Bright Tangy Mini Pies (Printer-Friendly Version)

Tender mini pies featuring creamy lemon custard with a hint of coconut and a golden crust.

# Required Ingredients:

→ Wet Ingredients

01 - 4 large eggs, room temperature
02 - 115 grams unsalted butter, melted and cooled
03 - 414 milliliters whole milk
04 - 120 milliliters fresh lemon juice (approx. 2–3 lemons)
05 - 2 teaspoons fresh lemon zest
06 - 1 tablespoon vanilla extract

→ Dry Ingredients

07 - 150 grams granulated sugar
08 - 60 grams self-rising flour
09 - 1 cup (approx. 80 grams) sweetened shredded coconut
10 - 1/8 teaspoon salt

→ For Preparation and Garnishing

11 - Unsalted butter and flour for greasing muffin tin
12 - Powdered sugar for dusting
13 - Freshly whipped cream
14 - Fresh berries such as strawberries or blueberries

# Step-by-Step Instructions:

01 - Preheat oven to 175°C. Generously butter muffin tin bottoms and sides, then dust with flour, tapping out excess to ensure a non-stick surface.
02 - Combine eggs, melted butter, whole milk, lemon juice, lemon zest, vanilla extract, sugar, self-rising flour, shredded coconut, and salt in a blender. Blend on medium speed for 45 seconds until smooth. Let rest for 2 minutes, then pulse three more times to develop the signature texture.
03 - Using a 60 ml measuring cup, fill each prepared muffin cup about two-thirds full with batter to ensure proper rise without overflow.
04 - Place the muffin tin in the oven and bake for 23 minutes until tops are golden and centers remain slightly jiggly, signaling a creamy custard interior.
05 - Allow pies to cool in the tin for 10 minutes. Run a small knife around edges to loosen, then carefully transfer to a wire rack to cool completely, allowing structure to set while preserving creaminess.
06 - Dust with powdered sugar, top with freshly whipped cream, and garnish with fresh berries for vibrant contrast.

# Handy Cooking Tips:

01 - For a dairy-free version, substitute whole milk with plant-based milk and use dairy-free butter without compromising the lemon flavor.
02 - If self-rising flour is unavailable, combine 60 grams all-purpose flour with 1 1/4 teaspoons baking powder and a pinch of salt.
03 - Pies can be refrigerated for up to 3 days in airtight containers, with fresh whipped cream and berries added before serving.
04 - Freeze pies in a single layer before transferring to freezer containers; thaw overnight in refrigerator before serving.
05 - Reheat gently in a low oven (150°C) for 5–7 minutes if desired warm, avoiding microwave to preserve texture.

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