Description
Delicate baked lemon custard cloud pies with a bright citrus flavor, silky texture, and lightly golden tops finished with a dusting of powdered sugar.
Ingredients
Scale
- 1 cup (240ml) whole milk, room temperature
- ½ cup fresh lemon juice
- 1 tbsp finely grated lemon zest
- 3 large eggs, room temperature
- ¼ cup (55g) unsalted butter, melted and cooled
- ½ cup (60g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ¼ cup unsweetened finely shredded coconut (optional)
- Pinch of fine sea salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 175°C (350°F).
- Generously grease a 12-cup muffin tin or mini tart pans.
- In a large bowl or blender, whisk together eggs, melted butter, sugar, milk, lemon juice, and lemon zest until smooth.
- Add flour, shredded coconut, and salt to the wet mixture.
- Whisk gently until fully combined and no lumps remain; batter will be very thin.
- Divide batter evenly among prepared cups, filling each about ¾ full.
- Bake for 22 to 25 minutes until edges are golden and centers are slightly jiggly.
- Cool completely at room temperature in the pan.
- Refrigerate for at least 1 hour until fully set.
- Run a knife around edges and gently remove pies.
- Dust with powdered sugar before serving.
Notes
The batter will be very liquid before baking—this is normal and creates the signature custard layers. Allow full chilling time for proper set and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 160
- Sugar: 18g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg