LEMON CURD FRIED PIES

Hubig's Homage Mini Lemon Curd Fried Pies
Makes about 10

1 package refrigerated pie dough (such as Pillsbury)
Lemon Curd (recipe follows)
Oil for frying
For the Lemon Drizzle
About 1/2 cup powdered sugar
Juice of 1/2 to 1 lemon

Follow package directions to thaw or soften pie dough. Place on waxed paper or a cutting board. Use a 2-1/2-inch round biscuit or cookie cutter to cut rounds from the dough.

Place about 1 teaspoon lemon curd in the center of a round. Fold over the edges. With the tines of a fork, press the edges together firmly. (Filling should not squirt out the side, but if it does, just remove the excess with a clean spoon or your finger.) Dip the fork in water if it looks like it's sticking to the dough.

Heat oil over medium-high heat in a 10-inch skillet to frying temperature. Test with a scrap of dough. When the oil bubbles all around the edge of the dough and it turns golden brown on one side within a minute or two, the oil is hot enough.

Carefully slip the filled pies into the hot oil, and keep an eye on them. With a spatula and tongs, gently turn them over when the pressed-together outer edge starts to look golden brown. Cook until second side is browned as well, about another minute, then drain and remove to a plate lined with paper towels.

When all the pies are cooked, make the drizzle. Put the powdered sugar into a small bowl, and squeeze the fresh lemon juice through a strainer onto the sugar. Stir well, until there are no lumps; the glaze should fall freely off the edge of a spoon. If drizzle is too thick, add small amounts of lemon juice (or water if you run out) until it is thin enough.

Hold a spoonful of the drizzle over the plate of pies and move your hand back and forth quickly to make stripes on the pies. Repeat until all the pies have glaze on them.

Like any fried food, these pies are best served hot.

Microwave Lemon Curd Filling for Fried Pies
Makes about 2 cups

1/2 cup unsalted butter, cut in pieces
3 large eggs
1 tablespoon fresh lemon zest
1/2 cup fresh-squeezed lemon juice
1 cup granulated sugar

In a microwave-safe bowl, melt butter in the microwave on 50 percent power.
In a separate bowl, lightly beat the eggs. Whisk in the lemon zest, lemon juice and sugar. Slowly whisk into the hot melted butter until well combined.

Cook in the microwave on high for 1-minute intervals only, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon, about 3 or 4 minutes. After it coats the back of a spoon, microwave it for an additional 30 seconds.

The curd will thicken further as it cools. Pour into small clean glass jars or one larger bowl. Refrigerate.
Covered and refrigerated, lemon curd will keep several weeks.

PIE Variations:
Use your favorite pie filling instead of lemon curd. With apple filling, add cinnamon or freshly grated nutmeg to the filling and/or drizzle.
Make the pies larger. To make hand-size pies about the size of Hubig's, cut out 6-inch circles of dough.

You can also gather up and re-roll the scraps of dough to make more pie circles.
Bake the pies on a sheet of parchment in a 375-degree oven until browned.
Brush the glaze on instead of drizzling it. You could make the glaze a bit thicker for this purpose.

Make the glaze with cream or milk instead of lemon juice.
The key to the glaze is adding tiny amounts of liquid at a time; otherwise you will have to add more powdered sugar to get the correct thickness and end up with more than you want.

What else to do with lemon curd:
Serve with scones and clotted or Devonshire cream, the classic usage.
Use as cake filling between layers; fill tarts and top with whipped cream.
Fold together with an equal amount of unsweetened whipped cream or whipped topping to use as a spread or filling for cakes or tarts.
Give as a gift.