Mini Lemon Magic Pies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup melted unsalted butter
02 -
1 cup white sugar
03 -
4 eggs, large
04 -
2 cups full-fat milk
05 -
1/3 cup lemon juice, freshly squeezed
06 -
1/2 cup plain flour
07 -
1 teaspoon vanilla flavor
08 -
2 tablespoons of lemon peel zest
09 -
A pinch (1/4 teaspoon) of salt
→ For Serving
10 -
A couple of tablespoons of powdered sugar – for dusting
# Instructions:
01 -
Turn your oven on to 350°F (or 175°C). Lightly spray or butter a 12-cup muffin tray or put cupcake liners in.
02 -
Grab a bowl and whisk together your butter, sugar, and flour until they mix well.
03 -
Crack and mix in each egg one at a time, making sure to whisk thoroughly so it’s smooth after every addition.
04 -
Add in your milk, lemon juice, vanilla, lemon zest, and salt. Stir everything together until it’s smooth and consistent.
05 -
Pour the batter into the muffin tin, aiming to fill each about 3/4 full. Bake them for somewhere between 22 and 25 minutes, or until they’re firm and lightly golden.
06 -
Let the little pies rest and cool in the tray for roughly 10 minutes. Move them to a wire rack to cool fully. Right before eating, give them a dusting of powdered sugar.
# Notes:
01 -
Use extra lemon zest if you're after a stronger lemony kick.
02 -
While cooking, these pies will naturally form their own crust, which is part of their charm.
03 -
It’s completely normal if they sink a bit in the middle as they cool.