Description
Bite-sized lemon pies with a custardy filling and magically self-forming crust, ideal for easy baking and impressive serving.
Ingredients
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup all-purpose flour
- 4 eggs
- 1¾ cups whole milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- Whisk melted butter, sugar, and flour until smooth. Add eggs one at a time, whisking well.
- Gradually add milk, lemon juice and zest, vanilla, and salt, whisking until combined.
- Pour batter through a sieve into muffin cups, filling ¾ full.
- Bake 22–25 minutes until set and lightly golden.
- Cool 10 minutes in pan, then transfer to a rack. Dust with powdered sugar after fully cooled.
Notes
- For a lemon-blueberry variation, add fresh blueberries before baking.
- For lime pies, substitute lime juice/zest and top with toasted coconut.
- Store refrigerated up to 3 days; dust with sugar right before serving.
- Pies will naturally sink slightly when cooled.
Nutrition
- Serving Size: 1 pie
- Calories: 180 kcal
- Sugar: 16g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg
