Description
Delightful mini lemon pies with a creamy custard texture, offering a perfect balance of sweet and tart flavors.
Ingredients
Scale
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- Butter or non-stick spray for greasing
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and generously grease your mini muffin pan or small tart molds with butter or non-stick spray.
- Combine the sweetened condensed milk, evaporated milk, eggs, lemon juice, lemon zest, and vanilla extract in a blender. Blend until smooth.
- Carefully pour the mixture into your prepared muffin cups or tart molds, filling them about three-quarters full.
- Place the filled muffin pan into a larger baking dish and add hot water until it reaches halfway up the sides of the molds.
- Bake for 25–30 minutes until the tops are golden and the edges are set, leaving the centers slightly jiggly.
- Remove from the oven and let cool to room temperature. Refrigerate for at least 2–3 hours to set completely.
- Dust with powdered sugar before serving.
Notes
These mini pies can be made ahead and stored in the fridge or frozen. Overmixing can create a tough texture, so blend just until combined.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 130
- Sugar: 14g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
Keywords: lemon pie, mini desserts, summer treats, impossible pie, sweet and tart