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Bright, bite-sized mini lemon custard pies with a self-forming crust, bursting with fresh lemon flavor and a silky smooth texture. Easy to make with simple ingredients, perfect for spring brunch, baby showers, or casual get-togethers.

Ingredients

Scale
  • 4 tbsp butter, melted
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 cup whole milk
  • 1/2 cup all-purpose flour
  • 1/4 cup fresh lemon juice (not bottled)
  • 1 tbsp lemon zest (from fresh lemons)
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin generously.
  2. In a blender or mixing bowl, combine melted butter, sugar, eggs, whole milk, flour, fresh lemon juice, lemon zest, vanilla extract, and salt. Blend or whisk until smooth and custard-like.
  3. Pour the batter evenly into each muffin cup, filling about two-thirds full to allow room for puffing during baking.
  4. Bake for 28–32 minutes until the tops are lightly golden and centers have a gentle jiggle but are mostly set.
  5. Let the pies cool in the tin for 10 minutes, then run a knife around the edges to loosen and transfer to a wire rack to cool completely.
  6. Refrigerate the pies for at least 1 hour before serving to achieve a silky custard texture.

Notes

Always use fresh lemons for the brightest, freshest lemon flavor; avoid bottled lemon juice., For crispier edges, sprinkle a small amount of sugar into each muffin cup before adding the batter; it caramelizes during baking., Pies freeze well: after cooling, wrap individually and store in a freezer-safe bag for up to 2 months., No blender is needed; a whisk and mixing bowl will work as long as the batter is smooth., Can be baked in a greased 9-inch pie dish or mini tart pans with increased baking time (add 5-10 minutes).

Nutrition

Find it online: https://gingerbaking.com/baby-lemon-impossible-pies-2026-ginger-baking/