Calling all lemon lovers with these mini pies! #easydesserts
These mini lemon pies are everything I love about classic , just in an adorable individual size. They start with a buttery graham cracker crust, are filled with a silky smooth lemon filling made with sweetened condensed milk, and finished with a generous swirl of . They’re bright, creamy, and the perfect make-ahead dessert for spring and summer gatherings.
Find the full printable recipe: https://www.bostongirlbakes.com/mini-lemon-pies/
Yield: 16 pies
Ingredients
For the crust:
1 ½ cups (180 g) graham crackers (about 12 graham crackers)
3 Tablespoons granulated white sugar
7 Tablespoons (99 g) unsalted butter melted
For the pie:
28 ounces (2 14-ounce cans) sweetened condensed milk
¾ cup (180 ml) fresh lemon juice
4 large egg yolks room temperature
For the whipped cream:
1 cup (240 mL) heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Prep your oven. Preheat the oven to 350°F (180°C) and place a rack in the center of the oven. Line two muffin tins with muffin paper liners.
Make the crust. In a food processor, grind the graham crackers, sugar and salt into fine crumbs. Pour the crumbs into a large bowl and stir in the melted butter until the crust comes together. Press the crust evenly into each cup (about 1 ½ tablespoons each). I do this with the bottom of a shot glass. Bake for 5 minutes until the crust is golden brown and baked through. Remove from the oven and let cool on a wire rack. 1 ½ cups (180 g) graham crackers 3 Tablespoons granulated white sugar 7 Tablespoons (99 g) unsalted butter
Make the filling. In a large bowl, whisk together the condensed milk, lemon juice, egg yolks, until smooth. Pour into the partially baked crust.28 ounces (2 14-ounce cans) sweetened condensed milk ¾ cup (180 ml) fresh lemon juice 4 large egg yolks
Bake the pies. Bake for 15 minutes, until the pie is set but still a little wobbly in the middle when you shake it. Remove from the oven and let cool for one hour on a wire rack then store in the fridge to cool completely. Be sure to cover the top of the pie before storing with tin foil or plastic wrap. Store in an airtight container in the fridge for up to 2 days.
Make the whipped cream: Place your mixing bowl in your freezer for about 10 minutes. You can make this in your stand mixer, electric hand mixer, or with a whisk. In the chilled bowl combine the cream, confectioners sugar, and vanilla and whip until the cream holds stiff peaks. When you take the beaters or whisk out of the bowl the peaks should stand on their own and the whipped cream should be billowy and fluffy. I store my whipped cream in an airtight container and it holds up well for up to 3 days. Right before serving, you can pipe or spread a generous layer of whipped cream on top of the pie before serving. 1 cup (240 mL) heavy cream 2 tablespoons powdered sugar 1 teaspoon vanilla extract
#minipies #lemonpie #lemondessert
Find the full printable recipe: https://www.bostongirlbakes.com/mini-lemon-pies/
Yield: 16 pies
Ingredients
For the crust:
1 ½ cups (180 g) graham crackers (about 12 graham crackers)
3 Tablespoons granulated white sugar
7 Tablespoons (99 g) unsalted butter melted
For the pie:
28 ounces (2 14-ounce cans) sweetened condensed milk
¾ cup (180 ml) fresh lemon juice
4 large egg yolks room temperature
For the whipped cream:
1 cup (240 mL) heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Prep your oven. Preheat the oven to 350°F (180°C) and place a rack in the center of the oven. Line two muffin tins with muffin paper liners.
Make the crust. In a food processor, grind the graham crackers, sugar and salt into fine crumbs. Pour the crumbs into a large bowl and stir in the melted butter until the crust comes together. Press the crust evenly into each cup (about 1 ½ tablespoons each). I do this with the bottom of a shot glass. Bake for 5 minutes until the crust is golden brown and baked through. Remove from the oven and let cool on a wire rack. 1 ½ cups (180 g) graham crackers 3 Tablespoons granulated white sugar 7 Tablespoons (99 g) unsalted butter
Make the filling. In a large bowl, whisk together the condensed milk, lemon juice, egg yolks, until smooth. Pour into the partially baked crust.28 ounces (2 14-ounce cans) sweetened condensed milk ¾ cup (180 ml) fresh lemon juice 4 large egg yolks
Bake the pies. Bake for 15 minutes, until the pie is set but still a little wobbly in the middle when you shake it. Remove from the oven and let cool for one hour on a wire rack then store in the fridge to cool completely. Be sure to cover the top of the pie before storing with tin foil or plastic wrap. Store in an airtight container in the fridge for up to 2 days.
Make the whipped cream: Place your mixing bowl in your freezer for about 10 minutes. You can make this in your stand mixer, electric hand mixer, or with a whisk. In the chilled bowl combine the cream, confectioners sugar, and vanilla and whip until the cream holds stiff peaks. When you take the beaters or whisk out of the bowl the peaks should stand on their own and the whipped cream should be billowy and fluffy. I store my whipped cream in an airtight container and it holds up well for up to 3 days. Right before serving, you can pipe or spread a generous layer of whipped cream on top of the pie before serving. 1 cup (240 mL) heavy cream 2 tablespoons powdered sugar 1 teaspoon vanilla extract
#minipies #lemonpie #lemondessert
