Mini Lemon Pies – Easy Lemon Dessert Recipe with Fresh Lemons & Buttery Crust
If you’re looking for the best lemon desserts, this recipe is a winner. It’s one of those easy dessert recipes that tastes like you spent way more time on it than you actually did. It’s light, creamy, and just the right amount of sweet. Whether you’re hunting for things to do with lemons, need recipes to use up lemons before they go bad, or just want a lemon treat that doesn’t take all day—this is for you.
I’ve made just about every delicious lemon dessert out there, from lemon lush dessert to lemon bars to lemon cake. But there’s something about these mini lemon pies that keeps me coming back. Maybe it’s because they’re the perfect summer lemon dessert or because I don’t have to cut and serve anything—just grab and eat. If you’ve ever wondered what to make with lemons, trust me, this is one of those lemon desserts with fresh lemons that you’ll want to save.
So, whether you’re looking for lemon desserts easy, something quick to bring to a party, or just an excuse to enjoy something sweet, I got you. Let’s make some easy lemon desserts that taste like sunshine in a bite.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs (about 10-12 crackers, crushed)
- ¼ cup melted butter
- 2 tbsp sugar
- 1 tbsp cocoa powder (optional)
For the Lemon Filling
- 1 can (14 oz) sweetened condensed milk
- 3 egg yolks
- ½ cup fresh lemon juice (about 3-4 lemons)
- 1 tbsp lemon zest
For the Topping
- Whipped cream (store-bought or homemade)
- Lemon slices or zest for garnish (optional, but makes it look extra fancy)
Step By Step Instructions for Mini Lemon Pies
Step 1: Make the Crust
Preheat your oven to 350°F. If you have little ones helping, this is a great time to remind them that ovens are hot. (Ask me how I know.)
In a bowl, mix the graham cracker crumbs, melted butter, cocoa powder and sugar until everything is combined. It should feel like damp sand. If your kids are helping, expect a few sneaky bites of the mixture.
Line a muffin tin with cupcake liners and scoop about 2 tablespoons of the mixture into each cup. Press it down firmly with the back of a spoon or your fingers. If you don’t press it enough, the crust will crumble later, and no one wants that.
Bake for 5 minutes, then let them cool while you make the filling.
Step 2: Mix Up the Lemon Filling
In a medium bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest. It’ll look a little thin at first, but trust the process. Keep whisking until it’s smooth and creamy.
Spoon the filling into each pre-baked crust, filling about ¾ of the way full. (If your kids are helping, just accept now that at least one pie will be extra full and probably overflow in the oven. It’s fine. No one’s perfect.)
Step 3: Bake and Chill
Pop the muffin tin back in the oven and bake for 12-15 minutes. The tops should look set but still have a little jiggle in the middle. Think Jell-O, not soup.
Let them cool completely on the counter, then stick them in the fridge for at least 2 hours. Yes, I know waiting is the hardest part. But if you try to eat them warm, they won’t hold their shape, and you’ll end up with lemon pie pudding instead. Still delicious, but not what we’re going for.
Step 4: Add the Fun Stuff
Once the pies are chilled, top them with a swirl of whipped cream and a little lemon zest or a thin lemon slice if you’re feeling fancy. If you have kids, this is when they will fight over who gets to spray the whipped cream. Just let them have their moment—it’s worth it.
Now, grab one, sit down for at least 30 seconds, and enjoy the little bite of sunshine you just made.
FAQs About Mini Lemon Pies
Can I use bottled lemon juice instead of fresh lemons?
Technically, yes, but fresh is way better. Fresh lemon juice gives that bright, tangy flavor, while bottled juice can taste a little dull. If you’re in a pinch, go for it, but if you’ve got fresh lemons, use ‘em!
Do I have to use graham crackers for the crust?
Nope! You can swap them out for crushed shortbread cookies, vanilla wafers, or even Oreos if you’re feeling adventurous. Just keep the butter ratio the same so everything sticks together.
How do I know when the pies are done baking?
They should look set on top but still have a little jiggle in the center when you tap the pan. If they’re still super wobbly, give them another couple of minutes.
Can I make these ahead of time?
Absolutely! These mini lemon pies keep well in the fridge for up to 3 days. Just hold off on the whipped cream topping until you’re ready to serve.
Can I freeze mini lemon pies?
Yep! Freeze them without the whipped cream in an airtight container for up to 2 months. Let them thaw in the fridge for a few hours before serving.
Mini Lemon Pies Recipe
Mini Lemon Pies
Ingredients
Method
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. It should feel like damp sand.
- Line a muffin tin with cupcake liners and press about 2 tbsp of crust mixture into each cup.
- Bake for 5 minutes, then set aside to cool slightly.
- In a medium bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth.
- Spoon filling into each pre-baked crust, filling about ¾ full.
- Bake at 350°F for 12-15 minutes, until the filling is set but still slightly jiggly in the center.
- Let cool to room temperature, then refrigerate for at least 2 hours (or overnight for best results).
- Once chilled, top with whipped cream and a sprinkle of lemon zest or a thin lemon slice.
- Serve cold and enjoy!
Notes
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze without whipped cream for up to 2 months. Thaw in the fridge before serving.
If you’re anything like me, you probably buy a bag of lemons with the best intentions and then stare at them on your counter wondering what to make with lemons before they go bad. Trust me, this recipe is the answer. Whether you’re looking for recipes to use up lemons, a quick treat for a summer party, or just craving something bright and refreshing, these little pies deliver every time.
There’s something about lemon sweets that just hits different. They’re light, refreshing, and somehow make me feel like I have my life together (even if my kitchen says otherwise). If you love lemon desserts with fresh lemons, this one’s a keeper. And if you need more lemon dessert recipes easy enough for a busy weeknight, stick around—I’m always on the hunt for more ways to turn lemons into something delicious.
So next time you find yourself with a pile of lemons and no clue what to do, skip the lemonade and make these instead. They’re the perfect lemon treat for any occasion—whether it’s a weekend gathering, a quick weeknight dessert, or just a moment of peace while the kids are finally quiet. And if you have any extra, good luck keeping them in the fridge—around here, they never last long.
