Ingredients
Dry Ingredients
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
Wet Ingredients
- 2/3 cup freshly squeezed lemon juice (from about 3–4 lemons)
- 3 large eggs
- 1 1/2 cups milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a standard pie dish or several mini pie tins to prevent sticking.
- Mix the Dry Ingredients: In a mixing bowl, whisk together the sugar, flour, and baking powder until well combined and any lumps are broken up.
- Combine the Wet Ingredients: In a separate bowl, blend the freshly squeezed lemon juice, eggs, milk, melted butter, and vanilla extract. Whisk until smooth and everything is evenly incorporated.
- Combine Mixtures: Gradually pour the wet ingredients into the bowl of dry ingredients, stirring gently with a whisk or spatula until just blended and smooth. Avoid over-mixing.
- Bake: Pour the batter into the prepared pie dish or divide evenly among mini pie dishes. Bake in the preheated oven for 45–50 minutes, or until the top is lightly golden and the center is just set (a slight jiggle is fine).
- Cool: Remove from the oven and let pies cool completely on a wire rack. This allows the filling to set and the magic ‘crust’ to form.
- Serve: Once fully cooled, dust with powdered sugar, slice, and serve to delighted guests.
Notes
- Fresh lemons provide the best flavor, but bottled juice can work in a pinch.
- The batter will be quite liquid; don’t be alarmed, it sets while baking.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a tangier pie, add a bit of extra lemon zest to the wet ingredients.
- Can be baked as one large pie or several mini pies.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 220
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
