🕒 Time
Prep: 10 minutes
Bake: 20–25 minutes
Yield: 10–12 mini pies
🛒 Ingredients
1 can (14 oz / 397 g) sweetened condensed milk
½ cup fresh lemon juice
2 eggs
¼ cup melted butter (slightly cooled)
½ cup self-rising flour
1 tsp vanilla extract
Zest of 1 lemon
Powdered sugar, for dusting
🔥 Instructions
Preheat oven to 350°F (175°C).
Grease a muffin tin or line with paper liners.
Mix wet ingredients
In a bowl, whisk together the condensed milk, lemon juice, eggs, melted butter, vanilla, and lemon zest until smooth.
Add flour
Gently whisk in the self-rising flour just until combined. Do not overmix.
Fill muffin tin
Pour batter evenly into muffin cups, filling about ¾ full.
Bake
Bake for 20–25 minutes, until set in the center and lightly golden on top.
Cool & dust
Let cool for 10 minutes, then remove from the pan. Dust with powdered sugar before serving.
✨ Tips & Variations
For extra lemon flavor, add 1 extra tablespoon lemon juice
No self-rising flour? Use:
½ cup all-purpose flour
¾ tsp baking powder
Pinch of salt
Serve chilled for a firmer, cheesecake-like texture
Great with berries or whipped cream 🍓
If you want, I can also give you a large pie version, air fryer version, or orange/lime variation 😋