In a small saucepan, bring zest, juice, and sugar to a boil for about 5 minutes.

Add the butter and stir until melted

Slowly add the beaten eggs and cook until thick. You'll end up with a few lumps, so put the mixture through a mesh siv for a smooth curd.

Let it cool in the refrigerator for at least 30 minutes.

Spread the lemon curd on the bottom pie crust, and then lay the top crust over it.

Use a two inch cutter to cut out your pies.

Using a bench scraper, lift pies and put them onto a lined baking sheet.

Press edges closed with a fork, and cut slits in the tops. Brush with egg wash, and sprinkle sugar on top.

Bake at 350 degrees for 12-15 minutes, or until golden on top. Enjoy!