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Mini Lemon Chess Pies

Prep Time:

15 Minutes

Cook Time:

17-20 Minutes


40-42 Pies




  • 1 box 2 refrigerated pie crusts, I use Pillsbury

  • 1/4 cup butter melted

  • 1 1/2 cups granulated sugar

  • 3 large eggs

  • 1/4 teaspoon salt

  • 1 tablespoon lemon zest from 1 large lemon or 2 small

  • 1 teaspoon vanilla extract

  • 1/4 cup lemon juice

  • 1/4 cup nonfat or regular milk

  • 1 tablespoon all purpose flour

  • Powdered sugar for serving


  1. Preheat the oven to 350°F. Spray 3 mini muffin pans with cooking spray. (I like the kind with flour in it for these pies.) This makes about 40-42 pies.

  2. Unroll your pie crusts and cut 2.5” circles with a cookie cutter or jar. Press each carefully into each mini muffin cavity.

  3. Re-roll dough as needed. Chill until filling is ready.

  4. Whisk melted butter and sugar until smooth, then whisk in eggs until the mixture is a rich yellow, about 30 seconds.

  5. Whisk in the salt, lemon zest, vanilla, lemon juice, milk, and flour, one at a time, whisking until smooth.

  6. Fill each pie crust with 1 tablespoon of filling. You may have just a bit of filling left over.

  7. Bake pies for 17-20 minutes until the tops are no longer wet. The crust will just be very lightly brown. (I like to place my muffin tins on a cookie sheet before baking, for easier handling and less spilling.)

  8. Cool pies completely before removing from pans. They should pop out easily with the help of a knife. Dust with powdered sugar before serving, if desired.

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