Tart Meyer lemon curd, crunchy sugar, and flaky pastry.

CRUST

Makes 6 pies

1 stick cold butter grated then frozen (salted)

1 1/4 cup all purpose flour

1/4 cup ice cold water by the tablespoon

FILLING

Lemon curd

6 rasperries

Egg Wash – 1 egg + 1 tablespoon water whisked together

Sparkling sugar

DIRECTIONS

Grate your butter into a mixing bowl and place the bowl into the freezer for 15 minutes.

Add flour and cut it into the grated butter with a pastry cutter until you have coarse crumbs of flour coated butter.

Add about 1/4 cup of ice cold water by the tablespoon to the crumbs. You may not need this much, so add gradually as you mix by hand. When a dough ball is formed, gather it together and place it on a piece of plastic wrap. Shape it into a round, flat disk and cover it with the plastic wrap. Refrigerate for at least an hour.

Roll the dough out onto a well floured surface. Using a circle shaped cutter (or the rim of a glass), cut out as many circles as you can fit. Then gather up the remaining dough and cut out the circles again. You will want an even number because each pie needs a top and bottom circle.

Place half of the circles on a baking sheet. Top with 2-3 tablespoons of the lemon curd and a raspberry in the center.

Top each one with the remaining circles of dough. Crimp the edges closed with the tines of a fork. Cut a small hole in the top of each pie.

Using a pastry brush, brush on the egg wash and sprinkle generously with sparkling sugar.

Bake at 400 for 15-20 minutes or until golden brown on top.