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Overhead closeup of a Mini Lemon Cream Pie in a phyllo cup topped with whipped cream.
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4.41 from 5 votes

Mini Lemon Cream Pies

Lightened up lemon cream pie filling served in mini phyllo cups is the perfect bite sized dessert!
Prep Time20 minutes
Total Time20 minutes
Course: Desserts, Pies, Crisps + Tarts
Cuisine: American
Keyword: lemon cream pie, lemon pie
Servings: 15 servings
Author: Danae Halliday

Ingredients

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

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

Calories: 60kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 26mg | Sugar: 3g