Lemon Hand Pies

In a large bowl, whisk together the flour and salt.

Cut in the cold, cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.

Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Lemon Filling:

In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.

Stir in the fresh lemon juice, lemon zest, egg yolks, and water.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

Remove from heat and stir in the unsalted butter until melted and smooth.

Allow the filling to cool completely.

Assemble the Hand Pies: