Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- ½ cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin or small tart pans.
- In a bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Press evenly into pan bottoms.
- In a separate bowl, whisk eggs until smooth. Gradually add milk, lemon juice, lemon zest, and vanilla extract, mixing thoroughly.
- Pour custard over prepared crust in each pan, filling almost to the top. Tap pans to release air bubbles.
- Bake for 25–30 minutes, until edges are set and centers jiggle slightly. Check doneness with a toothpick.
- Cool pies for 10–15 minutes, then carefully remove from pans. Dust tops with powdered sugar.
- Optional: garnish with lemon slices or whipped cream before serving.
Notes
Use fresh lemons for optimal flavor.
Can be made ahead and refrigerated.
Customize with berries, coconut, or a drizzle of chocolate.
Avoid overbaking to maintain creamy texture.
- Prep Time: 15
- Cook Time: 30