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Ingredients
- 1 (15 ounce) package refrigerated pie crusts
- 1 (8 ounce) package cream cheese, softened
- 13 cup powdered sugar
- 13 cup lemon curd
Method
- Unfold the piecrusts onto a lightly floured surface.
- With a 3-inch round cookie cutter, cut 9-10 rounds from each crust (or as many as you can get).
- Place the dough circles on baking sheets that have been coated with nonstick cooking spray.
- Bake in a 450 oven for 7-9 minutes or until golden.
- Transfer to a wire rack to cool completely.
- In a mixing bowl, combine the cream cheese and powdered sugar; stir to blend well.
- Spread mixture evenly over cooled crusts, leaving a small border around the edges.
- Spread the lemon curd evenly over the cream cheese.
- May serve at room temperature or cover and chill until ready to serve.
