Ingredients
Scale
- 1 cup of freshly squeezed lemon juice
- 1 tablespoon of lemon zest
- 4 large eggs
- 1 cup of sweetened condensed milk
- 3/4 cup of all-purpose flour
- 1/4 cup of unsalted butter, melted
- 1 teaspoon of vanilla extract
- A pinch of salt
- Optional: fresh mint leaves and extra lemon slices for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease your mini pie tins or ramekins.
- In a mixing bowl, whisk together the eggs, sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add the flour and salt to the wet mixture, whisking constantly to avoid lumps.
- Stir in the melted butter until well combined and glossy.
- Divide the batter evenly among your prepared mini pie tins, filling them about 3/4 full.
- Bake for approximately 20-25 minutes until the edges are golden and the filling is slightly jiggly in the center.
- Allow to cool slightly before removing from the tins, then garnish with fresh mint leaves and lemon slices.
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 2-3 days.
- Frozen mini pies can last up to a month; thaw in the refrigerator before serving.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 180 Kcal
- Sugar: 15g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg