Quick Description
Mini creamy lemon custard pies with a tender, slightly sweet crust. Soft, tangy, and perfect for any occasion, these little pies are quick to prepare and irresistibly delicious.
Servings & Timing
- Yield: 6–8 mini pies
- Prep Time: 10 minutes
- Bake Time: 25–30 minutes
- Total Time: 35–40 minutes
Ingredients
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 2 large eggs
- Optional: 1 tsp lemon zest for extra flavor
- Optional: powdered sugar for dusting
Instructions
- Preheat Oven – Preheat your oven to 350°F (175°C). Grease a muffin tin or line with cupcake liners.
- Mix Filling – In a bowl, whisk together sweetened condensed milk, lemon juice, and eggs until smooth. Add lemon zest if desired.
- Prepare Crust (Optional) – You can use a simple shortbread or crushed cookie base, or bake directly in the tin without a crust.
- Pour & Bake – Pour the lemon mixture into prepared muffin cups, filling about ¾ full. Bake for 25–30 minutes, or until tops are set and lightly golden.
- Cool – Remove from oven and let pies cool to room temperature. Chill in the fridge for 1–2 hours for best results.
- Serve – Dust with powdered sugar and garnish with thin lemon slices before serving.
Serving Suggestions
- Serve chilled as a refreshing dessert.
- Pair with tea or coffee for a light snack.
- Perfect for lunchboxes or small gatherings.
Storage
- Refrigerator: Keep in an airtight container for up to 3–4 days.
- Freezer: Not recommended as texture may change, but can freeze for 1 month if wrapped individually.
Tips & Variations
- Add a pinch of vanilla extract for extra depth of flavor.
- Substitute lime juice for a tangy twist.
- Top with whipped cream or berries for a fancier presentation.
