Dessertscrazyforcrust5.0
Mini Lemon Chess Pies
The perfect lemon chess pie...in mini form! Perfect for a party, these are super sweet and tart all at the same time.
👥 40 Servings👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●whisk
- ●knife
📝 Preparation Steps
1
Preheat oven to 350°F. Spray 3 mini muffin pans with cooking spray. (I like the kind with flour in it for these pies.) This makes about 40-42 pies.
2
Unroll your pie crusts and cut 2.5” circles with a cookie cutter or jar. Press each carefully into each mini muffin cavity.
3
Re-roll dough as needed. Chill until filling is ready.
4
Whisk melted butter and sugar until smooth, then whisk in eggs until the mixture is a rich yellow, about ⏱️ 30 seconds.
large eggs3
5
Whisk in the salt, lemon zest, vanilla, lemon juice, milk, and flour, one at a time, whisking until smooth.
lemon zest (from 1 large lemon or 2 small)1 tablespoon
6
Fill each pie crust with 1tablespoon of filling. You may have just a bit of filling left over.
7
Bake pies for ⏱️ 17-20 minutes until the tops are no longer wet. The crust will just be very lightly brown. (I like to place my muffin tins on a cookie sheet before baking, for easier handling and less spilling.)
8
Cool pies completely before removing from pans. They should pop out easily with the help of a knife. Dust with powdered sugar before serving, if desired.
Powdered sugar (for serving)
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