Mini Lemon Magic Pie (Print Version)
Tiny zesty lemon pies that bake into soft custard with a built-in crust. Sweet, bright, and oh-so-simple to make with minimal effort!
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons lemon zest
02 -
1 teaspoon vanilla extract
03 -
1/2 cup unsalted butter, melted
04 -
1/3 cup freshly squeezed lemon juice
05 -
1/4 teaspoon salt
06 -
2 cups whole milk
07 -
1 cup granulated sugar
08 -
1/2 cup all-purpose flour
09 -
4 large eggs
→ For Serving
10 -
Powdered sugar for dusting (2 tablespoons)
# Steps:
01 -
Turn your oven on to 350°F (175°C). Use some butter or grease spray to lightly coat a 12-cup muffin tin, or opt for cupcake liners if you prefer.
02 -
Mix the melted butter with sugar and flour in a bowl. Stir until it’s all blended together nicely.
03 -
Crack and add each egg, whisking between additions so the batter stays smooth.
04 -
Gently mix in the milk, lemon juice, lemon zest, vanilla, and salt until everything comes together evenly.
05 -
Spoon batter into muffin cups, making sure each is about three-quarters full. Bake for around 22 to 25 minutes until the tops are firm and lightly golden.
06 -
Cool them in the pan for about 10 minutes before moving them to a rack to finish cooling. When you're ready to serve, sprinkle with powdered sugar.
# Helpful Notes:
01 -
Boost the lemon punch by adding more zest!
02 -
They create their own crust while they bake into their final shape.
03 -
It’s normal for the centers to dip a little as they set.