Description
Bright and delightful mini lemon pies that come together quickly, perfect for satisfying your sweet tooth with a custardy center and a golden top.
Ingredients
For the Pies
- 1 tbsp Lemon zest (Freshly grated for best flavor)
- 2 large Eggs (Room temperature for easier mixing)
- 1/4 cup fresh Lemon juice (Freshly squeezed is preferred)
- 1/2 cup All-purpose flour
- 1 cup Granulated sugar (To sweeten the batter)
- 1 cup Powdered sugar (For dusting if desired)
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 1/2 cup unsalted Butter (Melted)
- 1 3/4 cups Whole milk (Or substitute with 2% or half and half if desired)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with cupcake liners.
- In a mixing bowl, combine the lemon zest, eggs, lemon juice, flour, granulated sugar, powdered sugar, salt, vanilla extract, melted butter, and milk.
- Whisk the ingredients together until smooth and well incorporated.
- Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 25 minutes or until the tops are set and lightly golden.
- Allow to cool slightly before serving. Dust with powdered sugar if desired.
Notes
Serve warm or at room temperature. Pairs well with whipped cream or fresh berries. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American