Description
Delightful mini pies blending creamy texture with citrus brightness, perfect for any occasion.
Ingredients
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease or line a muffin tin with paper liners for six mini pies.
- Combine the milk, eggs, lemon zest, lemon juice, vanilla extract, sugar, flour, salt, and melted butter in a blender. Blend until smooth.
- Pour the mixture evenly into the muffin tin cups.
- Bake for 20-25 minutes or until the tops are lightly golden and the pies are set in the center (they may still jiggle slightly).
- Let the pies cool completely before removing from the muffin tin.
- Dust with powdered sugar before serving, if desired.
Notes
Use fresh lemons for the best flavor. Watch the pies closely in the final baking minutes to avoid overcooking.
