Ingredients
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice (about 2 lemons)
- 2 large eggs
- ¼ cup unsalted butter, melted and slightly cooled
- ½ cup self-rising flour
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Powdered sugar, for dusting
Optional Garnishes:
- Whipped cream
- Fresh raspberries or blueberries
- Mint leaves
Instructions
Preheat your oven to 350°F (180°C). Grease a standard 12-cup muffin tin thoroughly with butter or non-stick spray. You can also use paper liners for easier removal, though the edges will be softer.
In a large mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest. Whisk until the mixture is completely smooth and no lumps remain. The batter will be pourable and silky.
Using a ladle or measuring cup, pour the batter evenly into the prepared muffin tin. Fill each well about ¾ full. The pies will puff slightly during baking and settle as they cool.
Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the tops are lightly golden and the centers are just set. They may still have a slight jiggle in the center but will firm up as they cool.
Allow the pies to cool in the pan for about 10 minutes, then carefully remove them and let them cool completely on a wire rack. Once cooled, dust generously with powdered sugar before serving.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
Nutrition
- Calories: 180
- Sugar: 20g
- Sodium: 95mg
- Fat: 7g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g