Fried Pies are a popular staple in the South, and this is one of the most popular flavors. This recipe makes about 10 large pies. Make sure you allow the pies to cool before eating – frying makes the lemon curd lava hot! You may also bake these if you wish (see the variation below)

1 recipe Pate Sucree

1 recipe Lemon Curd (recipe follows)

To make the pies – roll out the pastry dough until 1/8 inch thick. Cut with large biscuit cutter into 5 inch rounds. Fill each round with 2 Tbsp of cold lemon curd (recipe below). Slightly wet edges of the dough and fold over, crimping edges with fork tines. Set to the side on a cookie sheet covered in parchment or wax paper.

Allow to rest at least 30 minutes to allow the edges to seal. Refrigerate for best results. If baking proceed to Variation step. Otherwise, continue on to follow instructions:

To Fry:

Heat vegetable oil or lard in a large skillet or cast iron pan to 375 degrees. Carefully slip a few pies into the hot oil – generally no more than 3 at a time to keep the oil hot! – and cook until the bottom is golden brown – about 3-5 minutes. Flip and repeat.

Remove immediately to drain on a wire rack. Continue to cook the pies. When all pies are done, dust with powdered sugar, or lemon glaze (recipe follows). Allow to cool to room temperature before serving.


Baked Lemon Pies.

Preheat oven to 400 degrees, and line one or two baking sheets with parchment paper, while pies are resting. Brush pies with a mixture of 1 egg white beaten with 1 tbsp water until foamy. Dust with sugar – you may use any kind, but coarse (decorator’s) sugar is wonderful for this . Place on parchment coated baking sheets and bake for 15-20 minutes or until pies are golden brown and crisp. Allow to cool completely before serving.

Lemon Curd (yields about 3 cups worth)
6 large egg yolks, broken and strained through a mesh sieve
Zest of 1 lemon
1/2 cup fresh lemon juice
12 tablespoons granulated sugar
8 tablespoons butter, cold, cut into small 1/2 inch pieces

Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and whisk constantly. Cook until mixture thickens, 5 to 7 minutes.

Remove pan from heat. Add butter, one piece at a time, until mixture is smooth and all butter is incorporated. Take out of pan and place into a bowl. Cover the surface of the curd directly with plastic wrap, to avoid a skin from forming and to avoid the curd absorbing any odors from the fridge. Allow to cool to room temperature, then refrigerate until firm and chilled, at least 1 hour. Proceed with recipe as desired.

Lemon Glaze
1/4 c lemon juice
1 c granulated sugar
1 1/2 tsp vanilla

Mix all ingredients in a small pan and boil hard for one minute. Pour over hot pies.