Cindy "TheSweetNerd" Rodriguez I love finding fun new ways to present classic desserts that everyone loves. These adorable little Mason Jar Lemon Pies are so fun. You can make them ahead of time and stack them up in the fridge to surprise the kiddos for an after-dinner treat. By mixing and matching jams, you can give each serving its own unique flavor.
But let me pause for just a moment as I revel in our Southern California winters. While the rest of the country is buried in snow, we’re enjoying lemon season. I know, I’m spoiled! I mean, you can’t walk down the streets here without seeing a tree laden with supple, ripe fruit just waiting to be picked. And Lemon Curd is a great way to make use of these little balls of sunshine so let’s get started.
I’ve had friends confide that they’re intimidated by the idea of making lemon curd, but trust me, it’s really quite easy. Just combine the eggs, yolks, sugar, juice, and zest over a bain-marie (double boiler) to get a nice even heat. Add butter and cook, whisking occasionally until thick.
Don’t stress if the curd starts off messy with the fats all separated and chunky looking. Just keep whisking and it’ll come together. Once you get a nice, even consistency, go ahead and pat yourself on the back because…you did it. That wasn’t so hard, now was it?
Next, cover your curd with plastic wrap, letting the wrap touch the top to prevent it from forming a skin, and let it cool. Now, it’s on to the cookie bottoms!
In a food processor or blender, mix the cookie biscuits into crumbs. Add in sugar and melted butter. Tip: you can easily make this recipe gluten-free by using a cookie like Walkers Gluten-Free.
It’s time to get these Mason Jar Lemon Pies going!
I used 4 oz. Mason Jars and filled them about one third of the way with cookie crumbs. Then, I filled them in with a few dollops of lemon curd, leaving just enough room at the top for a hefty spoonful of delicious jam.
Top them off with edible flowers or a sweet herb for that little extra touch of goodness and ta-da! You’ve got yourself some adorable mini Mason Jar Lemon Pies.
Photos by: Maria Hedrick Photography
Lemon Curd 1Combine the eggs, yolks, sugar, juice, and zest over a bain-marie. Add butter and cook, whisking occasionally until thick. Cover with plastic wrap and let wrap touch the top of the lemon curd. This will prevent it from forming a skin. Cookie Bottom 1In a food processor or blender, mix the cookie biscuits into crumb size pieces. Add in sugar and melted butter. Assembly 1Layer cookies on bottom of jar. Next, add in the lemon curd. Top with jam and edible floral or herbs.Directions
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Lucky you…enjoying lemon season!! We’re enjoying chilly weather…NOT! These look delicious Cindy! Sweet and tart and perfect in little mason jars!
Yes, these Cali lemons are happy. And usually SoCal is infamous for our fun loving weather, but wow we have been getting unprecedented rainfall. No complaints here, as we need it desperately. Happy lemons. Happy Cindy. Thanks!
Last year we moved into a house with five lemon trees. At first I was super excited, and now I can’t seem to find ways to use them fast enough. Also, I love, love, love mason jars. They’re so handy. So this is pretty much the perfect recipe for me. I’ll tag you on IG with a pic once the kids and I finish making them!
Oh so happy to give you a recipe for using those lemons! I freeze mine and keep them in snack zip-lock baggies. Then, when I am making a lemon-inspired recipe, pull out one snack-sized baggie and you are set. I plan to do more with lemon cupcakes, cake, and some easy lemonade recipes. Stay tuned!
Yes! Keep those lemon recipes coming! I just made this one and I’m feeling pretty proud of myself. I think I probably could have cooked the curd a little longer (I thought it would firm up more in the fridge as it cooled) but the flavor was amazing. I served them up for dessert tonight with some homemade strawberry jam I found in the cupboard, and the whole family devoured them. They are the perfect size! (I’ll tag a photo in IG #lemonjarpies). Thanks!
Thanks so much April. You made my day by sharing your baking experience with me. Glad you liked the tangy sweet flavor of the curd. If you leave it overnight in the refrigerator it will firm up for sure! Looking forward to seeing IG. Cheers –
so envious of you and all those gorgeous lemons. i swear i put lemons on everything and a slice of lemon is the only way you’ll get me to have a glass of water. these pies in a jar are so totally up my alley and i love that i can grab one whenever the craving strikes!
I love lemons too! I have so many from the backyard, so I squeeze-n-freeze and wouldn’t have it any other way. Thanks Cathy!
We are well out of lemon season down in the Southern Hemisphere so I am filled with envy right now! I love lemon curd more than most things – so this dessert is right up my alley. Gorgeous post!!
Hiya. Thanks for the compliment. Wish I could send you some lemons! I am envious for that lovely peach tart you did. Wowsa. Your blog is incredible. And, I must mention that my son is freaking out with the Harry Potter Warner Bros pictures. Love it.
Wish we had sunny warm weather right now!! I guess a girl can dream 😉 We have so much snow right now!! I love making (and eating) lemon curd and anything served in a little mason jars is just absolutely adorable! These look so good, Cindy!
Thanks Dawn. Soon the snow will thaw and spring will be here before you know it. I love lemon curd too. I am such a sucker for lemon desserts. Appreciate the kind compliments.
I love that this yummy treat appeals to all groups- as a college student I’m always looking for ways to prep things to grab before class and this would be perfect for that!! Love it.
Shoot, if I were in college again, I would make this for my calculus professor! HA, maybe one extra credit point. Cheers –