Makes: 10–12 mini pies
Prep Time: 10 minutes
Bake Time: 18–22 minutes
Ingredients
1 can (14 oz / 397 g) sweetened condensed milk
½ cup fresh lemon juice
2 eggs
¼ cup melted butter
½ cup self-rising flour
1 tsp vanilla extract
Zest of 1 lemon
Powdered sugar, for dusting
Instructions
Preheat oven to 180°C / 350°F.
Grease a 12-cup muffin tin or line with paper cups.
In a bowl, whisk together:
Sweetened condensed milk
Lemon juice
Eggs
Melted butter
Vanilla extract
Add in:
Self-rising flour
Lemon zest
Whisk until smooth and lump-free.
Pour batter evenly into muffin cups (about ¾ full).
Bake for 18–22 minutes, until the tops are lightly golden and the centers are set.
Let cool in the pan for 10 minutes, then transfer to a rack.
Dust with powdered sugar before serving.
Tips for Perfect Baby Pies
For extra lemon punch, add a few drops of lemon extract.
Chill them for 1 hour — they taste even better cold!
Serve with berries or a little whipped cream for a party-ready dessert.
These little pies come out creamy in the middle, lightly crusted on the bottom, and bursting with fresh lemon flavor 💛🍋