Ingredients
1 cup milk (whole or 2%)
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1/4 cup fresh lemon juice (about 1–2 lemons)
Pinch of salt
Powdered sugar (for dusting, optional)
Whipped cream or lemon slices (for serving, optional)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or mini pie pan.
Step 2: In a large mixing bowl, whisk together the milk, granulated sugar, flour, melted butter, eggs, vanilla extract, lemon zest, lemon juice, and a pinch of salt until smooth and well combined.
Step 3: Carefully pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
Step 4: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Step 5: Once baked, remove the pies from the oven and allow them to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. Before serving, dust the tops with powdered sugar and serve with whipped cream or lemon slices if desired.
Notes
For an extra lemony kick, add a few drops of lemon extract to the batter. These pies are delicious served warm or chilled! Make sure to cool them completely for the best set.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 180 kcal
- Sugar: 18g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: mini lemon pies, impossible pie, 5-ingredient dessert, easy lemon dessert, custard pie, self-crusting pie
