Tiny, tangy, and utterly magical mini lemon pies that form their own crust during baking—a creamy custard delight perfect for any occasion!

Scale

2 large eggs

1 cup whole milk

¼ cup freshly squeezed lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

½ cup unsalted butter, melted

½ cup all-purpose flour

1 cup granulated sugar

Pinch of salt

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1. Preheat oven to 350°F and grease mini tins.

2. Whisk eggs, milk, lemon juice, zest, vanilla, and melted butter.

3. Stir in flour, sugar, and salt until just combined.

4. Fill tins ¾ full and bake for 18–22 minutes until lightly golden and custard-set.

5. Cool 10 minutes, dust with powdered sugar, and serve warm or chilled.

Room-temperature ingredients help with texture.

Don’t overbake—centers should jiggle slightly.

Substitute milk or flour as needed for dietary preferences.