Mini Lemon Cream Pies: Easy Indulgence for Sweet Cravings
A delightful treat that satisfies your sweet cravings with a tangy lemon filling and creamy topping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 1 cup sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 lemon, zested
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of mini tart pans.
- Bake for 8-10 minutes until golden, then let cool.
- In another bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and salt.
- Pour the lemon mixture into the cooled crusts.
- Bake for an additional 10-12 minutes until set, then cool completely.
- Whip the heavy cream and powdered sugar until soft peaks form, then top each pie with whipped cream.
Notes
- For a richer flavor, use freshly squeezed lemon juice.
- Chill the mini pies in the refrigerator for one hour before serving.
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mini Lemon Cream Pies