You can make this recipe with any fruit curd, pie filling or jam that you prefer.
Unroll each pastry sheet on a flat work surface. Using a wide-mouth glass, cut out at least 6 circles from each pie crust.
Fill each circle with about 1/2 tablespoon of the lemon curd. Using your finger, moisten the edge of the crust with water. Fold over to make half a circle, and crimp with a fork to seal.
Place the hand pies on a parchment-lined baking sheet, and bake in a 375 degree preheated oven for about 15 minutes.
Allow the pies to cool for about 10 minutes while preparing the icing drizzle.
Mix the powdered sugar, lemon extract, salt and milk until a smooth consistency is achieved. Spoon this mixture in a sandwich bag, snip off the end and drizzle over the cooled hand pies. Optional: Immediately sprinkle with the colored sugar.