Description
Delightful mini pies that combine a zesty lemon filling and a buttery crust, reminiscent of summer picnics and cherished memories.
Ingredients
Scale
- 2 large Lemons, zested and juiced
- 3 large Eggs
- 1 cup Granulated Sugar
- 1/2 cup All-Purpose Flour
- 1 cup Milk (whole or lighter)
- 1/2 cup Unsalted Butter, melted
- 1 tsp Vanilla Extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your muffin tin by lightly greasing it or using paper liners.
- In a large bowl, whisk together the eggs and sugar until smooth and frothy.
- Zest and juice your lemons, and add both to the egg mixture.
- Pour in the milk, followed by the melted butter.
- Sift in the flour and salt, mixing until just combined.
- Add the vanilla extract and fold it in gently.
- Carefully pour the batter into the prepared muffin tins, filling them about three-quarters full.
- Bake for 20-25 minutes or until the tops are golden brown and slightly jiggle in the center.
- Allow the pies to cool in the tin for a few minutes before transferring them to a wire rack.
- Dust with powdered sugar or serve with a dollop of whipped cream.
Notes
For substitutions, almond or oat milk can replace regular milk. Other citrus like limes or oranges can also be used.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 18g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: mini pies, lemon dessert, summer recipe, family favorite, crowd-pleaser