Lemon Pies Recipe

Introduction

These Lemon Pies are delightfully tangy and sweet, perfect for a light dessert or a refreshing treat. With a tender, custard-like filling baked in mini pie tins, they offer a burst of fresh lemon flavor in every bite.

Ingredients

• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 1 1/4 cups whole milk
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt
• Optional: powdered sugar for dusting

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin or silicone mold.
2. Step 2: In a mixing bowl, whisk together the eggs and sugar until smooth and slightly frothy.
3. Step 3: Add melted butter, milk, lemon zest, lemon juice, vanilla extract, and salt. Whisk until fully combined.
4. Step 4: Sift in the flour and stir gently until the batter is smooth.
5. Step 5: Pour the batter into the prepared tin, filling each cup about three-quarters full.
6. Step 6: Bake for 25–30 minutes, or until the edges are golden and the centers are just set.
7. Step 7: Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
8. Step 8: Dust the tops with powdered sugar before serving, if desired.

Tips & Variations

• For a brighter lemon flavor, use freshly grated lemon zest and fresh lemon juice.
• Try substituting half the whole milk with cream for a richer texture.
• Serve with a dollop of whipped cream or fresh berries for extra indulgence.
• Use silicone molds for easy removal and less greasing.

Storage

Store leftover lemon pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 10-15 seconds if you prefer them warm. They are best enjoyed fresh but still delicious chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Yes, you can use low-fat milk, but whole milk gives the pies a creamier texture and richer flavor.

What can I do if my lemon pies don’t set properly?

If the centers are too jiggly after baking, try increasing the baking time by 5–10 minutes and check again. Make sure not to overfill the tins to allow even cooking.

Lemon Pies Recipe

Print Recipe

★★★★★

4.4 from 103 reviews

Delightfully tangy and tender lemon pies baked to perfection, featuring a smooth lemon-infused custard filling set inside bite-sized mini pie molds. These easy-to-make treats balance the citrusy brightness of fresh lemon juice and zest with a hint of vanilla, perfect for a refreshing dessert or tea-time snack.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 12 mini lemon pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Batter

• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 1 1/4 cups whole milk
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt

Optional Topping

• Powdered sugar for dusting

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or silicone mold to prevent sticking.
2. Whisk Eggs and Sugar: In a mixing bowl, whisk together the eggs and granulated sugar until the mixture is smooth and slightly frothy, which helps incorporate air for a light texture.
3. Add Wet Ingredients and Flavorings: Stir in the melted butter, whole milk, lemon zest, fresh lemon juice, vanilla extract, and salt, whisking until the ingredients are fully combined and smooth.
4. Incorporate Flour: Sift the all-purpose flour into the wet mixture and gently stir until the batter becomes smooth and free of lumps, careful not to overmix for a tender pie filling.
5. Fill the Molds: Pour the batter into the prepared mini muffin tin or silicone molds, filling each cup about three-quarters full to allow room for rising during baking.
6. Bake: Place the tin in the preheated oven and bake for 25 to 30 minutes, until the edges of the pies turn golden and the centers are just set, indicating they are cooked through but still delicate.
7. Cool: Remove the pies from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, ensuring they hold their shape.
8. Optional Dusting: Before serving, dust the tops of the lemon pies with powdered sugar for a touch of sweetness and an attractive finish.

Notes

• Use fresh lemon juice and zest for the brightest flavor.
• Do not overbake to keep the pies tender and prevent dryness.
• Mini silicone molds are easier for removal and require less greasing.
• These pies can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve chilled or at room temperature, optionally with whipped cream or fresh berries.

Keywords: Lemon pies,mini lemon tarts,citrus dessert,easy lemon recipes,baked lemon custard