Description
Creamy, tangy baby lemon pies with a silky custard filling in buttery mini crusts—easy to make and perfect for refreshing, elegant treats.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1/3 cup fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp evaporated milk (optional)
- 1 tsp vanilla extract (optional)
- 1 package refrigerated pie dough or mini graham cracker crusts
- Butter (for greasing pans)
- Optional: powdered sugar, whipped cream, or lemon slices for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease mini tart pans or muffin tin cups.
- Roll out pie dough and cut into circles slightly larger than your tart pans. Press into pans and trim excess.
- In a bowl, whisk together sweetened condensed milk, eggs, lemon juice, lemon zest, evaporated milk, and vanilla (if using).
- Pour filling into each crust, leaving a little space at the top.
- Bake for 15–20 minutes, until edges are set and centers jiggle slightly.
- Cool slightly, then transfer pies to a wire rack to cool completely.
- Refrigerate for at least 2 hours until firm.
- Garnish with powdered sugar, whipped cream, or lemon slices before serving.
Notes
- Use graham cracker crusts for a quick, no-roll option.
- Swap lemon juice for lime or key lime for variation.
- Add poppy seeds, ground ginger, or turmeric for extra flavor.
- Top with toasted coconut or crushed pistachios for crunch.
- Store un-garnished in fridge up to 4 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 19g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg
