Servings: 12 pieces
Calories: 130kcal
Cost: $8.00
Equipment
- Mixing bowls
- Whisk
- Muffin tin
- Measuring cups and spoons
- Microplane grater optional
Ingredients
- 1 can (14 oz) sweetened condensed milk
- ½ cup lemon juice fresh is best
- 2 eggs eggs
- ½ cup melted butter
- ½ cup self-rising flour
- 1 tsp vanilla extract
- Zest of 1 lemon lemon zest
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (180°C) and grease a muffin tin or line it with muffin liners.
- In a mixing bowl, whisk together sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest until smooth.
- Pour the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18–20 minutes until golden on top and set in the center.
- Let cool completely before dusting with powdered sugar.
Notes
Use fresh lemon juice for the best flavor. Bottled juice doesn't compare. Don't skip the lemon zest; it enhances the aroma and flavor. If your batter is too thick, add a teaspoon of milk to loosen it. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months, wrapping each pie individually in plastic wrap. Dust with powdered sugar just before serving for best appearance. Consider garnishing with a slice of lemon or a sprig of mint for added flair!
Nutrition
Calories: 130kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 45mg | Potassium: 50mg | Sugar: 9g | Vitamin A: 150IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 0.5mg
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