Mini Lemon Pies
Mini Lemon Pies-All the great tastes of a sweet lemon pie without all the work! Creamy lemon pies baked in a muffin pan and topped with a fluffy homemade whipped cream. Just right for spring treat.
Before I jumped into this recipe, I want to check in with you guys.
How are you? How is your family? Friends? Work?
We are doing well here and practicing social distancing from friends, school and work. Well, not my work. That’s in our kitchen and with everyone home, I’ve been cooking and baking overtime.
Including these mini pies with my favorite flavor = lemon 🍋
Your Ingredients List:
- Graham cracker crumbs
- Butter
- Sugar
- Egg yolks
- Sweetened condensed milk
- Lemon juice + lemon zest
A few notes:
- You will need 1 cup of graham cracker crumbs for the crust. This should be about 8 squares of graham crackers.
- If you don’t have fresh lemons on hand, bottled lemon juice will work just fine.
- Not a fan of lemons? Limes can be used as a replacement!
- Don’t have any sweetened condensed milk? Make it homemade.
linking up and weekend potluck
Mini Lemon Pies
Mini Lemon Pies-All the great tastes of a sweet lemon pie without all the work! Creamy lemon pies baked in a muffin pan and topped with a fluffy homemade whipped cream. Just right for spring treat.
Ingredients
FOR CRUST:
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 2 TBSP sugar
FOR FILLING:
- 14 oz sweetened condensed milk
- 4 egg yolks
- 1/2 cup lemon juice ( approx 4 lemons)
- 1 TBSP lemon zest
FOR TOPPING:
- 3/4 cup whipping cream
- 2 TBSP powdered sugar
Instructions
- Preheat oven to 350 degrees. Line a 12 count muffin pan with liners.
- In a bowl, mix together ingredients for crust. Scoop approx 1 tablespoon of crumbs into each well of the muffin pan. Press the crumbs firmly into the liners. Use the bottom of a glass to ensure they are securely in place.
- Bake for 8-10 minutes. Remove from oven and let them cool for 5 minutes before adding filling.
- In a mixing bowl, whisk together filling ingredients until smooth. Divide filling evenly into cooled crust.
- Place back in oven and bake 8-10 minutes or until set.
- Let them cool 10-15 minutes, then, refrigerate for 2 hours before serving.
- Make topping: With an electric mixer, beat whipping cream and powdered sugar until stiff peaks form. Top pies before serving.
- Keep leftovers in refrigerator.
Notes
- If don't wish to make homemade whipped cream for the topping, you can use a store bought or whipped topping ( ex: Cool Whip)
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 291Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 104mgSodium: 128mgCarbohydrates: 34gFiber: 0gSugar: 30gProtein: 5g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
These look delicious. I have pinned your blog about making coconut condensed milk. I have that on hand but no condensed dairy milk. Thank you for bringing this to FF. Lemon is so perfect for spring.
Thanks Liz!
Your post is on the Top Ten For Full Plate Thursday,477 this week! Thanks so much for sharing with us and you have a great day!
Miz Helen
I was wondering if you have ever frozen these
Hi Denise- Honestly, no, I haven’t froze these in the past, so, can’t say for sure what the result would be. If you do freeze them, please let me know how they work out.
i used meyer lemons from
my neighbor’s backyard tree, doubled the zest in the filling, they are delicious!
👩🏻🍳🍋🥧
Yum! Glad they were a hit Carol!