Lemon Pies Recipe

Introduction

These Lemon Pies are light, tangy, and perfect for a delightful treat any time of day. With a naturally formed crust and a soft, lemony center, they’re easy to make and sure to brighten your dessert table.

Ingredients

• 2 large eggs
• 1 cup sugar
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup milk (any kind)
• 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

1. Step 1: Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
2. Step 2: In a bowl, whisk together the eggs, sugar, flour, and baking powder until the mixture is smooth.
3. Step 3: Add the milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt to the bowl. Whisk again until everything is well combined.
4. Step 4: Pour the batter evenly into the muffin cups, filling each about three-quarters full.
5. Step 5: Bake for 25 to 30 minutes, or until the pies are golden and a toothpick inserted into the center comes out clean. A natural crust will form around the edges.
6. Step 6: Let the pies cool in the tin for a few minutes before removing. Dust with powdered sugar and garnish with fresh berries if you like.

Tips & Variations

• Use freshly squeezed lemon juice and zest for the best, brightest flavor.
• Swap the milk for almond or oat milk to keep this recipe dairy-free.
• Add a sprinkle of poppy seeds or a touch of ginger for a unique twist.
• Serve chilled for a refreshing summer dessert or warm with a scoop of vanilla ice cream.

Storage

Store these lemon pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them briefly in a microwave or a low oven until just heated through, but they’re also delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these lemon pies ahead of time?

Yes, you can prepare and bake the pies a day in advance. Keep them refrigerated and add powdered sugar and berries just before serving for freshness.

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice provides the best flavor, you can use bottled lemon juice in a pinch. Adjust the quantity to taste, as bottled juice may be more concentrated or less flavorful.

Lemon Pies Recipe

Print Recipe

★★★★★

4.6 from 60 reviews

These delightful Lemon Pies are individual-sized, tangy and sweet, with a light and moist texture perfect for any dessert table. Made with fresh lemon juice and zest, they deliver a bright citrus flavor balanced by a tender crumb. Easy to make and bake in a muffin tin, these pies are perfect for a quick treat or an elegant dessert, garnished with powdered sugar and fresh berries.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 8 individual lemon pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Primary Ingredients

• 2 large eggs
• 1 cup sugar
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup milk (any kind)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt

For Garnish

• Powdered sugar (for dusting)
• Fresh berries (optional, for garnish)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners. This will prevent sticking and make removal easy after baking.
2. Mix Dry and Wet Ingredients: In a bowl, whisk together the eggs, sugar, flour, and baking powder until the batter becomes smooth and uniform. Then add in the milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Whisk again thoroughly until all ingredients are well combined and the batter is smooth.
3. Fill Muffin Cups: Pour the batter evenly into the muffin cups, filling each about three-quarters full to allow space for rising during baking.
4. Bake the Pies: Place the muffin tin in the preheated oven and bake for 25-30 minutes or until the tops turn golden and a toothpick inserted into the center of a pie comes out clean. A natural crust will form around the edges, giving a lovely texture.
5. Cool and Garnish: Once baked, let the lemon pies cool in the tin for a few minutes before removing them gently. Dust the tops with powdered sugar and optionally garnish with fresh berries for a decorative and flavorful touch before serving.

Notes

• For a dairy-free option, substitute regular milk with almond, soy, or oat milk.
• Fresh lemon juice is recommended for best flavor, but bottled lemon juice can be used in a pinch.
• Ensure not to overfill the muffin cups to avoid batter spilling over during baking.
• Cool the pies completely if you prefer them chilled before serving.
• Store leftover pies in an airtight container in the refrigerator for up to 3 days.

Keywords: lemon pies, individual lemon desserts, citrus dessert, easy lemon recipes, baked lemon pies, muffin tin desserts