Mini Lemon Crust Pies (Print-Friendly Version)
Light, citrusy mini pies with a custard center and no-prep crust that forms as they bake. A quick and refreshing dessert.
# Ingredients:
→ Main Ingredients
01 -
1 teaspoon vanilla extract
02 -
1/4 teaspoon salt
03 -
1/3 cup freshly squeezed lemon juice
04 -
2 cups whole milk
05 -
2 tablespoons lemon zest
06 -
4 large eggs
07 -
1 cup granulated sugar
08 -
1/2 cup unsalted butter, melted
09 -
1/2 cup all-purpose flour
→ For Serving
10 -
2 tablespoons powdered sugar to sprinkle on top
# Steps:
01 -
Set your oven to 350°F (175°C). Grab a 12-cup muffin pan, and either grease it lightly or pop in cupcake liners.
02 -
Take a mixing bowl and stir the butter, sugar, and flour together until they come together smoothly.
03 -
Crack in the eggs one by one, stirring thoroughly each time before adding the next.
04 -
Stir in milk, lemon juice, lemon zest, vanilla, and salt until the mix is completely smooth.
05 -
Pour the mixture evenly among the muffin cups, about 3/4 full. Bake them for 22-25 minutes, just until they're cooked through and lightly golden.
06 -
Leave the pies in the pan for 10 minutes to cool, then transfer them to a rack to finish cooling. Sprinkle powdered sugar on top before serving.
# Notes:
01 -
For a stronger lemon flavor, toss in extra zest.
02 -
The pies naturally develop a crust during baking.
03 -
Sinking in the center is normal as they cool.