INGREDIENTS π
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1 cup all-purpose flour
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1 cup granulated sugar
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1/2 cup unsalted butter, melted
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3 large eggs
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1/2 cup fresh lemon juice (about 2-3 lemons)
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1 teaspoon lemon zest
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1/4 teaspoon salt
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Powdered sugar for dusting
DIRECTIONS π₯
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Preheat the oven to 350Β°F (175Β°C). Grease a mini muffin tin or line it with mini cupcake liners.
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In a mixing bowl, whisk together the flour and sugar. Add the melted butter and mix until crumbly.
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Press about 1 tablespoon of the mixture into the bottom of each mini muffin cup to form a crust.
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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.
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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 π₯
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Serving Size: 1 mini pie
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Calories: 120
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Total Fat: 6g
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Saturated Fat: 4g
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Carbohydrates: 15g
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Sugars: 9g
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Protein: 2g
TIPS π‘
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Use fresh lemon juice for the best flavorβavoid bottled juice.
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For extra flair, garnish with a small piece of lemon zest on top.
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These pies can be stored in an airtight container in the fridge for up to 3 days.
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