Ingredients
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1½ cups milk
- 1 tsp vanilla extract
- Zest of 1 lemon
- ¼ cup freshly squeezed lemon juice
- ½ tsp baking powder
- Pinch of salt
Optional toppings:
- Powdered sugar, for dusting
- Whipped cream or lemon zest for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line with mini cupcake liners.
- In a mixing bowl, whisk together the sugar, flour, baking powder, and salt.
- Add the melted butter, eggs, milk, vanilla, lemon zest, and lemon juice. Whisk until smooth and well combined.
- Pour the thin batter into the prepared mini muffin tins, filling each cup nearly to the top (they don’t rise much).
- Bake for 18–22 minutes or until the tops are set and lightly golden. They will puff slightly and then settle as they cool.
- Let the pies cool in the tin for 5–10 minutes before gently removing them. Cool completely on a wire rack.
- Dust with powdered sugar and top with whipped cream or extra lemon zest, if desired.
These little pies are best enjoyed chilled or at room temperature. Perfect for spring and summer gatherings!
Would you like a printable version or to adapt it for gluten-free or dairy-free diets?