Description
Delightful mini lemon pies with a creamy texture and zesty flavor, perfect for any occasion.
Ingredients
Scale
- 4 tbsp butter (melted)
- 1 cup granulated sugar
- 2 eggs (room temperature)
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 cup fresh lemon juice (not bottled)
- 1 tbsp lemon zest (from fresh lemons)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- Combine the melted butter, sugar, eggs, milk, flour, lemon juice, lemon zest, vanilla extract, and salt in a blender or mixing bowl. Blend or whisk until smooth and creamy.
- Pour the batter evenly into the muffin cups, filling each about two-thirds full.
- Bake for 28 to 32 minutes, or until lightly golden and the centers are just set.
- Allow the pies to cool in the tin for 10 minutes before transferring to a wire rack. Chill in the refrigerator for at least 1 hour before serving.
Notes
Serve chilled with powdered sugar or fresh berries for a delightful finish. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg