Description
Mini Creamy Lemon Custard Pies are bright, zesty, and lightly sweet one-bowl desserts that create their own crust as they bake — perfect for an easy, refreshing treat with minimal effort.
Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 1/4 cups whole milk
- 1/2 cup all-purpose flour
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F and grease or line a standard muffin tin.
- In a large bowl, whisk eggs and sugar until light and slightly frothy.
- Add melted butter, milk, lemon juice, lemon zest, vanilla, and salt. Mix well.
- Sift in flour and whisk until the thin batter is smooth.
- Pour batter into muffin cups, filling each about ¾ full.
- Bake for 22–25 minutes, until tops are set and lightly golden.
- Let cool completely in the pan, then chill in the fridge for at least 1 hour.
- Dust with powdered sugar before serving, if desired.
Notes
- Swap lemon for lime or orange juice for variation.
- Use coconut milk or add cream cheese for extra creaminess.
- For firmer custard, reduce milk slightly or add more flour.
- Best served chilled or at room temperature — no reheating needed.
Nutrition
- Serving Size: 1 mini pie
- Calories: 130
- Sugar: 13g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
