Mini Lemon Pies (Print)
Bright lemony pies that bake into their own custard-like crust, delivering a refreshing, light melt-in-your-mouth dessert.
# Ingredients:
→ Main Ingredients
01 -
1/3 cup fresh lemon juice
02 -
2 cups whole milk
03 -
1/2 cup all-purpose flour
04 -
4 large eggs
05 -
2 tablespoons grated lemon zest
06 -
1/2 cup melted unsalted butter
07 -
1 teaspoon vanilla extract
08 -
1/4 teaspoon salt
09 -
1 cup white sugar
→ For Serving
10 -
2 tablespoons powdered sugar to sprinkle on top
# Steps:
01 -
Set your oven to heat up to 350°F (175°C). Use a bit of grease for a 12-cup muffin pan or pop in some cupcake liners.
02 -
Grab a bowl and stir together the melted butter, sugar, and flour until smooth and combined.
03 -
Crack in the eggs one at a time, giving it a good whisk after each one.
04 -
Add the milk, vanilla, lemon juice, zest, and salt next. Mix until everything is silky and lump-free.
05 -
Scoop the batter into the muffin pan, leaving about a quarter of space at the top. Bake for 22-25 minutes until firm and lightly browned.
06 -
Leave the mini cakes to cool in the tray for 10 minutes, then move them to a rack to finish cooling completely. Sprinkle the tops with some powdered sugar before serving.
# Notes:
01 -
Add more lemon zest if you love that tangy kick.
02 -
Don't worry, these will naturally create a light crust while they bake.
03 -
It's normal for the tops to dip a little after cooling.