Light, tangy, and bite-sized lemon custard pies with a golden top and a perfect balance of sweet and citrus flavors, made without a crust.

½ cup granulated sugar

1 tsp baking powder

1 tbsp cornstarch

1/8 tsp salt

2 large eggs

½ cup melted butter

1 cup milk

1 tsp vanilla extract

1 tbsp lemon zest

2 tbsp fresh lemon juice

Powdered sugar (for dusting)

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Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or mini pie pan.
In a bowl, whisk together the sugar, baking powder, cornstarch, and salt.
In a separate bowl, beat the eggs, then add melted butter, milk, vanilla extract, lemon zest, and lemon juice. Mix well until combined.
Gradually add the dry ingredients to the wet mixture, stirring until smooth and fully incorporated.
Pour the batter into the prepared muffin tin, filling each cup nearly to the top.
Bake for 25 to 30 minutes, until the pies are golden on top and set in the center.
Let the pies cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Dust with powdered sugar before serving.

Add 1 tbsp poppy seeds to the batter for a subtle crunch.

Swap lemon juice for lime juice for a citrus twist.

Add cream cheese to wet ingredients for creamier custard.

Recipe is naturally gluten-free with no flour.

Garnish with fresh berries instead of powdered sugar for color and contrast.

Store leftovers in an airtight container in the fridge up to 3 days.

Warm leftovers briefly in the microwave before serving for best texture.

Avoid freezing to maintain texture quality.