I know I haven’t done a Whip it up recipe in a while, but I made these this morning and had to share! I found the recipe here and after some tweaks, I got it just right.
Here’s what you will need:
1 package of mini graham cracker pie crusts (they come 6 to a pack)
Lemon Curd filling:
1 cup sugar
1/2 cup cold water
6 tablespoons cornstarch
1/2 cup fresh lemon juice
Lemon Fluff topping: (this makes enough for 12 pies, so double the curd recipe if you want to make all 12)
1 small box of sugar free instant lemon pudding
1 cup of skim milk
1-8oz tub of lite cool whip
What you do:
In a saucepan, mix together the sugar, water and cornstarch. Bring it to a boil on medium heat and stir constantly. This mixture needs to get fairly thick – almost like a pudding consistency. When the mixture thickens, reduce your heat to low and stir for another minute. Remove the mixture from the heat, place in a non-metallic bowl and add lemon juice and zest. Allow your lemon curd to cool and thicken at room temperature. At this point mine had not thickened up, so I poured it back into the pot and brought it to a boil again. Perfection! Then, store in your fridge for up to a few days.
Lemon Fluff topping:
Mix together pudding, milk and a little of the lemon zest. (Save the rest of the lemon zest for garnish.) Allow the pudding to set for 30 seconds – 1 minute. Fold in Cool Whip and be careful not to over mix. Now you can get fancy and pour the mixture in a piping bag fitted with a star tip, but I don’t have any of those. So, I poured mine in a gallon baggie and snipped the corner. Works great!
How to Assemble:
Divide the lemon curd into the pie shells. Then swirl the lemon fluff on top, sprinkle with lemon zest and garnish with a lemon wedge. Oooo! (after thought) A light sprinkle of yellow sugar instead of the zest would be pretty too!
Refrigerate until time to serve!
Super simple and so cute a summer-y! It only took me 30 minutes to prepare these sweet bites.