Description
A delicious dessert that combines bright lemon flavor with a buttery crust, creating a delightful mini pie experience.
Ingredients
Scale
- 1 cup freshly squeezed lemon juice
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 1/2 cups whole milk (or almond milk)
- 1 teaspoon vanilla extract
- Store-bought mini pie crusts
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a mini pie pan.
- In a medium bowl, whisk together the lemon juice, sugar, eggs, and melted butter until well combined.
- Gradually add the milk and vanilla extract, stirring until the batter is smooth.
- Pour the batter into the prepared pie crusts, leaving about a quarter-inch of space at the top.
- Bake for 25-30 minutes, or until the tops are golden and a toothpick comes out clean.
- Cool in the pan for at least 10 minutes before transferring to a wire rack.
- Garnish with powdered sugar or whipped cream if desired.
Notes
For a dairy-free version, substitute butter with coconut oil and use plant-based milk. Don’t forget to let the pies cool before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg
Keywords: lemon pie, mini pie, dessert, easy recipe, family favorite