Lemon Cheesecake Hand Pies
Delightful lemon cheesecake hand pies with a crispy, flaky crust and a creamy lemon filling, perfect for any occasion.
Ingredients
For the Hand Pies
- 1 package pie crusts
- 8 oz cream cheese, softened
- ½ cup sugar Substitute with honey or maple syrup if desired.
- ¼ cup lemon juice Freshly squeezed is best.
- 1 tsp lemon zest
- 1 whole egg Used in the filling.
- 1 tbsp cornstarch
- 1 whole egg for egg wash Mixed with 1 tbsp water.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roll out the pie crusts on a floured surface.
- Cut circles from the dough, about 4-5 inches in diameter.
- In a mixing bowl, combine cream cheese, sugar, lemon juice, lemon zest, egg, and cornstarch until smooth.
Assembly and Baking
- Place a tablespoon of lemon cheesecake filling on one half of each dough circle.
- Fold the dough over and seal the edges with a fork.
- Brush the tops with the egg wash.
- Bake for 20-25 minutes or until golden brown.
- Remove and cool on a wire rack.
Serving
- Serve warm or at room temperature.
Notes
You can customize the filling with different fruits or spices. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.