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Self-Crusting Lemon Custard Pies

Yummy Eats Daily
Self-Crusting Lemon Custard Pies are mini lemon desserts that form a soft, cake-like edge with a smooth, custardy center. With no pie crust to roll out, they come together in one bowl and bake to golden perfection. Perfect for spring and summer gatherings!
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings 6 mini pies
Calories 180 kcal

Ingredients
  

Wet Ingredients:

  • 2 large eggs
  • ¾ cup whole milk
  • ¼ cup unsalted butter melted
  • ½ cup fresh lemon juice
  • 1 tsp vanilla extract

Dry Ingredients:

  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp lemon zest

Optional Garnishes:

  • Powdered sugar
  • Whipped cream
  • Fresh berries

Instructions
 

  • Grease six 4-inch ramekins or a muffin tin.
  • In a bowl, whisk eggs, sugar, and melted butter until smooth.
  • Add lemon juice, zest, vanilla, and milk.
  • In another bowl, sift together flour, baking powder, and salt.
  • Add to wet ingredients and whisk until smooth.
  • Pour batter into ramekins, filling each ¾ full.
  • See full steps with tips & photos → https://p4pd.org/self-crusting-lemon-custard-pies/

Notes

  • Don’t overbake—custard should be soft in the center.
  • You can make these ahead and serve chilled.
  • Use fresh lemon juice and zest for the brightest flavor.