Mini Lemon Pies (Print-Friendly Version)
Tangy little lemon pies that bake up light and custardy while creating their own crumbly crust. A bright and easy dessert.
# Ingredients:
→ Core Ingredients
01 -
1/3 cup fresh lemon juice
02 -
2 tablespoons finely grated lemon zest
03 -
4 large eggs
04 -
1 cup white sugar
05 -
1/2 cup plain flour
06 -
1/4 teaspoon table salt
07 -
1/2 cup melted butter (unsalted)
08 -
1 teaspoon vanilla extract
09 -
2 cups whole milk
→ Topping
10 -
2 tablespoons powdered sugar for sprinkling
# Steps:
01 -
Turn the oven on to 350°F (175°C). Either grease your muffin pan lightly or use cupcake liners to line it up.
02 -
Blend the flour, butter, and sugar in a bowl. Stir until smooth and creamy.
03 -
Mix in each egg one at a time. Stir well every time you add one.
04 -
Add the lemon juice, milk, lemon zest, vanilla, and salt. Whisk it all together until no lumps remain.
05 -
Fill each muffin spot about three-quarters full with the batter. Bake for 22-25 minutes till they look set and light golden brown on the surface.
06 -
Leave pies in the pan for 10 minutes, then move to a rack to cool completely. Sprinkle powdered sugar on top before serving.
# Notes:
01 -
A little extra zest can give stronger flavor
02 -
The pies bake with their own natural crust
03 -
Center might slightly sink as they cool