Description
Delightful mini lemon pies with a creamy filling and buttery crust that burst with fresh lemon flavor.
Ingredients
Scale
- 1 cup milk (or almond/oat milk for dairy-free)
- ½ cup unsalted butter, melted
- 1 cup sugar
- 1 cup fresh lemon juice
- 3 eggs
- 1 cup all-purpose flour (or almond flour for gluten-free)
- a pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together milk, melted butter, sugar, lemon juice, and eggs until smooth.
- Add flour and salt, and stir until fully mixed; don’t worry about lumps.
- Lightly grease a muffin pan or mini pie dish.
- Pour the mixture evenly into the prepared pans and bake for 25-30 minutes until golden and slightly puffed.
- Allow to cool before dusting with powdered sugar. Serve warm or chilled.
Notes
For extra flavor, add the zest of two lemons to the filling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: mini lemon pies, lemon dessert, easy pie recipe, summer dessert, party treat