These mini pies are filled with a creamy lemon flavored filling and topped with a simple blueberry topping! Try them this Easter for a quick and easy dessert.
1 (14.1 oz.) Prepared pie dough
8 oz. Cream cheese, softened
1/2 cup Greek yogurt, plain
2/3 cup Sugar
1 Tbsp. Lemon zest
1 Lemon, juiced
1/3 cup Robert Rothschild Farm Blueberry Lemon Ginger Dip
3 Gingersnap cookies, crushed
Lemon zest, for garnish
Preheat oven to 350 degrees F. Spray a muffin tin with nonstick spray and set aside. Sprinkle work surface with flour. Roll out pie crust slightly. Using a 3 1/2-inch biscuit cutter or a glass; cut out six circles from each pie crust. Gently place dough in each muffin tin cavity, pressing up sides as necessary. Bake in the oven for 15 minutes or until golden. Remove from oven and let pie crusts cool completely. While crusts bake prepare filling. In a mixer beat together cream cheese and yogurt until smooth and creamy. Stir in sugar, lemon zest and juice. Divide filling among each of the cooled pie crusts. Top with a teaspoon of blueberry dip. Sprinkle each pie with crushed gingersnaps. Serve immediately, refrigerate any leftovers.
Recipe created by Tanya Schroeder at, www.lemonsforlulu.com.