Description
Mini Lemon Custard Pies offer a silky, bright filling encased in buttery crusts, perfect for elegant individual desserts that set firmly after chilling.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold and cubed)
- ¼ teaspoon salt
- 3–4 tablespoons ice water
- 4 large eggs
- 1 cup granulated sugar
- 1 cup whole milk
- ½ cup heavy cream
- Zest of 2 large lemons
- ⅓ cup fresh lemon juice
- 1 tablespoon cornstarch
- Powdered sugar (for dusting (optional))
Instructions
- Prepare the mini pie shells by mixing flour, butter, salt, and ice water, then chill and press into a mini muffin tin.
- Bake the empty shells at 375°F for 8-10 minutes until lightly golden.
- Whisk eggs and sugar, then temper with hot milk, cream, zest, and cornstarch mixture cooked to a simmer.
- Fill the baked shells with the custard mixture and bake for 15-20 minutes until centers are set but slightly wobbly.
- Cool in the pan for 15 minutes, then refrigerate for at least 3 hours until fully set.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store covered in the refrigerator for up to 3 days. Do not freeze assembled pies. Crust can be frozen unbaked for up to 2 months.