Description
Delightful bite-sized lemon pies with a creamy custard filling and light flaky crust. Perfect for any occasion!
Ingredients
Scale
- 1 cup milk (or dairy-free alternative)
- 2 large eggs (or flax eggs)
- 1 cup sugar (or coconut sugar/honey)
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup melted butter (or coconut oil)
- 1 cup flour (or gluten-free blend)
- 1 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C).
- In a blender, combine milk, eggs, sugar, lemon juice, melted butter, flour, and baking powder until smooth.
- Grease mini pie tins or use silicone molds.
- Pour batter into each cup, filling about three-quarters full.
- Bake for 25-30 minutes until tops are golden and set.
- Cool before serving.
Notes
Check egg freshness, don’t overmix the batter, and allow pies to cool completely to set the texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg