Preheat your oven to 450 degrees F (232 degrees C). This high temperature will ensure that the pie crusts bake to a perfect golden brown. You’ll want to smell that buttery aroma wafting through your kitchen!
Grab a 3-inch flower or round cookie cutter. Use this to punch out as many shapes as you can from the pie crusts. Roll any scraps of dough together and continue cutting out shapes until you have 24 total. This is where the fun begins!
Next, place the pie cutouts on the back of a mini muffin tin. Make sure to space them nicely so that the edges do not touch. This will ensure even baking and prevent any sticking together.
Now, bake those crusts for about 8 to 10 minutes, or until they turn a light golden brown. It’s crucial to keep an eye on them as they bake – we want them golden, not burnt!
Once baked, let them cool in the muffin tin for a few minutes. Carefully twist and pull each pie shell up to remove them. They should pop out nicely if you’ve greased the tin properly.
Fill each cooled pie shell with a teaspoon of jarred lemon curd. This is where the magic happens; the tartness of the curd will provide a beautiful contrast to the creaminess of the filling.
In a medium bowl, whisk together the cold milk with the lemon pudding mix until smooth. This mixture should blend seamlessly, creating a nice base for our creamy filling.
Gently fold in the Cool Whip until fully combined. The key here is not to deflate the mixture; we want it to remain light and airy.
Finally, spoon a tablespoon of the lemon mousse on top of each pie shell. Make sure to generously top each one to create a lovely mound of cream.
Store your delicious creations in the fridge until you’re ready to enjoy! They’ll be perfectly chilled and ready to impress your guests.
