Lemon Pies Minis (Printable Version)
Bite into mini pies packed with tangy lemon filling and a fluffy, golden top that’s lighter than air.
# Ingredients Required:
→ Base Mix
01 -
1 teaspoon baking powder
02 -
100 g plain wheat flour
03 -
150 g granulated sugar
→ Liquid Ingredients
04 -
1 teaspoon vanilla extract
05 -
60 ml fresh lemon juice
06 -
80 g unsalted butter, melted
07 -
250 ml whole milk
08 -
3 large eggs
→ Finishing Touch
09 -
Sprinkle of powdered sugar to top things off
# Guide to Cooking:
01 -
Give your pie time to chill all the way on a wire rack. Slice it up and add a snowy layer of powdered sugar just before you dive in.
02 -
Pour your batter into the pie dish you set up earlier, level the top, and slide it onto the middle rack. Let it bake for around 45 to 50 minutes, until the top's golden and everything's firmed up.
03 -
Start pouring the wet mix bit by bit into the dry stuff. Gently stir as you go, so the batter comes together smooth.
04 -
Grab a new bowl and add vanilla, lemon juice, eggs, milk, plus your melted butter. Whisk it all till the mix is nice and even.
05 -
In a bowl, toss together the baking powder, flour, and sugar. Whisk until it all just looks well mixed.
06 -
Set your oven to heat up at 175°C. Quickly grease a 23-centimeter pie pan so things don't stick later.
# Extra Suggestions:
01 -
If you let the pie sit till it's totally cool, you'll get easier, cleaner slices. The texture will be just right too.