INGREDIENTS 🛒
✅ 1 cup all-purpose flour
✅ 1 cup granulated sugar
✅ 1/2 cup unsalted butter, melted
✅ 3 large eggs
✅ 1/2 cup fresh lemon juice (about 2-3 lemons)
✅ 1 teaspoon lemon zest
✅ 1/4 teaspoon salt
✅ Powdered sugar for dusting
DIRECTIONS 🥄
✅ Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with mini cupcake liners.
✅ In a mixing bowl, whisk together the flour and sugar. Add the melted butter and mix until crumbly.
✅ Press about 1 tablespoon of the mixture into the bottom of each mini muffin cup to form a crust.
✅ In another bowl, whisk together the eggs, lemon juice, lemon zest, and salt until smooth. Pour the filling evenly over the crusts, filling each cup about 3/4 full.
✅ Bake for 15-18 minutes or until the filling is set and slightly golden around the edges. Let cool completely before removing from the tin. Dust with powdered sugar before serving.
NUTRITION INFORMATION 🥗
✅ Serving Size: 1 mini pie
✅ Calories: 120
✅ Total Fat: 6g
✅ Saturated Fat: 4g
✅ Carbohydrates: 15g
✅ Sugars: 9g
✅ Protein: 2g
TIPS 💡
✅ Use fresh lemon juice for the best flavor—avoid bottled juice.
✅ For extra flair, garnish with a small piece of lemon zest on top.
✅ These pies can be stored in an airtight container in the fridge for up to 3 days.
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