Mini Lemon Pies

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Mini lemon pies made with a graham cracker crust, easy lemon filling and topped with whipped cream. All baked in a muffin tin!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 320kcal

Author: Heather Perine

Ingredients

For the crust:

1 ½ cups (180 g) graham crackers (about 12 graham crackers)
3 Tablespoons granulated white sugar
7 Tablespoons (99 g) unsalted butter melted

For the pie:

28 ounces (2 14-ounce cans) sweetened condensed milk
¾ cup (180 ml) fresh lemon juice
4 large egg yolks room temperature

For the whipped cream:

1 cup (240 mL) heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Prep your oven. Preheat the oven to 350°F (180°C) and place a rack in the center of the oven. Line two muffin tins with muffin paper liners.
Make the crust. In a food processor, grind the graham crackers, sugar and salt into fine crumbs. Pour the crumbs into a large bowl and stir in the melted butter until the crust comes together. Press the crust evenly into each cup (about 1 ½ tablespoons each). I do this with the bottom of a shot glass. Bake for 5 minutes until the crust is golden brown and baked through. Remove from the oven and let cool on a wire rack. 1 ½ cups (180 g) graham crackers 3 Tablespoons granulated white sugar 7 Tablespoons (99 g) unsalted butter
Make the filling. In a large bowl, whisk together the condensed milk, lemon juice, egg yolks, until smooth. Pour into the partially baked crust.28 ounces (2 14-ounce cans) sweetened condensed milk ¾ cup (180 ml) fresh lemon juice 4 large egg yolks
Bake the pies. Bake for 15 minutes, until the pie is set but still a little wobbly in the middle when you shake it. Remove from the oven and let cool for one hour on a wire rack then store in the fridge to cool completely. Be sure to cover the top of the pie before storing with tin foil or plastic wrap. Store in an airtight container in the fridge for up to 2 days.
Make the whipped cream: Place your mixing bowl in your freezer for about 10 minutes. You can make this in your stand mixer, electric hand mixer, or with a whisk. In the chilled bowl combine the cream, confectioners sugar, and vanilla and whip until the cream holds stiff peaks. When you take the beaters or whisk out of the bowl the peaks should stand on their own and the whipped cream should be billowy and fluffy. I store my whipped cream in an airtight container and it holds up well for up to 3 days. Right before serving, you can pipe or spread a generous layer of whipped cream on top of the pie before serving. 1 cup (240 mL) heavy cream 2 tablespoons powdered sugar 1 teaspoon vanilla extract

Notes

Storage: Store the baked mini lemon pies (without whipped cream) covered in the refrigerator for up to 4 days. Add the whipped cream just before serving for the freshest presentation. You can freeze the baked pies without the whipped cream for up to 2 months. Wrap each pie individually in plastic wrap, then place them in a freezer-safe container or zip-top bag. Thaw overnight in the refrigerator before serving.
Lemons: Fresh lemon juice is best. For more lemon flavor try adding 1-2 teaspoons of fresh lemon zest.
Graham crackers: You can also use Nilla wafers or digestive biscuits.
Unsalted butter: Salted butter also works.

Nutrition