crustless lemon hand pies
Hand pies have been around for centuries with cultures worldwide crafting unique versions. From Cornwall’s flaky Cornish pasty to Latin American empanadas, Jamaican patties, Indian samosas, and the iconic Aussie and Kiwi meat pies. These handheld delights have stood the test of time. By the 20th century, hand pies had evolved with bold new flavors and became a go-to snack for all ages.
Craving something lemony? These lemon mini pies are bursting with a zesty citrus flavor and come together in a flash. Ready in under an hour, they’re the perfect treat for your next book club or potluck. These sunny, bite-sized delights are sure to be the hit of the table!
you will need
1 can (14 oz) sweetened condensed milk
½ cup fresh lemon juice
2 large eggs (at room temperature)
¼ cup melted butter
½ cup self-rising flour
1 teaspoon vanilla extract
zest of 1 lemon
method
Preheat the oven to 350f. Grease a muffin tin with butter or cooking spray.
In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest. Mix until smooth and well combined. Using a 1/4 cup measure, scoop out the batter and pour it into the prepared muffin tin.
Bake for 20 minutes or until the pies are lightly golden on top and set in the center. Insert a thin wooden skewer or toothpick into the middle and if it comes out clean, the pies are ready. Remove from the oven and let cool in the muffin tin on a wire rack.
Once the pies have cooled, run a knife around the edges to remove them.
Store leftover pies in an airtight container in the fridge for up to 3 days.
the culinary chase’s note:
These pies can also be frozen and stored in a container for up to 2 months. Thaw in the refrigerator before serving. Enjoy!