Description
Delightful mini pies with a tangy lemon filling and a buttery crust, perfect for any occasion.
Ingredients
Scale
- 3 large Eggs
- 2 cups Whole milk (or almond milk)
- 1 cup Granulated sugar
- 1/2 cup Fresh lemon juice
- 1 tbsp Lemon zest
- 1/2 cup Unsalted butter, melted
- 1 cup All-purpose flour (or gluten-free flour)
- 1 tsp Baking powder
- 1/4 tsp Salt
Instructions
- Preheat your oven to 350°F (175°C) and grease mini pie tins or muffin tins.
- In a mixing bowl, blend the flour, baking powder, salt, and melted butter until crumbly. Add cold water as needed.
- Divide the crust mixture into the mini tins, pressing it down firmly.
- In another bowl, whisk together eggs, milk, sugar, lemon zest, and juice until smooth.
- Pour the filling over the crusts, filling them about ¾ full.
- Bake for approximately 25-30 minutes, until set and slightly golden.
- Let cool slightly before removing from the tins and serve warm or chilled.
Notes
Pair with fresh whipped cream or garnish with mint and berries for added flair.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 pie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
Keywords: lemon pie, mini pies, dessert, baking, family recipe, Southern dessert, citrus