Description
Bright, sunny mini pies with a tangy lemon filling and buttery crust, perfect for any occasion.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 2 cups whole milk (or coconut milk)
- 1/2 cup all-purpose flour
- 1/2 cup fresh lemon juice and zest
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs and granulated sugar until smooth and creamy. Add the melted butter and vanilla extract, mixing until incorporated.
- Gradually pour in the milk, followed by the fresh lemon juice and zest. Continue mixing gently until everything is well combined.
- Sift in the flour while gently folding the batter until just combined.
- Grease your muffin tins or mini pie pans thoroughly. Pour the mixture into the molds, leaving space for rising. Bake for 30-35 minutes, or until tops are golden brown and a toothpick inserted comes out clean.
- Allow the pies to cool in the tin for about 10 minutes before transferring to a wire rack. Dust with powdered sugar and garnish with fresh berries if desired.
Notes
Zest the lemons before juicing for maximum flavor. Cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 220
- Sugar: 15g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg
Keywords: lemon, pie, dessert, mini pies, family recipe