Ingredients
Scale
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 large eggs
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Mini pie crusts or muffin tin liners
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with mini pie crusts or muffin liners.
- In a medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, eggs, flour, salt, and vanilla extract until smooth.
- Pour the lemon mixture into the prepared crusts, filling each about 3/4 full.
- Bake for 20-25 minutes, until the centers are set and edges are golden.
- Allow the pies to cool in the tin for 10 minutes, then transfer to a wire rack.
- Serve chilled or at room temperature, garnished with extra lemon zest or fresh berries if desired.
Notes
- Use fresh lemon juice and zest for maximum flavor.
- Avoid over-baking to keep the filling moist and creamy.
- Try different crusts such as graham cracker or almond for variety.
- Chill thoroughly before serving to set the filling properly.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 150 Kcal
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 35mg