Description
Creamy, tangy mini lemon custard pies made with sweetened condensed milk—no crust needed!
Ingredients
1 (14 oz) can sweetened condensed milk
1/2 cup fresh lemon juice
1 tablespoon lemon zest
2 large eggs
1/4 cup melted butter
1/2 cup self-rising flour
1 tsp vanilla extract
Pinch of salt
Powdered sugar, for dusting
Instructions
1. Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin.
2. In a bowl, whisk eggs, sweetened condensed milk, melted butter, flour, lemon juice, zest, vanilla, and salt until just combined.
3. Divide batter evenly among muffin cups (about two-thirds full). Bake 18–22 minutes until tops are light golden and centers jiggle slightly.
4. Let pies cool in pan 10 minutes, then remove and dust with powdered sugar before serving.
Notes
Let pies cool fully for clean removal from tin.
Serve warm or chilled with whipped cream or fresh berries.
Store leftovers refrigerated for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: No Bake, Oven
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 45mg