Ingredients
- 1 cup granulated sugar
- ½ cup Bisquick baking mix
- 4 large eggs
- ¼ cup unsalted butter, melted
- 2 cups milk
- ½ cup lemon juice (freshly squeezed is best)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a muffin pan or line with paper liners for easy removal.
- In a large mixing bowl, whisk together sugar, Bisquick, and eggs until smooth.
- Stir in melted butter, milk, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix until everything is well combined.
- Pour the mixture evenly into the muffin cups, filling each about ¾ full.
- Bake for 25–30 minutes, or until the tops are lightly golden and the centers are set.
- Let the pies cool completely in the pan—don’t worry if they puff up then deflate a bit, that’s part of their charm!
- Dust with powdered sugar before serving if desired.
These little lemon pies magically form their own light crust as they bake—no need to fuss with dough. They’re tangy, creamy, and just the right amount of sweet!
Want a coconut version or maybe a gluten-free twist? Let me know and we can remix it!