Ingredients

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh lemon juice
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/2 cup self-rising flour
• 1 teaspoon vanilla extract
• Zest of 1 lemon

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a standard muffin pan or line with cupcake liners.
2. In a large mixing bowl, whisk together sweetened condensed milk, lemon juice, eggs, melted butter, vanilla extract, and lemon zest until smooth.
3. Add self-rising flour and whisk until fully combined and lump-free.
4. Pour batter into muffin cups, filling each about 3/4 full.
5. Bake for 18–22 minutes, or until the tops are lightly golden and centers are set.
6. Allow pies to cool in the pan for 10 minutes before carefully removing.
7. Serve chilled or at room temperature. Dust with powdered sugar if desired.

Helpful Tips

• Fresh lemon juice gives the brightest flavor and best texture.
• Do not overbake — the centers should stay soft and creamy.
• Store leftovers in the refrigerator for up to 4 days.