Lemon Mini Pies (Print)
Sunny, tangy little lemon pies that form their own crust as they bake—light and creamy with just the right citrusy kick.
# Ingredients:
→ Main Ingredients
01 -
1/2 cup of butter, melted and unsalted
02 -
1 cup of white sugar
03 -
1/2 cup of plain flour
04 -
4 eggs, big ones
05 -
2 cups of whole milk
06 -
1/3 cup of fresh lemon juice
07 -
2 tablespoons of grated lemon peel
08 -
1 teaspoon of vanilla
09 -
1/4 teaspoon of salt
→ For Serving
10 -
2 tablespoons of powdered sugar for sprinkling
# Steps:
01 -
Get your oven hot—set it to 350°F (175°C). Either grease a 12-cup muffin pan or pop in some cupcake liners.
02 -
Grab a mixing bowl and stir up the butter, sugar, and flour until smooth and blended well.
03 -
Toss in the eggs one by one, mixing thoroughly after each one.
04 -
Pour in your milk, lemon juice, lemon peel, vanilla, and salt. Stir until the batter looks nice and smooth.
05 -
Spoon the batter evenly into the muffin pan, filling each spot about three-quarters full. Slide it into the oven and bake for roughly 22–25 minutes, until they look firm and golden on top.
06 -
Once done, let them sit in the pan for about 10 minutes. Then move them to a wire rack to cool completely. Sprinkle some powdered sugar before enjoying!
# Notes:
01 -
For a stronger lemon kick, toss in more lemon zest.
02 -
While baking, the pies naturally create their own crust.
03 -
They may shrink a little in the middle once cooled.