Description
Delicious lemon mini pies that are light and fluffy, perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups whole milk, at room temperature
- 1 tablespoon fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
- Extra lemon zest, for garnish optional
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or line it with paper liners.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until combined.
- Add the eggs one at a time, whisking well after each addition until the mixture looks smooth and slightly pale.
- Stir in the fresh lemon zest, fresh lemon juice, and vanilla extract until fully combined.
- In a separate bowl, mix the all-purpose flour and salt, then gradually whisk the dry ingredients into the wet mixture.
- Slowly pour in the whole milk while whisking constantly until the batter is smooth and very thin.
- Pour the batter evenly into the prepared muffin cups, filling each one about three-quarters full.
- Bake for 35 to 40 minutes, or until the tops are lightly golden and the centers are set with a slight jiggle.
- Remove the muffin tin from the oven and let the pies cool completely in the pan so they can firm up properly.
- Carefully remove the mini pies, dust with powdered sugar, garnish with extra lemon zest if desired, and serve.
Notes
- Make sure the eggs and milk are at room temperature for the best results.
- Optional: Serve with whipped cream for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg