Ingredients
1/2 cup unsalted butter, melted
1 cup granulated sugar
1/2 cup all-purpose flour
4 large eggs
2 cups whole milk
1/3 cup freshly squeezed lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
For Serving
2 tablespoons powdered sugar (for dusting)
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.
In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined.
Add eggs one at a time, whisking well after each addition to ensure a smooth batter.
Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth and well incorporated.
Divide batter evenly among the muffin cups, filling each about 3/4 full. Bake for 22-25 minutes until set and slightly golden on top.
Let the pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Just before serving, dust with powdered sugar.
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