How to make mini no-bake lemon pies

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Mini desserts are a creative end to any dinner or get-together. These mini no-bake lemon cream pies are delicious and simple, and they require only a handful of ingredients. Just as in a classic lemon pie, the tart lemon curd counteracts the sweet, creamy filling in this dessert, creating a bite that leaves you salivating and wanting more.
The recipe below has a short list of both ingredients and instructions, and you can prepare it a day in advance. Looking to cut corners? Buy prepared mini pie crusts. If you'd like to cut fat content, substitute a low-fat cream cheese in the filling.
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Cooktop Cove
No-Bake Mini Lemon Cream Pies
6 pies
15 mins
2 hours
2 hours 15 minutes
8 ounces package cream cheese, softened,
3/4 cup heavy whipping cream
1/2 cup lemon curd
3 tablespoons granulated white sugar divided
6 store-bought mini graham cracker pie shells
6 lemon slices, for garnish
Fresh mint leaves, for garnish (optional)
Using a stand mixer or electric hand mixer, whisk together the heavy cream and half the sugar until stiff peaks form for 67 mins.
In another medium bowl, stir the cream cheese, lemon curd and remaining sugar until well combined.
Arrange the mini pie shells on a baking sheet, and carefully fill each with the lemon cream cheese mixture. Smooth off the tops, and top each with the whipped cream.
Refrigerate for 2 hours, or until the pie filling has set and the pies have chilled.
Garnish with fresh mint, if desired, and serve immediately.
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