Mini Lemon Pies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup white sugar
02 -
2 cups full-fat milk
03 -
1 teaspoon pure vanilla extract
04 -
4 large eggs
05 -
1/2 cup melted butter (unsalted)
06 -
1/3 cup fresh lemon juice
07 -
1/2 cup plain flour
08 -
1/4 teaspoon table salt
09 -
2 tablespoons zest from lemons, finely grated
→ For Serving
10 -
2 tablespoons confectioners' sugar (optional for sprinkling)
# Instructions:
01 -
Set your oven to 350°F (175°C). Lightly coat a 12-slot muffin pan with grease or use cupcake liners.
02 -
Blend the melted butter, sugar, and flour in a bowl until it’s thoroughly mixed.
03 -
Crack the eggs in one at a time, and whisk each in well before adding the next.
04 -
Pour in the milk, squeeze in the lemon juice, add the zest, vanilla, and salt. Mix it all well until no lumps remain.
05 -
Spoon the mixture evenly into the muffin slots, filling each about three-quarters full. Bake for 22-25 minutes until the tops are golden and firm.
06 -
Leave the pies in the pan for 10 minutes to cool, then place them on a wire rack to finish cooling. Add a light dusting of powdered sugar just before you serve.
# Notes:
01 -
Want a stronger lemon kick? Toss in more lemon zest.
02 -
These little pies make their own crust as they bake.
03 -
A slight dip in the center while cooling is totally normal.