Description
Delightful mini pies featuring a creamy lemon filling with a buttery crust, perfect for gatherings.
Ingredients
Scale
- 4 large Eggs
- 1/2 cup Unsalted Butter, melted
- 1 cup All-Purpose Flour
- 1 cup Granulated Sugar
- 1 cup Whole Milk (or almond/oat milk)
- 2 Fresh Lemons, juiced and zested
- 1/4 teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or use mini pie pans.
- In a large mixing bowl, whisk together the eggs and sugar until smooth.
- Add the melted butter and milk, mixing until well combined.
- Gently fold in the flour and salt, being careful not to overmix.
- Squeeze in the fresh lemon juice and add lemon zest; stir gently.
- Divide the mixture among the prepared muffin tins.
- Bake for about 25-30 minutes or until lightly golden and the filling has set.
- Let the pies cool slightly, then carefully remove them.
Notes
Serve warm or chilled, topped with powdered sugar or whipped cream. Rotating trays halfway through baking helps achieve even color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 70mg
Keywords: lemon pie, mini pies, dessert, summer dessert, family recipe