• Prep Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 48

Mini Lemon Chess Pies

  • Recipe Submitted by on

 Ingredients List

  • 1 box of 2 refrigerated pie crusts
  • 1/4 cup butter, melted
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 1/4 cup milk
  • 1 tablespoon all purpose flour
  • Powdered sugar, for dusting


Preheat oven to 350°F.
Spray 2 24-count mini muffin pans with non stick cooking spray.
Dust your counter, or cutting board, with flour and roll out the pie crusts. Cut 2.5” circles with a cookie cutter. Press each carefully into the mini muffin holes.
Re-roll dough as needed. Chill until filling is ready.
Whisk melted butter and sugar until smooth, then whisk in eggs until the mixture is yellow, about 30 seconds.
Add the salt, lemon zest, vanilla, lemon juice, milk, and flour, and whisk until smooth.
Fill each mini pie crust with 1 tablespoon of filling.
Bake pies for 17-20 minutes until the tops are no longer wet. The crust will just be very lightly brown.
Cool pies completely before removing from pans.

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