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.