Ingredients:
- 1 cup (200 g) Granulated Sugar
- 1/2 cup (60 g) All-Purpose Flour (sifted)
- 1/4 tsp (1 g) Pinch of Salt
- 4 Large Eggs
- 2 cups (480 ml) Whole Milk
- 1/2 cup (115 g) Unsalted Butter (melted and cooled)
- 2 tbsp Fresh Lemon Zest (from 2 large lemons)
- 1/4 cup (60 ml) Fresh Lemon Juice
- 1 tsp Vanilla Extract
- Powdered Sugar (Icing Sugar), as needed, for dusting
Instructions:
- Preheat the oven to 350°F (175°C). Generously grease the 12-cup standard muffin tin cups with butter or a non-stick baking spray. This step is crucial for easy release.
- Melt the butter and set it aside to cool completely while preparing the remaining ingredients.
- Zest and juice the lemons. Measure the required amounts of zest and juice.
- In a large bowl, whisk together the granulated sugar, sifted all-purpose flour, and salt until uniform.
- In a separate medium bowl, whisk the eggs until just combined.
- Whisk in the whole milk, cooled melted butter, lemon juice, lemon zest, and vanilla extract until the mixture is uniform. Do not over-whisk; the goal is a thin, liquid batter.
- Pour the wet ingredients into the dry ingredients. Whisk gently just until combined and smooth. The batter will be very thin and watery.
- Carefully pour the thin batter evenly into the 12 prepared muffin cups, filling them almost to the top. Pouring from a measuring jug makes this tidier.
- Place the tin in the preheated oven and bake for 30 to 35 minutes.
- Check for doneness: The pies are done when the tops are light golden brown and the centre is just set but still slightly jiggly. A toothpick inserted into the custard should come out mostly clean.
- Remove the pies from the oven and let them cool in the tin for about 10 minutes to help the structure firm up.
- Carefully run a thin knife or offset spatula around the edges, then gently lift them out and transfer them to a wire rack to cool completely. These pies set up fully as they cool.
- Just before serving, dust the cooled mini pies generously with powdered (icing) sugar.