Ingredients
- 3 large eggs
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ½ cup butter, melted
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 ½ cups milk (whole or 2%)
- 1 tsp vanilla extract
- ¼ tsp salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
- In a mixing bowl, whisk together eggs, sugar, and melted butter until smooth.
- Add lemon juice, zest, vanilla, milk, and salt. Mix well.
- Gradually whisk in flour until batter is smooth and thin.
- Pour batter into muffin cups, filling each about ¾ full.
- Bake for 22–25 minutes, until tops are golden and centers are set.
- Cool in pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
- Add a splash of coconut or almond extract for flavor variation.
- Top with fresh berries or whipped cream for a fancy presentation.
- Swap part of the milk with half-and-half for a creamier texture.
- Can also be baked in a 9-inch pie dish for 35–40 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 160
- Sugar: 15g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
