Description
These mini lemon pies are impossibly delicious! The batter magically transforms into a custardy center with a light, cake-like top. No crust needed! Perfect for spring, summer, or anytime you crave citrusy goodness!
Ingredients
Scale
- 1 can (14 oz) sweetened condensed milk
- ½ cup lemon juice (freshly squeezed)
- 2 eggs
- ¼ cup melted butter
- ½ cup self-rising flour
- 1 tsp vanilla extract
- Zest of 1 lemon
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with cupcake liners.
- In a large bowl, whisk together sweetened condensed milk, lemon juice, eggs, melted butter, vanilla, and lemon zest.
- Gently whisk in the self-rising flour until just combined (don’t overmix!).
- Divide the batter evenly among the muffin cups, filling about ¾ full. Bake for 18–22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let pies cool completely, then dust with powdered sugar before serving.
Notes
For best results, use freshly squeezed lemon juice and zest for a bright, citrusy flavor. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 18g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
Keywords: lemon, dessert, mini pies, custard, baking