Lemon Pies Recipe
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.
- 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
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
- 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.
- 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.
- Fill Muffin Cups: Pour the batter evenly into the muffin cups, filling each about three-quarters full to allow space for rising during baking.
- 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.
- 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
Find it online: https://tastewithamy.com/lemon-pies-recipe/
