Ingredients:
1 can (395 g / 14 oz) sweetened condensed milk
½ cup fresh lemon juice (about 2 lemons)
3 large eggs
¼ cup all-purpose flour
¼ cup unsalted butter, melted
1 tsp vanilla extract
Zest of 1 lemon
A pinch of salt
(Optional: ready-made tart shells or you can pour batter directly into muffin tins greased and floured)
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Instructions:
1. Preheat oven to 350°F (175°C).
Grease a 12-cup muffin pan or line with tart shells.
2. Make the filling:
In a large mixing bowl, whisk together the sweetened condensed milk, eggs, lemon juice, melted butter, vanilla, lemon zest, and salt until smooth.
3. Add flour:
Sift in the flour and mix until just combined. Batter will be pourable.
4. Fill tins:
Pour mixture evenly into prepared muffin tins or tart shells, filling about ¾ full.
5. Bake:
Bake for 20–25 minutes, or until the pies are set and lightly golden on top. The center should jiggle slightly but not be liquid.
6. Cool:
Let cool completely in the tin before removing. The pies will firm up as they cool.
7. Serve:
Enjoy as is, or dust with powdered sugar and top with whipped cream.