Sweet and tangy mini lemon pies with a creamy custard-like filling baked in a flaky crust.
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Calories: 210kcal
Equipment
- Muffin tin
- Mixing Bowl
- whisk
- Biscuit cutter or glass
Ingredients
- 1 package refrigerated pie crusts (17.5 oz)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 1 lemon zest from 1 lemon
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon extra sugar for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Roll out pie crusts and cut 12 circles. Press each into the muffin tin and prick the bottoms with a fork.
- In a bowl whisk together flour, sugar, salt, eggs, milk, melted butter, lemon zest, and lemon juice until smooth.
- Pour filling into each crust until about three-quarters full.
- Sprinkle a pinch of sugar on top of each mini pie.
- Bake for 25–30 minutes until the filling is set and lightly golden.
- Cool for 10 minutes before transferring to a rack to cool completely.
Notes
For the brightest flavor, always use fresh lemon juice and zest.
Nutrition
Calories: 210kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 120mg | Potassium: 40mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 350IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 0.9mg