Description
Delightful mini pies that merge a creamy lemon custard with a light cake, perfect for any occasion.
Ingredients
Scale
- 4 large Eggs
- 1 cup Granulated Sugar
- 1/2 cup Self-Rising Flour
- 1 cup Whole Milk
- 1/2 cup Fresh Lemon Juice
- Zest of 2 Fresh Lemons
- 3 tablespoons Butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or individual ramekins with butter or cooking spray.
- In a mixing bowl, whisk together the eggs, milk, melted butter, and lemon juice.
- In another bowl, mix the sugar and self-rising flour.
- Gradually add the dry ingredients to the wet, folding gently until combined.
- Fold in the lemon zest.
- Pour the batter into prepared molds, filling them three-quarters full.
- Bake for 20-25 minutes until tops are golden and a toothpick comes out clean.
- Cool slightly before removing from molds. Serve warm or at room temperature.
Notes
Allow the pies to cool for a few minutes after baking for the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 180
- Sugar: 18g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Keywords: lemon pies, impossible pies, mini desserts, summer sweets