Description
A delightful and easy-to-make self-crusting lemon custard pie, perfect for individual servings, featuring a bright, tangy flavor.
Ingredients
2 large eggs
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1 cup milk (whole or any milk of your choice)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar (for dusting)
Fresh berries (optional, for garnish)
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a standard 12-cup muffin tin, or line with paper liners and grease lightly.
Step 2: In a large mixing bowl, whisk together the eggs, sugar, all-purpose flour, baking powder, milk, fresh lemon juice, lemon zest, vanilla extract, and salt until just combined and smooth. Be careful not to overmix.
Step 3: Pour the batter evenly into the prepared muffin tin cups, filling each about two-thirds full.
Step 4: Bake for 30-35 minutes, or until the tops are golden brown and the centers are set. A toothpick inserted into the center should come out clean.
Step 5: Remove the muffin tin from the oven and let the mini pies cool in the tin for 10-15 minutes before carefully removing them to a wire rack to cool completely.
Step 6: Once cooled, dust with powdered sugar and garnish with fresh berries, if desired, before serving.
Notes
For an extra layer of flavor, try adding a few drops of lemon extract along with the fresh lemon juice and zest. You can also experiment with lime juice and zest for a Key Lime Impossible Pie variation!
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210 kcal
- Sugar: 28g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg