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Preheat the oven to 350°F. Grease or line a 6-cup muffin tin.

Add the whole milk, large eggs, lemon zest, fresh lemon juice, vanilla extract, granulated sugar, all-purpose flour, salt, and melted unsalted butter to a blender.

Blend until the mixture is completely smooth. The batter should be a light yellow and uniform.

Pour the batter evenly into the prepared 6-cup muffin cups.

Bake for 20–25 minutes, or until the tops are lightly golden and the centers are just set (a slight jiggle is acceptable).

Remove the muffin tin from the oven and allow the pies to cool completely in the pan before attempting to remove them. This will take approximately 1 hour.

Once cooled, carefully remove the pies from the muffin tin. Dust with powdered sugar before serving. For a firmer custard texture, chill the pies before serving. For extra creaminess, serve at room temperature.


Preheat the oven to 350°F. Grease or line a 6-cup muffin tin.

Add the whole milk, large eggs, lemon zest, fresh lemon juice, vanilla extract, granulated sugar, all-purpose flour, salt, and melted unsalted butter to a blender.

Blend until the mixture is completely smooth. The batter should be a light yellow and uniform.

Pour the batter evenly into the prepared 6-cup muffin cups.

Bake for 20–25 minutes, or until the tops are lightly golden and the centers are just set (a slight jiggle is acceptable).

Remove the muffin tin from the oven and allow the pies to cool completely in the pan before attempting to remove them. This will take approximately 1 hour.

Once cooled, carefully remove the pies from the muffin tin. Dust with powdered sugar before serving. For a firmer custard texture, chill the pies before serving. For extra creaminess, serve at room temperature.
