Print

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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/lemon-pies-recipe/