the edge of each circle, and place the top dough round on top.
- Use a fork to seal the edges together. Be sure to seal the edges completely, so the lemon curd doesn’t leak.
- Place the cookie pies on the prepared baking sheets and use a paring knife to cut an X on the top of each pie. This will allow steam to escape while they bake.
- Bake the lemon cookies for 15 to 20 minutes or until the crust is cooked. Allow them to cool before glazing them. The glaze is optional, but it adds a nice finishing touch.
- To make the glaze, whisk powdered sugar and half and half in a small bowl. Drizzle the glaze over the cooled lemon pie cookies. The icing will set but won’t turn completely hard.
- Crust: If you use homemade pie dough, the baking time may vary, so keep an eye on them while they bake.
- Size: You can make these lemon curd hand pies smaller if you prefer. Use a 1” or 2” round cookie cutter, but keep in mind you’ll need less filling for each, and they will bake faster.
- Glaze: You can use heavy whipping cream, milk, or non-dairy milk to make the glaze.
- Storage: Keep the cooled pies in an airtight container in the refrigerator. They will keep for up to three days. Or you can freeze them (without the glaze) for up to three months.
These cute pie cookies are in my favorite hand pie recipes file, and now you can add them to yours! You’ll be in love with these sweet and tart treats after the first bite. Enjoy!
More Desserts To Make With Pie Crust
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Lemon Pie Cookies Recipe
- Preheat oven to 400°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Unroll pie crusts (or roll them out to 1/4-inch thick if using homemade).
- Use a 3-inch round cookie cutter to cut circles, rerolling each crust as needed to use all the dough. You’ll get about 20 circles.
- Lay out half the circles and add 1 tablespoon lemon curd to the center of each, spreading it just a bit to flatten.
- Wet a finger with water and run it around the edges of the circle, then top with a second pie crust circle. Use a fork to pinch the edges together so they stick. Transfer each pie to the prepared cookie sheet.
- Cut 2 cross slits in the center of each pie so that air can escape. Bake for 15-20 minutes, or until the crust looks done. Remove from oven and cool completely.
- Glaze: Whisk powdered sugar and half and half until desired thickness. Drizzle over pies. Allow to semi-set (won’t get totally hard but will dry on top).
- Store in an airtight container in the refrigerator for up to 3 days or freeze unfrosted pies for up to 3 months.
- If using a homemade crust, bake time might be slightly different.
- You can make these smaller if you want more bite size cookies. I suggest a 1-inch or 2-inch round cookie cutter. Note: you’ll need less filling per cookie if you make them smaller, and they’ll bake faster.
- Be sure to seal the edges completely so the lemon curd doesn’t ooze out.
The glaze is optional but is delicious!
- You can use heavy whipping cream, milk, or nondairy milk in the glaze.
These Lemon Pie Cookies use a Pillsbury pie crust and each cookie is filled with a tart lemon curd and topped with a sweet glaze. They’re small, cute, tart and so easy to make!
Last Updated on December 10, 2021