Mini Lemon Magic Pies (Print Version)
Irresistible tiny lemon pies with a creamy custard layer. They bake themselves into a soft crust, combining tart and sweet flavors in every bite!
# Ingredients:
→ Main Ingredients
01 -
1 cup regular sugar
02 -
4 big eggs
03 -
1/2 cup melted butter (unsalted)
04 -
1/2 cup plain flour
05 -
1/3 cup fresh lemon juice
06 -
1 teaspoon vanilla
07 -
2 cups full-fat milk
08 -
2 tablespoons lemon peel (grated)
09 -
1/4 teaspoon table salt
→ For Topping
10 -
2 tablespoons powdered sugar for sprinkling
# Steps:
01 -
Set your oven to 350°F (175°C) and either grease up a muffin pan for 12 or pop in cupcake liners.
02 -
Give the sugar, melted butter, and flour a good stir in a bowl until it comes together.
03 -
Toss in the eggs one at a time, making sure to mix well after adding each one so it turns out nice and smooth.
04 -
Pour in the milk, lemon zest, lemon juice, vanilla, and salt. Stir everything together until it’s well mixed.
05 -
Share the batter between the muffin cups, filling them up about three-quarters of the way. Bake for around 22 to 25 minutes until they’re firm and lightly golden on top.
06 -
Let the pies sit in the pan for 10 minutes to cool off, then shift them to a wire rack to finish cooling. Dust some powdered sugar over the top right before serving.
# Helpful Notes:
01 -
Want it more lemony? Toss in extra lemon zest for a punch.
02 -
These mini pies create their own little crusts on their own in the oven.
03 -
If the middle dips down a bit while cooling, don’t worry—that’s totally normal.