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Mini Lemon Pies

These Mini Lemon Pies are sweet, tangy, and perfectly creamy with a buttery graham cracker crust. They’re easy to make, require simple ingredients, and are the perfect bite-sized lemon treat for any occasion. Whether you're looking for easy lemon desserts or summer lemon desserts, this recipe is a must-try!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 12 mini pies
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 ½ cups graham cracker crumbs about 10-12 crackers
  • 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 zest or thin lemon slices optional

Method
 

Make the Crust
  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. It should feel like damp sand.
  3. Line a muffin tin with cupcake liners and press about 2 tbsp of crust mixture into each cup.
  4. Bake for 5 minutes, then set aside to cool slightly.
Prepare the Lemon Filling
  1. In a medium bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth.
  2. Spoon filling into each pre-baked crust, filling about ¾ full.
Bake & Chill
  1. Bake at 350°F for 12-15 minutes, until the filling is set but still slightly jiggly in the center.
  2. Let cool to room temperature, then refrigerate for at least 2 hours (or overnight for best results).
Add the Toppings & Serve
  1. Once chilled, top with whipped cream and a sprinkle of lemon zest or a thin lemon slice.
  2. 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.