Mini Lemon Cream Pies

Name: Mini Lemon Cream Pies
Prep time: 20 min
Total time: 20 min
Yield: 15 servings
Ingredients: 15 mini phyllo shells; 6 ounces plain greek yogurt; 3 ounces low fat cream cheese; 3 1/2 tablespoons powdered sugar; 1 teaspoon lemon zest; 2 tablespoons lemon juice; 1/4 teaspoon vanilla extract; 1/3 cup heavy whipping cream; 1 tablespoon powdered sugar; 1/2 teaspoon vanilla extract

User Reviews

4.4

15 reviews

Good

Prep Time
20 mins
Total Time
20 mins
Servings
15 servings
Calories
60 kcal
Course
Dessert, Baked Goods
Cuisine
American

Mini Lemon Cream Pies

Lindsey Herring

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Lightened up lemon cream pie filling served in mini phyllo cups is the perfect bite sized dessert!

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Ingredients

Servings

Mini Lemon Cream Pies

15 mini phyllo shells
6 ounces plain greek yogurt
3 ounces low fat cream cheese, softened
3 1/2 tablespoons powdered sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1/4 teaspoon vanilla extract

Whipped Cream

1/3 cup heavy whipping cream, cold
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract

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Instructions

In the bowl of a stand mixer or with a handheld mixer beat the Greek yogurt, cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla together until they are totally combined and smooth. Divide the filling into each of the mini phyllo shells.
Clean out the bowl that the lemon cream filling was made in and add in all of the whipped cream ingredients. Using the whisk attachment, beat the whipped cream on high until stiff peaks form.
Use a piping bag to pipe the whipped cream on top of each mini lemon cream pie. You can also use a spoon and dollop it on. Serve immediately.

Notes

The pies are best assembled right before serving to prevent the phyllo shells from becoming soft.

Nutrition Information

Show Details

Calories 60kcal (3%) Carbohydrates 5g (2%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Cholesterol 10mg (3%) Sodium 26mg (1%) Sugar 3g (6%)