Description
Light, custardy mini lemon pies made from a simple one-bowl batter that magically sets into soft, pie-like layers as it bakes.
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 1 3/4 cups whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a muffin tin.
- Whisk eggs in a large bowl until lightly beaten.
- Add sugar and whisk until well combined.
- Slowly whisk in melted butter.
- Add flour and whisk until smooth.
- Gradually pour in milk, lemon juice, lemon zest, vanilla, and salt. Mix until fully combined.
- Pour batter into muffin cups, filling about 3/4 full.
- Bake for 30–35 minutes, until lightly golden and just set in the center.
- Cool slightly, then dust with powdered sugar before serving.
Notes
- Batter will be thin; this is normal for impossible pies.
- Use fresh lemon juice and zest for the best flavor.
- Allow pies to cool before removing to help them set properly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes